“This is a very traditional Shanghai dumpling and the closest we serve at Supernormal to a purely authentic dumpling.” – Andrew McConnell
Makes: 20 dumplings
- 150g baby Chinese cabbage, sliced thinly
- 1 tbsp salt
- 1 egg yolk
- 15g spring onion, white part only, sliced thinly
- 20g garlic chives, chopped finely
- 2 cloves garlic, chopped finely
- 1 tbsp ginger, chopped finely
- 300g minced pork
- 125mL light soy sauce
- 2 tbsp sesame oil
- ¼ tsp freshly ground black pepper
- 1 tsp sugar
- 2 tbsp potato starch
- 60mL chicken stock
- ¼ tsp Chinese five-spice powder
- 1 packet gyoza wrappers
- 1 tbsp plain flour
- 60mL vegetable oil
- 2 tbsp Chinese black vinegar, to serve
1. Toss the cabbage with the salt and leave in a colander for 15 mins to wilt. Squeeze out the excess liquid until dry.
2. Combine the salted cabbage with the egg yolk, spring onion, garlic chives, garlic, ginger, pork, soy sauce, sesame oil, pepper, sugar, potato starch, stock and five-spice powder in a bowl and mix well – it’s easiest to work the ingredients into the pork by hand.
3. To form the dumplings, place 1½–2 tsp of filling in the centre of each gyoza wrapper. Lightly wet one edge of the wrapper, fold over the dough and firmly pinch the edges together. Lay the dumplings on a floured tray until ready to cook.
4. Combine the flour with 200mL water, whisking well.
5. Heat the oil in a non-stick frying pan with a fitted lid over medium heat. Place 6 dumplings in the pan. Fry for 1 min, then add 60mL of the flour and water mixture to the pan. Put the lid on and steam for 3 mins. Remove the lid and cook for a further 5–8 mins, or until the dumplings are cooked through and the bottoms are golden. Carefully loosen the dumplings and crust and flip them onto a plate.
6. Serve with small bowls of Chinese black vinegar for dipping.
For more recipes by Andrew McConnell, purchase his cookbook here.