Pork and green vegetable dumplings

Take your dumpling decoration to the next level by adding a stripe of green to the wrapper edge, mimicking the green vegetables in the filling.

• serves

  4-6

• prep

  40 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 6 pak choy, quartered
• 500 g fatty pork mince
• 1 cm x 2 cm piece ginger, finely grated
• ½ tsp salt
• 1 tsp chicken stock powder
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 egg
• 1 bunch garlic chives, finely chopped
• Chinese red vinegar, chilli oil, to serve

For the dumpling skins

• 450 g plain flour, plus extra for dusting
• 1 cup (250 ml) boiling water
• A few drops green food colouring

Resting time: 60 minutes

Instructions

1. To make the dumpling skins, place the flour in the bowl of a stand mixer fitted with the dough hook. With the stand mixer running, gradually add the hot water and knead on low speed for 10 minutes, or until the dough is smooth. Remove ¾ of the dough from the stand mixer, then with the mixer running add a few drops of green food colouring to the remaining dough in the stand mixer and mix until a light green dough forms. Wrap both dough balls separately in lightly floured plastic wrap and rest for 30 minutes before using.
   
2. Meanwhile, to make the filling, bring a large saucepan of salted water to the boil and prepare a large bowl of cold water. Add the pak choy and cook for 3 minutes, until just tender. Drain and then transfer to the cold water and refresh. Drain a second time, then squeeze out as much liquid from the pak choy as possible, then finely chop it.
   
3. Wash out the stand mixer bowl, then return to the stand mixer with the paddle attachment fitted. Combine the pork mince, ginger, salt, stock powder, soy sauce, wine, sugar and egg and mix on medium-low speed, until well combined. Alternatively, you can use a large saucepan and mix with a spoon or spatula in one direction until combined. Fold through the pak choy and garlic chives, then refrigerate for 30 minutes.
   
4. To make the dumplings, roll the green dough out to form a sheet. Cut the white dough into quarters and roll it into a cylinder around 2 cm in diameter. Using the green dough, wrap it around the white dough. Cut the cylinder into 1 cm lengths and roll into a circle around 1 mm thick and 7 cm in diameter. Add about 2 tsp of filling to the centre of the skin and fold the dumpling as you like. Repeat until all dumplings are folded.
   
5. Bring a large saucepan of water to a gentle simmer. Boil the folded dumplings for 6 minutes, then drain and transfer to a serving plate. Serve the pork and green vegetable dumplings with red vinegar and chilli oil.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.