- 100 g ginger, finely chopped
- 2 stalks of Chinese chives or green onions, chopped
- 2 tbsp. light soy sauce
- 1 tbsp. Shaoxing rice wine or sherry
- few drops of sesame oil
- 1 pinch salt
- 500 g ground pork
- 2 cups bok choy, napa cabbage or green cabbage, finely chopped
- 4 rehydrated shitake mushrooms, chopped
- Roasted black sesame
- 1 pack of Chinese dumplings wrappers
Ginger Vinaigrette Dip:
- 1 clove garlic, fried
- 50 g ginger, chopped
- 1 tbsp soy sauce
- 1 tbsp black vinegar
- pinch of sugar
For the Ginger Vinaigrette Dip:
Mix everything together. Set aside.
For the Dumplings:
- In a large bowl, combine ginger, soy sauce, wine, oil, salt and pepper. Add pork and mix well. Add the bok choy and mushrooms and mix by hand until the mixture is uniform.
- Place about 2 teaspoons of filling in the centre of a dumpling dough. Dip one of your fingers into a bowl of water and run it along the outer edge of the wrapper so that you moisten the entire outer edge. The water acts as a glue, so when you pinch the edges of the dough together, they will stick together. So it is important that the entire outer edge of the circle is moistened. Fold the wrapper closed into a half-moon shape. Pinch around the edges to make sure your dumpling is completely sealed. Repeat until no filling remains.
Bring a pot of water to a boil. Gently place dumpling in boiling water. Until the dumplings float to the top of water, use a strainer to scoop them out. Plate them. Either pour the ginger vinaigrette sauce over or use as dip. Garnish with roasted black sesame.
Place dumplings into a steamer (can be a traditional bamboo steamer or any steamer), spacing them about 2-3 cm apart. Make sure your steamer is lined with parchment paper to prevent sticking. Close steamer and steam dumplings on high heat for about 10 minutes or until dumpling skins are translucent and dumpling filling is cooked through.
Add oil to a large pan. When oil is hot, add in the dumplings so that the bottom of the dumplings are touching the pan and the dumplings folds are facing up. Cook the dumplings for about 1-2 minutes so that the bottom of the dumplings are lightly brown and most of the oil has been absorbed. Add about 40-60 ml of water to your pan. Cover the dumplings and let them cook. The water will steam and cook the surface of the dumplings. When the water is mostly evaporated, remove the lid. The dumplings should be cooked through. Continuing cooking the dumplings until all of the liquid evaporates so that they finish crisping up.