Pork, chilli and cumin doughnuts
Savoury fried doughnuts filled with spiced pork and mashed potato, served with a black-vinegar, oyster-sauce and sesame dip. Makes 12 doughnuts for 4; allow about 2 hours 30 minutes including chilling and rising.
Ingredients
- Baking powder1½ tsp
Instructions
5 steps- 1
Heat the olive oil in a large saucepan. Fry the garlic, shallot, ginger and chillies, then add the pork and ground toasted cumin. Stir in 25ml oyster sauce, season with salt and pepper, transfer to a bowl and mix in the mashed potato.
- 2
Leave the filling to cool. Shape it into 12 balls and refrigerate for at least 1 hour.
60 min
- 3
Mix the strong bread flour, cornflour, yeast, baking powder and 1 tablespoon caster sugar with 260ml water. Cover and leave to rise for 1 hour. The batter will be wet and sticky; knock it back. Lightly dust the filling balls with plain flour, then coat them in the batter.
60 min
- 4
Mix 6 tablespoons oyster sauce, the black vinegar, sesame oil and 1 teaspoon caster sugar. Loosen with a little water as needed and set aside.
- 5
Heat the deep-frying oil to 180°C. Deep-fry the doughnuts for a few minutes until golden all over; never leave hot oil unattended. Lift out carefully, drain on kitchen paper and serve with the dip.
180°C
Nutrition
1 serving ≈ 280 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes