The key to get divine dumplings
Steamed, fried or boiled – there’s one thing all good dumplings should have in common. A moist, juicy filling.
To China-born Fang Zhou, the key to perfecting the mixture is not in the balance of herbs or spices, or expensive meats, rather in simply adding a dash of water.
‘‘When I make the fillings, I add water gradually and mix it with the minced meat until the meat is fluffy. This makes the dumplings become juicy and will make the filling tender and melt in your mouth when you eat them.’’
Zhou, who lives in Christchurch, was 10 when she learned to make dumplings by watching her grandmother. She taught her own grandchildren too, but says as generations pass, it’s harder to keep the skill alive.
Her favourite dumpling filling is minced pork, prawns and garlic chives, served with Chinese vinegar and chilli. To make Zhou’s recipe, mix 400 grams of pork mince with grated ginger, chopped spring onion, soy sauce, and a teaspoon of cooking wine.
Slowly add about a cup of water to the meat then mix in chopped garlic chives, two fried and minced eggs, a teaspoon each of chicken stock, cooking oil and sesame oil. Put a marble-sized dollop of filling in the centre of a dumpling wrapper, wet your fingers and use them to fold the pastry to seal. Cook them in a pot of boiling water for 10 minutes, or until they float to the surface.
Although many Chinese families make their dumpling wrappers, it is easier to buy them from the supermarket, she said.
Different Chinese provinces all favoured different flavour combinations and folding styles, but the ‘‘first dumpling you try will always be your favourite’’, she said.
‘‘Dumplings have a special place in Chinese culture, more than any other food. I make them every week and always have some in the freezer ready to go.’’
Dumplings will be on sale at the South Island Lantern Festival in Christchurch’s Avon River precinct from February 22 to 24. Food vendors will be based at various points along the festival route with food trucks supplying a range of different cuisine including traditional Asian fare.
Clusters of vendors will be located in The Commons, Victoria Square, at the corner of Worcester Blvd and Oxford Tce, and in the riverside park on the west bank of Avon River between Hereford and Cashel streets.