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TRANSCRIPT:
Dumpling-making is in full swing at a restaurant near Melbourne’s Chinatown.
The special Lunar New Year event has drawn 30 foodies from a range of backgrounds, including Gavin Rajahmoney.
"My family is originally from Sri Lanka and we've migrated to Australia. I'm born here in Australia. I've never made dumplings before. So, I currently study Chinese at school and my Chinese teacher actually invited me to this event. So, when I heard, I was really excited and I decided to join."
Hand-rolling dumplings is an age-old skill in Asia, dating back thousands of years to the Han dynasty in China.
The pockets of pastry symbolising wealth traditionally made with savoury meat or vegetable fillings.
Customer Paul Hordijenko explains.
"Normally we start off with the dumpling skin. Then we roll it out and then get some of the filling like this in here. And then make sure that it is squeezed nice and tight, like a seal."
However, Hoppy Dumpling restaurant owner Gary Zhao, who grew up in China’s Guangdong Province, says the workshop goes way beyond traditional fillings.
"We have five options. The first one is the cheese, chicken corn and the second one is the celery pork. Third one is the Korean style kimchi spicy pork. And the fourth one is the French style chicken liver. And the last one is the curried beef, curry Wagyu beef."
While new flavours are well received many still prefer traditional styles – with pork and celery crowned most popular.
GARY: "I'm a really big pork fan, so that's definitely my favourite flavour."
HENRY: "The pork dumpling, it’s been one of my favourites for a long time."
The choice of filling may be personal taste, there’s one thing everyone agrees on, says customer Paul Hordijenko.
"The one that you buy in a supermarket, it's just quick and convenient, pretty standard taste. But I think the ones that you make by hand, they taste a lot fresher."
Mr Zhao says this was the first make-your-own dumpling event but definitely won’t be the last.
"This shocked me, that many people from different culture, they all came and they all interesting about this. Many customers, they learn very fast and then really enjoy making these dumplings."
Rolling these tasty parcels is also a chance to learn about the history of Lunar New Year celebrations, says Paul Hordijenko.
"I actually heard it for the first time today that they'll put normally a coin inside the filling for good luck for Chinese New Year, for prosperity."
And it seems to be working.
Owner Gary Zhao says sales have soared since his first DIY dumpling event.
"The dumpling making event is good for the business. Before, we sold 1,000 dumplings a day. After this event, it reaches around 2,500 a day."
For many customers, sharing the dumplings is also a way to bring the family closer.
LINISHA: "This activity is really nice for family bonding when you're all making together traditional dumplings."
PAUL: "We're all busy with work and it's activity that you can do together and enjoy time as a family. So I think it's great."
Owner Gary Zhao can only agree.
"Eating and making dumplings in China always meaning family and friends gathering together."
