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MasterChef UK ™
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Pork & Mushroom Dumplings
Pan-Fried Pork and Shiitake Mushroom Dumplings with a Sesame and Shiitake Mushroom Crispy Skirt and a Soy and Chilli Dipping Sauce.
Joyce runs a cake-decoration business in Surrey; her parents are Mauritian and her cooking draws on Indian, French and Chinese traditions. Joyce: "Today I'm making pan-fried dumplings with a pork and mushroom stuffing served with a spicy dipping sauce. And I'm going to attempt to have a little crispy sort of skirt to them." Joyce: "It's my daughters. So when they were both at unis, I would make batches of these, and they just dip away." Joyce: "And then the tricky part is this bit I'm going to do is give it a crispy skirt. It's a plain flour, and water powder, shiitake mushroom, sesame seeds." Pre-cook brief: Joyce makes her own dumpling casings — thin enough to hold the pork and shiitake, but not so thick they're gobstoppers. Pork mince is bound with ginger, spring onions, oyster sauce and sesame seed.
John Torode: "Joyce, it's a joy to be eating these beautiful dumplings. Perfectly cooked, juicy on the inside. The pork with the ginger and spring onion marry excellently well. Your crispy little skirt adds a very welcome crunch." Grace Dent: "There's so much chilli in that dipping sauce that I can barely feel my face, and I'm enjoying it. Your dumplings are absolutely delicious. Now I can see where your children go back to uni with big bags of these." John Torode awarded an apron, calling them "the best dumplings I've ever eaten." Outcome: WON an apron in the first round.
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