Pork & Garlic Chives Dumplings

Not sure about you, but there is something so comforting about spending a lazy Sunday in the kitchen, making something that I’ve been craving for a long time. Then just sit back, relax in front of TV and indulge myself with delicious food that I know all my effort that I put in have been paid off. Tasting the sweet success and the labor of love is truly a well satisfying experience.

There are lots of restaurants in Sydney you can try the dumplings. Any chinese restaurant that serves northern chinese cuisine will have dumplings on the menu. And also any Japanese restaurants will serve Gyoza, especially the Ramen noodle shops. Here to name a few:

• Din Tai Fung, World Square – pricey but one of the best in town
• Shanghai Night, Ashfield – best value for money and quality is as good as Din Tai Fung so I heard
• Chinese Noodle Restaurant, Haymarket – very small restaurant, ready to queue up
• Sea Bay Restaurant – cheap and cheerful
• Da Niang Dumpling, Haymarket

Ingredients (makes 30 dumplings)

500 gram pork mince
1 bunch garlic chives (chopped)
3 cloves garlic (chopped)
1 packet of dumpling skin (30 skins)
1 tbsp corn flour
Soy Sauce
Sesame Oil
2 tbsp rice wine
Salt & Pepper to taste

Methods

1. Add all ingredients into a large bowl (except the dumpling skins) and mix well together.
2. Fill a small bowl with water and set aside.
3. Scoop a tablespoon-ful of the mixture and lay it in the center of a dumpling skin.
4. Dip your index finger in the water, then run it around the edge of the dumpling skin.
5. Fold the skin in half from bottom to top, press the skin together and seal the mixture inside.
6. From the center, overlapping the skin inwards from both sides until it reaches the pointy edges.
7. Run the edges and press tightly with 2 fingers to make sure the dumpling is properly sealed.