Today we found out what turns an ordinary garlic chive dumpling into something rather better. You might assume garlic chives are aromatic enough on their own and need no help. Add a little Cheng Chi shallot sauce, though, and the difference is remarkable.

Which explains something shopkeepers have told us: when they make cabbage dumplings for themselves, they use Cheng Chi fried shallots because that is what tastes best — but for the shop, they say, the shallots do not need to be that good. It is also why a home cook using Cheng Chi ends up with braised pork better than most small restaurants serve.

And Cheng Chi products are not expensive at all. Compare them carefully and you will see.
 
 
Ingredients:
Minced pork belly (minced twice, for a finer texture) 400 g
Garlic chives (drained well and chopped very finely) 400 g
Salt 0.8 tsp
Bonito seasoning 0.5 tsp
Shallot sauce 50 g

Method:
1. In cold weather the shallot sauce sets solid; warm it over a bain-marie first so it mixes in more easily.

2. Mix everything thoroughly by hand.

3. Once evenly mixed, the filling is ready. (Adjust the seasoning to taste.)

4. Use shop-bought dumpling wrappers. NT$25 (half a pack, about 50–60 dumplings)



 
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