This Sichuan dish was created during the late years of the Qing Dynasty of China. These special dumplings are made of pork wrapped in dough. The dumplings are boiled and are served with a sauce made of sugar, garlic and soy sauce.
2 tbsp cooking wine
250g mince pork
250g circular dumpling wrappers
100ml dumping dipping sauce (sugar, soy sauce, garlic)
3 tbsp crushed garlic
75ml red chilli oil
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.
Smash the ginger and shallots leave to soak for a few minutes in 100ml cold water. Mix the egg and wine into the pork. Season with salt and pepper. Gradually add the ginger-water (discarding the crushed pieces) to the meat to form a fragrant paste.
Spoon a teaspoon of filling onto each dumpling wrapper, and pinch the edges to seal in a half-moon shape. Arrange the dumplings on a lightly floured surface.
Heat a large pan of water to a vigorous boil over high heat. Throw in a couple of handfuls of dumplings. Stir once to prevent sticking. When the water has returned to the boil, add a coffee cupful of cold water. Allow the water to return to the boil, then add another coffee cupful of cold water. When the water has returned to the boil again, the skins should be glossy and the meat should have cooked through.
Mix the dipping sauce ingredients in a small bowl, adding the garlic at the last minute.
Drain the dumplings, divide among 5 bowls. Serve with the dipping sauce, garlic and red chilli oil.