A while ago Anna Robinson and Al Forbes decided they wanted to have a big party and serve their guests Chinese dumplings, so the Sydney couple threw themselves into their research. Both passionate home cooks, they not only learned the art of dumpling making but they tested out many ingredients in combination with different types of dumplings and ended up with their own recipe.
The party was a huge success – they made and served more than 300 dumplings straight out of the kitchen – and now the pork dumplings have become a signature dish.
I can vouch for how simple these dumplings are to make. Having never made Chinese pork dumplings, or indeed any dumplings, in my life, I’ve managed to successfully make these delicious dumplings twice in two weeks since filming Al and Anna. A dumpling party could be next. I love the way Al and Anna have done all the hard work and are happy to share their mastery and wonderful recipe.
- 200g lean pork mince
- 200g fatty pork mince
- ¼ Chinese cabbage, finely sliced
- 5cm piece ginger, finely grated
- 1 bunch coriander, finely chopped
- ½ teaspoon Chinese Five Spice
- ½ teaspoon white pepper
- round wonton wrappers (you can buy these at any Chinese supermarket)
- peanut oil
- To serve: soy sauce and Sriracha chilli sauce
- Put the lean pork mince and fatty pork mince in a mixing bowl.
- Prepare the Chinese cabbage by cutting out and discarding the thick white part of each cabbage leaf before finely chopping the leaf. Add a couple of handfuls to the bowl.
- Peel and finely grate the ginger, then add to the bowl. Don’t be shy of using more ginger if you love the taste.
- Add the finely chopped coriander, the Chinese Five Spice and white pepper
- Combine the ingredients well. You should have half mince and half leafy things.
- FOLDING THE “JIAOZI” OR BOILED DUMPLINGS: Dust a clean surface with flour and have ready the dumpling mixture, a small bowl of water and the wonton wrappers. Take a wonton wrapper and put a heaped teaspoon of the mixture in the centre. Dab water around half of the wonton edge, then fold the wonton in half so you have a semi-circle shape. Press the edges together, getting the air out of the dumpling as you’re sealing it. Then curve it around and dab one corner with water so you can seal it with the other corner, forming a round dumpling (watch the video for a simple demo).
- FOLDING THE “POT STICKER” DUMPLINGS: Again put a heaped teaspoon of mixture in the centre of the wonton, dab water around half of the edge, then this time when you fold the dumpling wrapper in half, pinch in just the top of the wrapper, then fold in one side half-way and press in the loopy bit. Repeat on the other side of the dumpling (please look at the video for a simple demo). You should have a semi-circular shaped dumpling with a flat bottom and nicely creased top.
- To cook the round pork dumplings, add a few at a time to a saucepan of boiling water. Boil for 2.5 minutes, fish them out and put on a draining rack for a further 30 seconds. They’re now ready to serve in a small bowl with some soy sauce and Sriracha chilli sauce. Yum!
- To cook the “pot stickers”, spread a bit of a thin cooking oil, such as peanut oil, over a heavy-based frying pan on a medium heat. Put in as many dumplings as you like without crowding the pan and add 100ml of water. Put the frying pan lid on and leave to cook for 3 minutes. Take the lid off – the tops of the dumplings should be steamed – and cook for another couple of minutes until all the water has evaporated. Now the dumpling bottoms should be fried a nice light golden-brown. Put on the rack to cool down for a minute or so.
- Serve in a bowl with soy and Sriracha sauce.