In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions.
500g pork mince
1 egg
2 tsp ginger, finely grated
½ cup onion weed, finely chopped
3 tbsp rice wine vinegar
2 tbsp dark soy sauce
1 tsp garlic powder (get this at Vetro)
pinch of salt
50 dumpling wrappers
vegetable oil
boiling water
DIPPING SAUCE
¼ cup of Chinese black vinegar (Chinkiang vinegar)
2 tbsp chilli oil and seeds
2 tbsp soy sauce
1 tsp sesame oil
extra chopped onion weed or onion weed flowers for garnish
In a bowl, combine the pork mince, egg, ginger, onion weed and rice wine vinegar, soy sauce, garlic powder and salt.
Take a heaped teaspoon of pork mince and place in the centre of your dumpling wrapper. Wet your pastry brush and brush the edges of one half of the dumpling wrapper. Gently fold the dumpling wrapper over and crimp the edges together to make a seal making sure any air bubbles are forced out as you do this. Place each dumpling on a tray lined with baking paper.
Combine the ingredients for the dipping sauce and set both aside.
In a frypan fitted with a lid, heat a glug of oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until golden brown on the base, this should take around 45–60 seconds. Add 1 cup of boiling water, cover and cook for 4 minutes.
Arrange dumplings in a bowl and pour over half the dipping sauce, placing the other half in a side bowl for serving. Sprinkle with extra onion weed.
TIP Make these dumplings in advance and freeze.
Recipe Vicki Ravlich-Horan
Images Ashlee Decaires
