Today my visiting nieces requested dumplings for lunch and instead of going for the supermarket variety (Waiheke may be well-served when it comes to wineries but it is sadly lacking in cheap and cheerful Asian joints), we decided to make them ourselves. Of course that really meant me filling and pleating countless little parcels myself while they sheltered from the rain and watched a movie. It may take a little while to make up a decent number of them, but the other prep is quick and simple and I like the meditative quality of this kind of repetitive cooking task.
These dumplings are more like Japanese gyoza than the Chinese ones eaten in their dozens on the Balmoral dumpling strip. Half frying/half steaming them like this results in dumplings that are toothsomely crispy on one side and soft and chewy on the other; the best of both worlds.
Makes 30–40 with leftover filling
500g pork mince (free-range, of course)
2 cloves garlic, very finely chopped
1 spring onion, very finely chopped
2cm piece of ginger, peeled and finely grated
5 dried shiitake mushrooms, soaked to soften and finely chopped
1 tbsp soy sauce
1 tbsp sesame oil, plus extra for frying
pinch of salt
30–40 dumpling wrappers (available at Asian food stores and some supermarkets)
neutral vegetable oil for shallow frying
chilli (fresh, oil, or sauce), optional
toasted sesame seeds
finely sliced spring onion, for colour
Put the pork mince in a large bowl. Fill a small bowl with warm water.
Add all other dumpling ingredients except the wrappers to the pork and use your hands to mix everything together well.
Clean and dry your hands thoroughly (so the wrappers don’t stick). Place a dumpling wrapper on one hand and put 1 teaspoon of filling in the centre of the wrapper. (Don’t be tempted to use more or the dumplings will bulge and burst when cooking.)
Dip your finger in the warm water and wet the entire circumference of the wrapper, around the filling. Fold the wrapper in half to form a semi-circle and pinch the edges to form crimped, fully sealed little dumplings. Make sure they are sealed well, or they’ll open when you’re cooking them. If making 30–40 dumplings, you will probably have filling left over. You can freeze it for next time you have a dumpling-making craving, or if you’re more organised than me, make up extra dumplings and freeze them for a super-easy future fix.
Place one very large or two medium-sized frying pans over a medium-high heat and add the sesame oil and enough of the other oil to shallow fry. (Depending on how big your pans are you may need to cook the dumplings in batches; you don’t want to overcrowd the pan or they won’t go crispy.) Once the oil is shimmering, add the dumplings and cook for 3–4 minutes, until golden and crispy on one side.
Add 3 tablespoons of water to the pan and immediately cover with a lid. Cook for 6–7 minutes, until the wrappers are translucent, the meat is cooked (cut into one to check) and no water is left in the pan. Remove the lid and cook for a further minute or so to ensure the bottoms are crispy.
Mix together the soy sauce, vinegar, chilli (if using), sesame seeds and spring onion. Taste and adjust the ingredients as desired. Serve the dipping sauce alongside the dumplings and try to resist burning your mouth in the rush to get some before your nieces devour them all.