The traditional chinese way is to heat a fair amount of vegetable oil until very hot, brown the dumplings, and then turn the heat right down, cover, and let the steam cook it through.

I tend to find however that if one does this, the dumplings, although beautiful, will lose their crispiness. I think it’s fine simply to fry them on a medium to high heat in quite alot of oil, turning them over until all the sides are nicely browned and crisp. This way one must of course take care to ensure the pork is properly cooked.

Due to the moist, steamy pork inside, they must be eaten quickly, else the pastry starts to absorb the moisture and go soggy. It is monstrously impractical but keeping them hot in the oven is a big no if you want that crispy texture. So, if you want to serve a large number, I recommend multi-panning. Dusting the rolled dumplings with flour before frying can help if you, like me, prefer them crispy.

It should be pointed out that you don’t have to fry them. Most chinese families I know simply steam them. Either that, or boil them in a nice chinese stock and eat them in a soup. But I still think the shape of the dumpling lends best to frying, so that the folded seams absorb the oil and form a deliciously crisp contrast to the moist pork.

You know, in the time since writing the last post, I went out and bought some minced pork, and defrosted my pancakes. They are just so delicious! I promise you, once you realise how easy it is to reproduce those delicious dumplings you look forward to having in restaurants, you won’t ever forget the recipe. Good eating.. and good luck!

A load of garlic and ginger goes in to balance the fattiness of the pork, along with soy sauce for seasoning. Then a splash of sesame oil really makes a difference. Finally one should add sliced greens: pak choi, cabbage, celery etc. i.e. whatever is in your fridge.

It really is that simple!

The mixture is best when it has been in the fridge for a day or so, and one serves this with the rice vinegar, soy and ginger dipping sauce. This is crucial. The pork is very rich, and thus marries wonderfully with the acidic sauce.

N.B, you can find dumpling pancakes in the freezer section of an asian supermarket: the chinese ones are generally thicker than the japanese gyoza, and are therefore easier to work with (they are easily made with plain flour, salt and water if these cannot be found).

Bon appetit.

I’ll definitely use more of your recipes when I have my own house and kitchen!
props!

How’s your Asian Dumplings book coming along?