with mozzarella and ginger/beetroot dip


(10 servings)

  • 1 kg minced pork
  • 200 g shallots, finely chopped
  • 5 cloves of garlic, crushed
  • 100 g Italian parsley, finely chopped
  • 4 eggs, lightly beaten
  • 200 g toasted peanuts, roughly chopped
  • 350 g Emborg mozzarella cheese
  • Neutral oil for frying
  • Chopped peanuts to serve
  • Soy sauce to serve

For the beetroot and ginger dip:

  • 800 g beetroot, peeled
  • 100 g fresh ginger, finely chopped
  • 2 tsp ground cumin
  • 100 ml lime juice
  • 100 ml dark sesame oil
  • 350 g chick peas, cooked
  • 200-250 ml peanut oil
  • Salt and pepper


Steam the beetroots completely tender and let them cool slightly. Blend ginger, cumin, lime, sesame oil and chickpeas in a food processor until smooth. Slowly add the peanut oil and blend completely. Season with salt and pepper. You can adjust the consistency with a little water if you prefer it slightly softer. Set aside in the fridge until serving. Top the dip with beetroot sprouts and black sesame seeds.

Mix all the ingredients for the pork well together. Roll small portions of the pork mixture into dumplings and fry them in hot oil in a frying pan. The surface should be a deep golden colour and have a crispy surface before, taking them out of the pan. Serve together with the beetroot dip and soy sauce. Sprinkle with extra chopped peanuts.