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.
- 500 gm minced pork
- 2 tbsp dried shrimp, soaked in water for 5 minutes, drained and finely chopped
- 3 spring onions, white part finely chopped, green part cut into julienne, to serve
- 20 gm piece ginger (about 4 cm), finely chopped
- 1 tbsp Shaoxing wine
- 1 garlic clove, crushed
- 40 square wonton skins (Shanghai wrappers; see note)
- Amaranth leaves (optional) to serve
Ginger dipping sauce
- 20 gm piece ginger (about 4 cm), cut into julienne
- 1½ tbsp black vinegar
- 1½ tbsp light soy sauce
- 1Combine 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.
- 2Working 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.
- 3For ginger dipping sauce, combine ingredients in a bowl.
- 4Steam 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).
- 5Top dumplings with julienned spring onion and amaranth, and serve with ginger dipping sauce.
Shanghai wonton wrappers are available from select supermarkets and grocers.