Chinese dumplings and dipping sauce

By Simu Liu and Jean Yoon

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30 Mins

Ingredients

Mince the green onions, garlic, ginger water chestnuts and bamboo shoots. Everything needs to be minced well. Big or sharp chunks will stick out and break the wrapper.
Mix everything it in with the pork, season with the soya sauce and sesame oil until it is a smooth even texture.
Set up your wrapping station. You’ll need a small bowl with water, a clean surface and something like a baking tray lined with wax or parchment paper to line up your dumplings.
To wrap, use one small teaspoon of filling. With your finger, wet the edges of the wrapper, fold over, squeeze shut. Place the wrapped dumplings on the tray. If you are going to freeze the dumplings make sure they are not touching. Continue until you’re done.
These dumplings can be eaten fried or boiled.
To eat boiled, bring water to a boil. Season the water liberally with salt and a glug of sesame oil. Put dumplings in, when they are all floating they are done. If the dumpling is whole and hasn’t broken, no matter what shape it is, you’ve succeeded.
If you want to freeze them, freeze them on a tray, not touching each other. Once the dumplings are completely frozen you can throw them in a bag and pull them out whenever you are hungry. They can go frozen into a pot of salted water.
Serve with Dipping Sauce or Chili Sauce.

Mix together the following and adjust according to taste The proportion between vinegar and soy sauce can be variable depending on personal preference.