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Pork Archives | House of Dumplings

October 6, 2020

 

Never let leftover rice go to waste again with our ultimate vege fried rice! Paired with our Vietnamese Pork and Kaffir Lime dumplings, this is the perfect easy comfort food. Leftover rice is perfect for stir-fries as its slightly drier, meaning it stays crispy in the pan. No more sludgy stir-fry, this recipe will make fried rice just like your local takeaway shop!

What veges to choose?

The beauty of a stir-fry is that you can use up all the vegetables in your fridge in one, delicious meal! Pretty much any vege will work well in this dish. The classics that we love to use are onion, carrots, mushrooms and bok choy but really, anything works! You could mix it up a bit with cauliflower and baby corn, add some sweet bell peppers or even shredded cabbage for an added crunch. The versatility means that this recipe will work all year round, as you can use whatever is in season. You should vary your cooking time based on the vegetables you choose. For example, cook onions, mushrooms and carrots a bit longer to make sure they’re nice and soft. Crunchier vegetables like bok choy and beans don’t need to go in for as long!

nz pork dumplings free range meat house of dumplings

The perfect pork!

You could pair this fried rice with any of our dumpling flavours, but we chose to use the Vietnamese pork dumplings for this recipe. Wrapped in a delicious green spinach pastry, these dumplings bring the flavours of Vietnam straight to your plate. Kaffir lime leaves, lemongrass and galangal are all mixed together to create a gorgeous flavour that pairs perfectly with the stir-fried veges. To make sure that these dumplings are the best of the best, we use free-range pork from Woody’s Farm! This pork is from heritage breed pigs that are raised by Daniel Todd and his family in the Wairarapa. Happy pigs make delicious pork, so our dumplings are top quality!

 

nz pork dumplings free range meat house of dumplings

Vietnamese Pork Dumplings with Fried Rice

Use any leftover rice and vegetables up in this delicious dumpling stir-fry.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ½ pack of frozen Vietnamese Pork and Kaffir Lime Dumplings thaw in room temp for 30 mins
  • Any veges you can find in fridge (chopped)
  • 2 eggs
  • ½ cup of leftover rice
  • House of Dumplings Mum’s Sauce + Chili Oil

Instructions
 

Preparation

  • Leave the dumplings out to thaw on the bench for half an hour.
  • Prep the vegetables by chopping them finely. Whisk the eggs in a small bowl.

Cooking the stir-fry

  • Heat a drizzle of oil in a large frying pan over a medium heat.
  • Add vegetables and cook for around 4 minutes until onion is softened (if using).
  • Once cooked, place vegetables in a separate bowl and set aside.
  • Add a teaspoon more oil to the pan, keeping it at medium heat.
  • Pour the whisked egg mixture into the pan and spread it out so it forms a 'pancake' shape. Sprinkle over some chilli flakes (optional) to add extra spice!
  • Cook until the egg is cooked through, and then transfer onto a plate.
  • Add another drizzle of oil to the pan, and then add the rice. Cook, stirring, until heated through.
  • Add the vegetables and egg to the pan with the rice and mix together.
  • Add a good drizzle of Mum's Sauce to the stirfry and season to taste.
  • Serve up the stirfry on to plates.

Cooking the dumplings

  • Add a drizzle of oil to the pan over medium-high heat.
  • Place the dumplings on the pan and pan-fry for 2 minutes on each side.
  • Serve the dumplings on top of the stir-fry. Top with extra Mum's Sauce and Chilli Oil (optional). Enjoy!

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October 6, 2020

If you’re after a light, healthy and delicious lunch, look no further! Our Pork & Kaffir Lime dumplings paired with charred cos lettuce is the perfect meal for any season. The fresh flavours of kaffir lime and lemongrass in the dumplings are the perfect contrast for the delicious charred lettuce. It’s all topped off with Mum’s Sauce to bring the dish together! 

Cos lettuce is the next big thing!

