Fried Pork Dumplings With Cheese & Sour Cream
Ultimate comfort food alert! Not for the faint-hearted, these Fried Pork Dumplings are fried in oil to crisp up, then covered with a blanket of ham, sour cream and cheese and then baked until the cheese melts, starts to bubble and brown! Tasty, filling and full of guilt, this dumpling bake is the best plate of food when you simply need to forget the calories and enjoy some 'fried food with cheese'!
Ingredients
For the Dough:
- 320 g plain flour
- 1 egg large
- 120 ml water
For Pork Filling:
- 300 g pork mince
- 1 small onion finely chopped
- ¼ teaspoon garlic power
- 300 ml vegetable, sunflower or rapeseed oil for frying
For the Topping:
- 60 g cooked ham cut into small thin pieces
- 200 ml sour cream or creme fraiche
- 150 g Emmental, young Gouda or mild Cheddar coarsely grated
- 2 tablespoon fresh dill finely chopped
Instructions
- To make the dough, place plain flour on a kitchen surface and make a well in the middle. Pour in the water and crack an egg in the middle. Then using your fingers, start pinching the flour and water together. Once the dough starts to come together, start kneading. If your dough is too wet, add some more flour, if it's too dry, add a drop of water. Knead for approx 5 minutes, then cover and leave to rest at room temperature for 30min.
- In the meantime, make the filling. Add a teaspoon of butter or oil to a small frying pan. Sautee the chopped onions just until starting to soften and turning translucent but don't let them brown. Leave them in the pan to cool down.
- Add the cooled onions, garlic powder and some seasoning to your pork mince and mix.
- Once the dough has rested, using a rolling pin, roll the dough out into a thin (approx. 3mm) sheet. Use flour deliberately to dust the surface, to ensure your dough doesn't stick.
- Using a cookie cutter or a thin rim of a wine glass (approx 6 cm in diameter), cut circles out of your dough. Place a teaspoon of pork mix in the centre of each dough circle. Then fold the dough over to form a half-circle and press down to seal in the filling. Draw the two bottom corners of the half-circle and press them together. Place the dumplings on a well-floured board and transfer them to the fridge for 30 minutes to firm up.
- Heat the oil in a large wide-based pan. Carefully drop the dumpling into the hot oil. Fry on low-medium heat for approx 7-10 minutes, turning them often until they are lovely golden brown and crisp. If unsure, cut one of the dumplings open to check that the filling is cooked through. Preheat the oven to 180° C Fan.
- Using a slotted spoon, lift the dumplings out onto a plate lined with some kitchen towel to absorb any excess oil. Then transfer the dumplings into an ovenproof dish or individual pie dishes. Spread the sour cream (or creme fraiche) on top, scatter the ham and grated cheese. Place the dish in the oven for approx 15 minutes until the cheese melts and starts to brown. Sprinkle some fresh dill on top just before serving.
Nutrition
Calories: 740kcalCarbohydrates: 68gProtein: 37gFat: 34gSaturated Fat: 17gTrans Fat: 1gCholesterol: 166mgSodium: 578mgPotassium: 551mgFiber: 3gSugar: 2gVitamin A: 456IUVitamin C: 7mgCalcium: 370mgIron: 5mg
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