Dumplings can be shaped in many ways. For these quick-fire pork dumplings we’ve riffed on a tortellini shape for fun. A combination of ginger, soy and black vinegar is as a dipping sauce goes with most dumplings, but red vinegar works very well, too.
Ingredients
Ginger dipping sauce
Method
1.Combine pork, shrimp, finely chopped spring onion, ginger, Shaoxing and garlic, season to taste with salt and coarsely crushed white pepper and mix with your hands to combine.
2.Working with a wrapper at a time, place 2 tsp filling just off-centre. Brush edges lightly with water, then fold over to form an offset triangle (so the corners don’t quite line up) and press edges to seal, pushing out any air. Lightly dampen one long corner with water, then bring the two long corners together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining filling and wrappers. Dumplings will keep refrigerated, wrapped in plastic wrap and covered with a tea towel, for 2 hours.
3.For ginger dipping sauce, combine ingredients in a bowl.
4.Steam dumplings in batches over a large saucepan of boiling water until skins are slightly translucent (3-4 minutes; alternatively cook dumplings in boiling water for 2-3 minutes).
5.Top dumplings with julienned spring onion and amaranth, and serve with ginger dipping sauce.
Shanghai wonton wrappers are available from select supermarkets and grocers.
Notes
