I love having a freezer stuffed with dumplings for a winning go-to for a fuss-free Sunday dinner, or as a mini-meal when I need a bite or two of something tasty to tide me over. Having exhausted all the frozen dumpling options at my local Asian grocer and also discovering that they sell fresh gow gee dumpling wrappers, I decided it was high time to give dumplings-from-scratch a go at home. It’s a laughably simple process, and really just a matter of whipping up a filling mixture (I went for classic pork and spring onion) spooning it into the wrappers, and sealing them up.
Mix together 250g of good-quality minced pork, a couple of spring onions, a chicken stock cube, a tablespoon each of soy sauce and rice wine vinegar, a drizzle of sesame oil, about half a tablespoon of cornstarch, and a good helping of salt and pepper. Take a single gow gee wrapper, dip your finger in a bowl of water, and lightly wet the edge of one half of the wrapper. Dollop a teaspoon of mixture into the centre of the wrapper, fold up the bottom to make a half-moon shape, and seal the edges, making sure there’s no air trapped in the dumpling. Pro-tip: you can crimp one side of the sealed edge to make the dumplings a little more fancy-looking, or just seal them really tightly with your fingers. When you’re out of mixture, cook them up by boiling in a saucepan of salted water, steaming in a shallow pan of water with a little sesame oil, or just pop them in some freezer bags and save for later. I like to serve mine with a super simple dipping sauce of ginger, soy sauce, Chinkiang vinegar, fresh chilli, garlic, pepper, and a touch of sugar.