In honour of Chinese New Year, our newest contributor Mei Chin has given us her classic dumpling recipe.
"My Aunt Sha puts the Chinese chives into the mix raw at the very end when we're about to fill the dumplings, but I like to sauté the chives and vegetables briefly in oil to get rid of the liquid."- Mei Chin
Yield: Serves 6
- 2 bunches of Chinese chives (can be found at most Asian markets) or garlic chives, chopped, or substitute 1/2 head of Chinese cabbage and 1 bunch scallions
- 900g pork, coarsely ground
- 450g shrimp, peeled, deveined and roughly chopped
- One two-inch piece of ginger, peeled and grated/minced fine
- 90g of dried shrimp, soaked in hot water for an hour (optional)
- 60ml soy sauce – Kikkoman with yuzu
- 100ml rapeseed oil
- 120 ml sesame oil or more to taste
- white pepper and salt to taste
- 2 eggs lightly beaten
- 120ml chicken broth
- 45g cornstarch
- Dumpling wrappers (can be found at most Asian markets)
- Sauté the chives or cabbage and scallion in 50ml of oil with a pinch of salt until wilted (about 2-3 minutes). Drain in a colander and set aside to cool.
- Marinate the pork with 1 tablespoon ginger, 1 teaspoon sea salt, plenty of freshly ground white pepper and 60ml sesame oil.
- In a food processor, finely grind the dried shrimp (if using) with the rest of the sesame oil, 1 tablespoon of ginger and white pepper. Then add the fresh shrimp and pulse about 5-6 times until combined/coarsely chopped.
- Combine the prawn mixture with meat mixture and season with ½ teaspoon of salt. Mix in the two eggs, then add cornstarch, soya sauce, chicken broth, a couple more lashes of sesame oil and white pepper.
- To taste for seasoning, microwave or pan-fry a spoonful of the seasoning. It should be quite well seasoned. Usually, it needs more salt.
- Place a spoon of the mix onto one of the dumpling wrappers, fold over and press the edges to seal. There are more advanced ways of folding the dumplings (such as pleats etc.) but this is the most basic method. Repeat until all of the mix has been used up.
- To steam the dumplings, line a steamer basket with parchment and steam for about 6 minutes over simmering water for about six minutes. Alternatively to pan-sear the dumplings, which are known as potstickers, heat a tablespoon of oil in a pan over a high heat. Arrange the dumpling in the pan, as close as possible without touching, then cook until the bottoms have turned brown. Add about three tablespoons of water to the pan, cover, reduce the heat to low and cook for about 3-5 minutes.
TIP: Making the dumplings wrappers yourself can be quite tricky, but we think Andrea Nguyen's recipes are really good, plus she has great tutorials for how to fold the dumplings in different ways.