General tao dumplings

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 to 18 minutes

Ingredients

• 450 g (16 oz) ground Québec Pork
• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) ginger, chopped
• 2 eggs
• 60 ml (4 tbsp) breadcrumbs
• 90 ml (6 tbsp) sesame seeds
• Salt and pepper to taste

Lacquer

• 90 ml (6 tbsp) rice vinegar
• 60 ml (4 tbsp) soy sauce
• 60 ml (4 tbsp) sesame oil
• 60 ml (4 tbsp) hoisin sauce
• 15 to 30 ml (1 to 2 tbsp.) Sambal Oelek
• 15 ml (1 tbsp) ginger, chopped
• 180 ml (3/4 cup) honey
• 30 ml (2 tbsp.) cornstarch
• 5 ml (1 tsp.) sweet paprika
• Salt and pepper to taste

Topping

• 4 portions rice (jasmine, sushi or basmati)
• 250 ml (1 cup) cooked peas
• 4 eggs
• 60 ml (4 tbsp.) soy sauce
• 15 ml (1 tbsp.) Sambal Oelek
• 30 ml (2 tbsp.) sesame oil
• Salt and pepper to taste

 

Preparation

1. Preheat barbecue to maximum
2. Purée the onion, garlic, ginger and eggs using a blender attachment.
3. In a bowl, mix ground meat, prepared mixture, breadcrumbs, salt and pepper.
4. Form into balls.
5. On the barbecue grill, sear the meatballs for 2 minutes on each side.
6. Meanwhile, prepare the lacquer: in a saucepan, mix the rice vinegar, soy sauce, sesame oil, hoisin sauce, Sambal Oelek, ginger, honey, cornstarch and paprika. Check seasoning, bring to the boil and boil for 1 minute.
7. Brush the dumplings with lacquer and cook for a further 10 minutes, using indirect cooking and with the lid closed.
8. Meanwhile, in a bowl, mix the rice, peas, eggs, soy sauce, Sambal Oelek and sesame oil.
9. Using an ice-cream scoop, shape into even balls and flatten slightly.
10. Grill the rice patties on the barbecue for 2-3 minutes on each side (use a BBQ mat if you have one).
11. Serve the meatballs with the grilled rice cakes.