Pork and Chive Jiaozi Dumplings

Article originally posted on Temple & Webster

Finding your way around a yum cha menu can be tricky, but stylist & foodie Jono Fleming's Taiwanese heritage means he is perfectly placed to demystify the dumpling. Here he also shares his own favourite family recipe.

It's not uncommon for me to get a text message from friends on a lazy Sunday saying, "let's go for dumplings!" But what exactly do they have in mind? Here's my guide to identifying some of the basic dumpling varieties you're likely to come across, to help you find what you're looking for.

1. Jiaozi are popular Chinese dumplings that are enjoyed on all occasions and are simple to prepare. Whilst they are considered Chinese cuisine, they can be found all over Asia. Simple minced meat or vegetable fillings are wrapped in dough and then boiled or steamed.

2. Guo tie, also known as 'pot stickers', are essentially jiaozi that are fried in a flat pan. The fried dumplings 'stick' to the pot, hence the name, and are most commonly seen on Japanese menus as gyoza.

3. Xiao long bao were made famous all over the world by the Din Tai Fung restaurants, and are meat filled, but with a very thin flour skin. The "soup" from the cooking juices is enclosed in the dumpling, creating a delicious surprise when you bite into them. Be careful though, as the liquid inside can be very hot.

4. Har Gow are the dumplings often seen on yum cha carts. Comprising prawns encased in a thick, translucent skin, variations to this traditional recipe can include the addition of vegetables. The traditional prawn and ginger dumpling, however, is delicious in its simplicity.

5. Siu Mai are another staple of the yum cha cart, often served in a bamboo steamer. These open topped dumplings can be filled with pork, chicken or prawns, and are encased in a thin sheet of lye water dough.  Depending on the filling, the orange dot often found on top is a garnish of crab roe or carrot.

6. Shengjian mantou aren't technically dumplings, but I recommend you order these if you see them on the menu. Like the xiao long bao, these pan-fried pork buns are filled with delicious soup, and the thick bun is pan fried to create a crispy base.

Pork and Chive Jiaozi Dumplings

This simple recipe is one that was passed down to my mother from relatives, and was taught to me at a young age. These jiaozi freeze well, so you can keep them on hand for a quick dinner.

Ingredients (makes 30)

• 200g lean pork mince

• 100g fatty pork mince

• One bunch garlic chives (found at green grocers or Chinese supermarkets)

• Thumb-sized piece of ginger, minced (about 1/3 tablespoon)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon cooking oil

• Salt and pepper to season

• Pinch of sugar

• 1 packet of round dumpling pastries (found in the refrigerated Asian section of most supermarkets)

Preparation

• Wash the chives well with cold water, and finely chop. Place them into a bowl and season with a pinch of salt. Mix and allow to sit for 10 minutes.

• Squeeze the chives to release some of the water and moisture from them.

• Mix the pork minces together, along with the chives, ginger, soy sauce, oils and sugar. Lightly season with salt and pepper.

• Have your dumpling pastries ready and scoop a heaped teaspoon of the mixture into the centre of the pastry.

• With your finger, wet the edge of the pastry with some water, fold in half and, using your thumb and index finger, press the two sides of the pastry together to seal the dumpling. Repeat with remaining pastries and filling.

• Boil or steam the jiaozi for 10-12 minutes, until the meat is cooked through. Alternatively, you can freeze them at this stage and cook them later.

• When cooking from frozen, place the dumplings in boiling water, bring to the boil again (as the frozen dumplings will cool the water somewhat), then turn the heat down and simmer for 8 minutes.

• Serve with a dipping sauce of half soy sauce, half vinegar and some chopped chilli if you want to add some heat.