Dumpling love


Ive been sitting on this recipe for some months trying to think what I should say, trying to find the right words to fill up this blank space. But nothing feels quite right. Everything I type seems stupid at the moment. My brain feels foggy and dull. So I'm going to try and avoid my usual pretentious waffle and just say dumplings. They are pretty fucking delicious. These  are steamed and fried so it's the best of both worlds. There. Enough said. Go make them.

Some of my fondest memories of living in New Zealand, were those spent drinking cheap red, sanguine and arterial, in tiny flat kitchens with my fierce friend Liv. I  was meant to pass this recipe onto her months ago and I repeatedly didn't. I'm kind of shit like that sometimes. This is for you Olivia -sorry for the incredible delay. I miss your face everyday. It's  for you too Rachel because you reminded me so nicely. I can't wait to drink wine with you all again. 




  • 1 tbs vegetable oil
  • 2 cm piece fresh ginger, minced
  • 80 ml Chinese red rice vinegar* (optional) 
  • 1 long red chilli, finely chopped
  • 80 ml soy sauce  

Dumpling Pastry  (or to save time you can use fresh Gow Gee Wrappers)

  • 300g plain flour, plus extra to dust
  • 160 ml boiling water
  • 80 ml cold water


  • 350g pork mince
  • 1/4 cabbage, finely shredded  
  • handful of shiitake mushrooms, minced
  • 1 tbsp warm water
  • 3 spring onions, finely chopped
  • 2cm piece ginger, finely minced  
  • 2 garlic cloves, crushed
  • 1 small chilli, deserved (optional)  
  • 2 tsp soy sauce
  • big pinch of salt
  • 1/2 tsp sesame oil
  • big pinch black pepper

*Chinese red vinegar is sometimes called red rice vinegar. 



1. To make dumpling pastry:  place flour in a large bowl. Slowly add enough combined boiling and cold water, stirring, until mixture just comes together. Turn dough out onto a lightly floured surface and knead gently until smooth and silky. Cover with a damp tea towel and stand for 1 hour.

2. Meanwhile, to make filling, chuck all ingredients in a large bowl and mix it really well. Refrigerate until ready to use. 

3. Turn dough out onto a lightly floured surface. Divide in half and cover 1 piece with a damp tea towel to prevent it from drying out. Roll the other piece into a 3cm-diameter log, cut off 2cm slices and roll into balls, then flatten into 7cm rounds. Repeat with covered dough.

4. Place 2 tsp of filling into the centre of each round. Brush edges with water, then fold in half and pinch edges to seal. Set dumplings aside on a well-floured work surface.Cc


5. Heat oil in a large non-stick frying pan over medium-high heat. Cook dumplings, in batches, in a single layer for 1-2 minutes or until golden brown underneath. Add enough water to come halfway up the side of the dumplings and cook, covered, for 4-5 minutes or until water has been absorbed and dumplings are cooked through. They should have a nice caramelised bottom.  Repeat with remaining dumplings.

6. Meanwhile, divide ginger among 4 small dipping bowls and top with red vinegar. Divide chilli among 4 separate dipping bowls and top with soy sauce.

7. Serve dumplings with dipping sauces