Who doesn't love classic dumplings with a crisp pan crust?
- 500 g pork mince
- ½ cup chopped garlic chives
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp chilli paste
- 2 small red chillies, seeds removed, finely chopped
- 1 tbsp cornflour
- 2 packets round dumpling wrappers
- 1 tbsp oil
- 185 ml (¾ cup) water
- 60 ml (¼ cup) Chinese red vinegar
- 1 large red chilli, finely sliced
- black sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a medium bowl combine pork mince, garlic chives, soy sauce, sesame oil, ginger, chilli paste, chopped chilli, and cornflour.
To make dumplings place a wrapper in palm of hand and brush the edge with a little water.
Place a teaspoon of pork mixture into the wrapper and fold in half to encase pork. Pleat the top layer of wrapper 3 times towards the centre on each side. (Pleating only the top layer will create a crescent shape). Press sides together firmly and place on a lined tray. Repeat with remaining wrappers and pork mixture.
Heat a non-stick frying pan over medium heat. Add oil and arrange dumplings in pan. Fry for 1-2 minutes.
Carefully pour over the water and cover pan with a lid. Cook for 6-8 minutes. Remove lid and cook until water has evaporated.
To make dipping sauce, combine vinegar and sliced chilli in a bowl.
Serve dumplings sprinkled with dipping sauce.
Photography by Brett Stevens. Styling by Justine Poole. Art Direction by Anne Marie Cummins.