De­light with every bite

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

EV­ERY­ONE loves a good dumpling – thanks to our na­tional ob­ses­sion with yum cha.

Dumplings are one bite of de­li­cious­ness, says chef Peter Li He Yie from award­win­ning Chi­nese res­tau­rant group Chefs Gallery.

“Chi­nese food gen­er­ally is the most pop­u­lar cui­sine among Aus­tralians and dumplings have a ma­jor part to play in that of­fer­ing,’’ Li He Yie says.

“Aussies seem to love both the sim­plic­ity and the taste sen­sa­tion that dumplings pro­vide. It’s a real com­fort food for Chi­nese peo­ple and that same feel­ing ex­tends to Aus­tralians too.’’

Li He Yie says one of the most pop­u­lar dumplings served up at Chefs Gallery is the pork and prawn won­ton in Shang­hainese spicy sauce.

He says a tra­di­tional dumpling is con­sumed as an every­day meal in homes across China where they pre­pare every com­po­nent from scratch.

Dough for the wrap­per is hand-kneaded, fill­ing hand mixed and ev­ery­thing made with love and pre­ci­sion.

But what makes a per­fect dumpling?

It is a happy mar­riage be­tween the wrap­per and fill­ing, Li He Yie says.

“You can’t have a good dumpling with­out get­ting both com­po­nents right,” he says.

“A heavy, doughy wrap­per can ruin per­fectly pre­pared fill­ing ... sim­i­larly fill­ing that is too salty or bland can­not be saved by good wrap­per.

“If I had to choose one, I would say the fill­ing is more im­por­tant be­cause that is the car­rier of the flavour. “The wrap­per is more a tex­tu­ral com­po­nent.”

Li He Yie says dumplings can be served ei­ther steamed or fried.

“Tra­di­tion­ally, dumplings are en­joyed as a daily main/ sta­ple in North­ern China. (where wheat is grown), and as a side dish or en­tree in South­ern China (where rice is grown),’’ he says. For more de­tails see: chef­s­gallery.com

Prawn/pork dumplings are al­ways a pop­u­lar choice says chef Peter Li He Yie (in­set).

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