Although grilling lettuce may seem a bit out of the ordinary, you really can’t knock it until you try it. The chargrilled, smoky flavour of the cos lettuce really brings another element to the vegetable that pairs so perfectly with pan fried dumplings! Unlike other roasted or grilled vegetables that can take all evening to get right, lettuce takes less than 6 minutes to cook to perfection. Although you can use any type of lettuce that tickles your fancy, we used baby cos lettuce. It keeps its crunch even after being grilled! Cos lettuce peaks in winter, but remains available throughout summer, so this is the perfect salad recipe to keep on hand all year long. 

Our ethically made pork dumplings are a taste of Vietnam

Our Pork & Kaffir Lime dumplings give you a taste of Vietnam with lime, lemongrass and galangal flavours in a spinach pastry dumpling. We use heritage breed free-range pork from Woody’s Farm in the Wairarapa in our dumplings to make sure that our products not only taste great, but they’re the best quality too! Woody’s Farm is a family owned business that’s focused on ethical farming. At House of Dumplings, we try to source the best local ingredients for all of our dumplings. Ethically made, locally owned produce are our bread and butter! You’ll see this in each flavour of dumpling that we sell! It’s important to us that our customers are getting the best of the best and we love working with Woody’s Farm to make these delicious pork dumplings. 

They’re ready in 5 minutes

To cook our dumplings, you must thaw them on the bench for thirty minutes to an hour before cooking. Once thawed, all you need to do is heat some vegetable oil in a pan over medium-high heat and pan fry each side for 2-3 minutes! All of our dumplings are pre-steamed, so we do the hard yards for you. They’re the perfect easy meal to have in your freezer for days where you want something delicious and healthy, but don’t want to spend a long time in the kitchen! 

nz pork dumplings free range meat house of dumplings

Don’t forget the finishing touches

To finish off the dish and bring all the flavours together, we use Mum’s Sauce. This is Vicky’s mum’s super special recipe and is not to be missed. Mum’s Sauce lifts up any dumpling, noodle or rice dish to the next level. Not only is it vegan, but it is handmade in New Zealand. It pairs perfectly with the House of Dumplings Chilli Oil, which combines NZ grown cold-pressed rapeseed oil with Szechuan peppercorns. The combination of these two flavours brings out the flavour of the chargrilled lettuce to create a smoky, tangy, spicy dish that will become your new favourite! 

To garnish this dish, we recommend fried crispy shallots. You can find these at some supermarkets, or at your local Asian grocer! They are an essential addition to many Asian dishes and can be found in many soups, salads and noodle recipes. They add a crunch and an onion-y flavour that really takes this recipe to the next level!

 

Lime & Lemongrass Pork Dumplings w/ Charred Cos Lettuce

If you’re after a light, healthy and delicious lunch, look no further!
Prep Time 10 mins
Cook Time 5 mins
Servings 2

Ingredients
  

  • 1 Fresh Grower Baby Cos Lettuce - charred
  • 1 tbsp The Good Oil
  • 1 pack of House of Dumplings Viet Kaffir lime & Lemongrass Pork dumplings
  • House of Dumplings Mum's sauce
  • House of Dumplings Chili oil
  • Fried Shallots to garnish

Instructions
 

  • Leave your Pork and Kaffir Lime dumplings to thaw on the bench for approx. an hour.
  • Cut lettuce into quarters.
  • Heat a chargrill pan over medium heat. Brush cos lettuce quarters with olive oil and grill, cut side down, for 2-3 minutes until charred. Turn and grill the other side for 2-3 minutes.
  • Place lettuce on a plate and set aside.
  • Add a drizzle of olive oil to same pan over a medium heat. Pan fry dumplings for 3 minutes on each side, or until golden.
  • Serve dumplings alongside the charred lettuce. Pour over a generous drizzle of Mum's Sauce and as much chilli oil as you'd like. Garnish with fried shallots and enjoy!

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DUMPLINGS WITH HERITAGE