Chef Mimi Creation Crisp Dumpling Rosti Pie

How to make it

1. Submerge the grated potatoes in a bowl of water mixed with 2 tbsp white vinegar and 1 tbsp salt. Let sit for 20 minutes to draw out excess starch. Drain and squeeze thoroughly in a clean kitchen towel until completely dry.
2. In a medium bowl, combine the pork mince, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Oyster Sauce, chives, sugar, white pepper, and stock. Stir vigorously in one direction until the mixture becomes sticky, cohesive, and emulsified.
3. In a small food processor or with an immersion blender, blend the ¼ block tofu, Dijon mustard, Lee Kum Kee Pure Sesame Oil, capers, cornichons, and a pinch of salt until smooth and creamy. Set aside for serving.
4. Add a generous splash of oil to a small skillet (around 15 cm / 6 inches) over medium-low heat. Add half to two-thirds of the dried shredded potatoes, pressing them firmly along the bottom and up the sides of the pan with the back of a spoon to form a continuous shell with no gaps.
5. Spoon the pork dumpling filling into the potato crust, filling it to the brim and smoothing the top. Cover the meat completely with the remaining shredded potatoes, pressing down gently to enclose the filling.
6. Fry on medium-low heat until the bottom forms a deep golden crust. Give the pan a gentle shake so the pie releases and forms a clean disc. Place a plate over the pan, carefully flip the pie onto the plate, then slide it back into the pan to brown and cook the pork through completely. Serve hot with tofu picklenaise and Lee Kum Kee Chiu Chow Style Chilli Oil.