Adapted from a Gourmet Traveller recipe, these dumplings are perfect as a quick after work supper or as the first course for a dinner party. Moreover, if you’re feeling stressed out, making the dumplings is distinctly relaxing in its repetitiveness.
Better yet, any leftovers are wonderful pan-fried the next day for breakfast.
1 pack dumplings wrappers
300 grams minced pork
1/2 cup finely chopped spring onions
1 tablespoon Shaoxing wine
1 teaspoon minced ginger
White pepper to taste
DIPPING SAUCE INGREDIENTS
Light soy sauce
Chilli oil or fresh birdseye chilli, chopped
Mix all dumpling ingredients together (bar the wrappers, natch).
Use a teaspoon to place a small amount of meat filling inside a wrapper.
Use water to help stick the edges together and seal tightly between your fingers, ensuring no air bubbles remain (this helps avoid the disintegrating jiaozi scenario).
Put a large pot of water on to boil. Meanwhile, add equal parts soy sauce and vinegar into a small dipping bowl. Add 1/2 teaspoon each of ginger and garlic, then chilli oil or pieces to taste. Set aside.
Once water is boiling add dumplings in batches to cook being careful not to overcrowd the pot. Once water returns to the boil cook for around 8 minutes on medium heat or until all of the dumplings bob on the surface.
Drain, and serve with dipping sauce.