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Hot Honey Dumpling Stuffed Flatbreads

Recipe

Sticky and spicy, these flatbreads make the perfect summer tea.

Serves: 6 people   |   Prep time: 10 minutes   |   Cooking time: 25 minutes

Fusion   |   Main

  

Ingredients

For the Dumplings:

  • 4 Pitta Breads
  • 400g Pork Mince
  • 60g White Cabbage, finely chopped
  • 60g Carrot, grated
  • 3 Spring Onions, finely chopped
  • 1 Garlic Clove, minced
  • 2 tbsp Soy Sauce
  • 1cm fresh Ginger, grated
  • 1 tsp Hot Honey
  • 2 tbsp Vegetable Oil
  • 1 tsp Chilli Flakes

For the Dipping Sauce:

  • 1 tbsp Soy Sauce
  • 1 tbsp Lime Juice

Garnish:

  • 1 Red Chilli, chopped
  • 1 Spring Onion, finely sliced
  • 1 Lime, cut into wedges
  • 1 tsp Sesame Seeds, toasted

To serve:

  • 250g White Rice

  

Method

  1. Take a heavy based frying pan and heat 1 tbsp oil. Add the cabbage, carrot and spring onion and sauté for a few minutes. Remove from the heat and stir in the garlic, ginger, soy, 1 tsp hot honey and chilli flakes, and mix through the pork for 7-8 minutes until it’s browned.
  2. Cut the pittas in half and stuff them with the pork mixture.
  3. Using the same pan, fry them in batches on a high heat, using the remaining oil, for 4 minutes each side, placing a lid on the pan to help steam the dumpling mixture as it cooks.
  4. Serve whilst piping hot alongside some fluffy white rice, hot honey dip and dipping sauce. Garnish the flatbreads with chilli, lime wedges, sesame seeds and a drizzle of hot honey.