Andrew Fung, exec chef and co-owner of Nineteen restaurants shares his recipe for classic Lunar New Year pork dumplings.
For Andrew Fung, the executive chef and co-owner of XIX restaurants, dumplings are all about family.
“Dumplings are democratic. Every Asian family eats dumplings, rich or poor. Every Asian kid thinks his mum makes the best dumplings, but my mum really does make the best.
“I eat dumplings all the time. I especially like them at midnight in chicken broth. I also love prawn dumplings and there is one I like that has a tiny bit of prawn with pork, bacon fat and wood ear mushrooms.
“The Chinese New Year tradition I grew up with in Hong Kong was deep-fried dumplings (pastry stuffed with meat) which were put in a tin can. When people came to the house, we would open the can and give them a dumpling.
“Dumplings are classic homemade food. We make them together. My mum makes the fillings and we all wrap, then put them in the freezer in packs of 20.
“With dumplings it’s important to always have enough. Make extra, it’s good to have leftovers.”
Pork and Pak Choi Dumpling
The cabbage dumpling is traditional for Chinese New Years Eve. Use store-bought Double Happiness brand wonton wrapper or round dumpling wrappers.
| 1 c | water |
| 2 T | grated ginger |
| ¼ c | vegetable oil |
| 550 g | ground pork |
| 200 g | pak choi, finely chopped |
| 1 bundle | green onion, finely chopped |
| salt to taste |
Put green onion and ginger into water and bring it to boil for a minute then cool down. Add rest of the ingredients and mix well. Lightly dust a baking sheet with cornstarch. Place about 1½-2 teaspoons of filling in the centre of a wrapper. Moisten the edge of dumpling skin with water. Fold over the filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers. Makes about 30 dumplings.
Beef Dumpling
| 1 c | water |
| 1 bundle | green onion, finely chopped |
| 15 g | grated ginger |
| 440 g | ground beef |
| 150 g | ground pork |
| ½ T | white pepper |
| 2 T | soy sauce |
| 1 T | rice wine |
| ½ T | sugar |
Bring green onion and ginger into water and bring it to boil for a minute then cool down. Add rest of the ingredients and mix well. Lightly dust a baking sheet with cornstarch. Place about 1½ teaspoons of filling in the center of a wrapper. Moisten the edge of dumpling skin with water. Fold over the filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers. Makes about 30 dumplings.