Recently I travelled to Sydney on business. It was a short but fruitful stay in the heart of Chinatown where incredible noodle and dumpling dishes abound. A couple of highlights for me were the dumplings from Din Tai Fung at World Square and a local, but very popular restaurant known only as the ‘Chinese Noodle Restaurant‘ in Haymarket. Both experiences whet my appetite for Pork and Chive dumplings so upon my return I set about trying to find a recipe that would come as close as possible to the flavours I sampled in Sydney.
I poured over a few different blogs and webpages and decided to go with a loose version of this recipe over on Epicurious. I also played around with my own version of the Lantern Dumpling Sauce and served them with a couple of Lotus & Ming steamed pork buns (which are sensational, by the way) we picked up in the freezer section of the supermarket.
Oh and they were goooooood! Real good. I love the fresh ginger flavours mingling in with the saltiness of the pork and soy. The dipping sauce rounds out the flavour pallet remarkably well. They are a little fiddly to prepare and I definitely need to work on my wonton wrapping skills but the effort is certainly worth it. I hope you enjoy them as much as we did.
Dumpling dipping sauce
Serves: About 1 cup
2 red chillies, chopped (seeds and ribs removed if you like less heat)
1/2 cup soy sauce
1/3 cup water
1 tablespoon of Mirin
splash of sesame oil
1 garlic clove, peeled and mashed
Combine all ingredients in a small food blender and blend until combined and chillies are finely chopped.
Pour out into medium sized bowl and store in the fridge until ready to use. This sauce gets better with age so making this a day or two ahead is ideal.
Pork and Chive Dumplings
Serves: About 30 Dumplings
250g Pork Mince
1 tablespoon of Mirin
a splash of sesame oil
1 teaspoon of sweet chilli sauce
1 teaspoon of minced garlic
2 teaspoons of minced ginger
1/4 teaspoon of white vinegar
2 teaspoons of soy sauce
pinch of salt
1 bunch of Chives, finely chopped
1 bunch of Coriander, finely chopped
1/2 packet of egg wonton wrappers (you can buy these in the cold section of any Asian supermarket)
Combine all ingredients except the coriander, chives and wrappers. It’s easier to do this by hand to really get everything working in together.
Add fresh herbs and combine well.
On a clean chopping board lay one wonton wrapper flour side up.
Take one teaspoon of pork mixture and place in the centre of the wrapper.
Using your finger, wet the area around the filling with some water.
Fold the wrapper in half, making sure to remove all the air bubbles.
Moisten the corners and bring them together to form a tortellini shape (if you are a visual person like me, this video is worth watching to get your head around the technique).
Once all dumplings are prepared, chill in the fridge while you bring a large pot of water to the boil.
Once boiling cook dumplings about ten at a time for approx 4 minutes. Using a slotted spoon remove the dumplings and keep warm. Continue to cook dumplings in batches until all are cooked.
Serve with dipping sauce.