Our house is the proud owner of a new air fryer and we don’t know why we didn’t buy one sooner.
They’re quick and easy to use, great to clean and a healthier alternative to deep-frying with oil. It’s always fun to find inventive ways to use this little device.
Our latest endeavour was Air Fryer Pork Crackling, arguably one of the most challenging things to get right.
Simply dab the skin dry with a paper towel, score with a knife, drizzle with oil and rub with salt and cook skin facing up for one hour at 200 degrees.
Golden, crispy and incredibly moreish, these homemade pork and coriander pot stickers are a seriously fine showcase of New Zealand pork. Simple to whip up, they make the ideal sharing platter for visitors or a way to get the kids involved in the kitchen.
Recipe and photo supplied by NZ Pork
INGREDIENTS Pot sticker dumplings
2 cups finely of chopped Chinese cabbage
½ tbsp salt
250g NZ pork mince
1 tbsp ground garlic
2 tbsp ground ginger
2 tbsp soy sauce
3 tbsp sesame oil
Small bunch of coriander, roughly chopped
1 cup of water
1 packet of wonton or dumpling wrappers
Dipping Sauce
Equal parts soy sauce, sesame oil and chilli paste
1 large spring onion, sliced
METHOD
1. To make the filling, mix together the cabbage, pork, garlic, ginger, soy sauce and coriander.
2. Place a small amount of filling in the middle of each dumping wrapper, folding them over to form a half moon shape.
3. Starting at one end, fold and pinch the wrapper tightly together, continuing this method until the dumpling is completely sealed. Set the dumplings aside to rest for about 15 minutes.
4. In a pan, heat the sesame oil until it’s really hot, then fry one side of the dumplings until golden brown. Carefully pour in one cup of water and cover with a lid immediately – allowing the top side of the dumplings to steam.
5. Once the water has evaporated, let the bottom crisp up. Remove from the pan and serve on a platter or in individual servings.
6. To make the sauce, combine all of the ingredients together in a bowl.
