Delight with every bite
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).