Gourmet Traveller


Simple pork dumplings with black vinegar and ginger


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 4cm), finely chopped
1 tbsp Shaoxing wine
1 garlic clove, crushed
40 square wonton skins (Shanghai wrappers; see note) Amaranth leaves (optional), to serve


20 gm ginger (about 4cm), cut into julienne
1½ tbsp black vinegar
1½ tbsp light soy sauce

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.

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,

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