I love dumplings. Phil loves dumplings. Who doesn't love dumplings? Crazy people, that's who.
What we especially love about dumplings is that they are the Chinese version of the Italian ravioli, the Spanish empanada, or the Caribbean double. It's a cultural staple of encasing protein or vegetables in around a crisp breading or wrap, and steamed or pan-fried to perfection. Dumplings are delicious served either straight up, with a side of soy sauce, or dipped in the perfect ratio of vinegar and chilli sauce, or our newest condiment obsession, The Spread.
Bon appetit xo
Chef Sous Chef
Pork and Chive Dumplings
- Dumpling Skins
- 300 ml boiling water
- 3 cups flour
- ¼ tsp salt
- 2 lbs Ground pork
- 1 ½ cups chives finely diced
- ½ cup soy sauce
- 2 large eggs
- 3 tbsp sesame oil
- 3 tbsp The Spread optional
- 3 cloves garlic finely minced
- 1 tbsp giner grated
- 1 tsp white pepper
- 2 tbsp Rice Vinegar
- 1 tbsp The Spread
- 1 tbsp soy sauce
- No. 1 | Place flour and salt in the bowl of your stand mixer with dough hook. Add water and mix until combined and dough forms a ball around the dough hook. Add water 1 tsp at a time or flour 1 tbsp at a time if the dough is to dry or wet. Continue to knead for two minutes with the mixer and 3-5 minutes by hand.
- No. 2 | Place dough back in the bowl and cover with a damp cloth or plastic wrap and allow to rest for at least 30 minutes.
- No. 3 | In a sauce pan on medium heat, add sesame oil and warm until just hot and set aside to cool for 10 minutes.
- No. 4 | Meanwhile, in a large bowl, mix together ground pork, chopped chives, soy sauce, eggs, Spread, minced garlic, ginger, and white pepper. Add sesame oil and combine. Place in fridge until ready to use.
- No. 5 | Once the dough has rested, take a ⅛ piece from the dough and roll it into a 1” rope. Cut the rope into 10-12 pieces, roll into balls, then flatten with your hand.
- No.6 | On a lightly floured surface, roll each piece of dough thin enough that you can see through it easily. Using your thumb and index finger squeeze all around the edges to thin the dough further.
- No. 7 | While holding the dumpling wrapper in your palm, add 1 large tsp of meat to the centre, fold in half so the edges line up and pinch the edges together. Dip your finger tips in water if required to help the edges seal. Hold each corner and pinch them together so it forms pleats at the top.
- No. 8 | Place each dumpling on lightly floured surface, baking sheet, or parchment paper until ready to cook.
- No. 9 | Bring a large pot of water to boil. Place 10-12 dumplings and be careful that they do not stick to the bottom. Once they float to the top they are cooked. Remove and set aside for frying.
- No. 10 | Heat a frying pan with cooking oil. Carefully place precooked dumplings in pan. They may splatter if there is any water on the dumplings so use caution. Brown on one side.
- No. 11 | In a small bowl, mix together rice vinegar, Spread, and soy sauce. Use as a dip for your dumplings.