Beginner’s dumplings (Zhong dumplings)

This Sichuan classic delivers full-throttle dumpling joy – tender wrappers filled with spiced minced pork fit snugly together on a plate and are draped in a flavour-packed mixture of chilli oil, minced garlic, sesame seeds and a sweet and aromatic sauce.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 50 gow gee wrappers (or any round, white dumpling wrappers)
• red chilli oil, to serve
• 2 garlic cloves, finely minced
• 2 tbsp toasted sesame seeds
• thinly sliced spring onion, to serve

Filling

• 2 cm piece ginger, sliced
• 1 tsp white peppercorns
• 500 g pork mince
• 1 egg
• 1 tbsp Shaoxing wine
• ½ tsp salt

Sweet and aromatic soy sauce

• ¼ cup dark soy sauce
• 2 tbsp light soy sauce
• 4 tbsp sugar
• 2 bay leaves
• 1 tsp Sichuan peppercorns
• 1 star anise
• 1 stick cassia
• 4 slices ginger

Chilling time: 30 minutes

Instructions

1. For the dumpling filling, place the ginger and peppercorns in a saucepan with 185 ml (¾ cup) water. Bring to the boil, then remove from the heat and allow to infuse for around 10 minutes. You'll be surprised how much of the ginger and bitter pepper flavour infuses in such a short time. Strain and discard the solids.
2. Meanwhile, for the sweet aromatic soy sauce, place all the ingredients in a saucepan along with 185 ml (¾ cup) of water and bring to a simmer. Simmer for about 15 minutes or until aromatic and reduced, then remove from the heat and allow to cool. Strain to remove the solids. This soy sauce can be kept in a jar or bottle at room temperature indefinitely.
3. In a bowl or medium saucepan (my preference), combine the pork mince, egg, Shaoxing wine and salt. Stir in one direction until well combined, then add the infused ginger - pepper water a little at a time, continuing to stir until the mixture is a wet and floppy paste. Refrigerate for 30 minutes before filling the dumplings.
4. To fill the dumplings, wet the edge of a dumpling wrapper and place around 1 tsp of the filling in the centre. Fold into a half moon and seal the edge well. You can freeze these dumplings raw at this stage if you aren't cooking them fresh.
5. To cook, place the dumplings in simmering water and keep at a low simmer. When the dumplings float to the surface, cook for a further 1 minute and then remove.
6. To serve, drain the dumplings, pour over a generous amount of the aromatic soy sauce and chilli oil, then serve with minced garlic and a few sesame seeds.

 

Photography by Kitti Gould.

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Cook's Notes

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.

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