There's a misconception that dumplings are merely a cheap street food, when in fact they're an intricate work of art. The level of skill required is often overlooked in their enthusiastic consumption, but I forgive this as they're wonderfully moreish. The ritual of making dumplings is akin to practicing meditation. In a world that moves at breakneck speed, dumplings slow us down. There's a rhythm. and precision to the act of pleating the delicate wrappers that requires a focus and attentiveness to rival the crafting of French pâtisserie. I've often noted that homemade tortellini are marvelled at for the technique required, with society willing to pay a premium for an otherwise humble dish made from scratch. Dumplings should command that same respect, with each pleat a testament to the care and concentration poured into them. They're not mean't for a quick bite but rather a moment to savour, to appreciate the laborious journey from kitchen counter to dining table.
This is a dish best enjoyed in the company of friends. It's not just about eating, it's about tradition, connection and the celebration of a craft that's old as time. You could even get your friends involved in shaping the dumplings: it's a shared experience which enriches the soul. I've often held dumpling-making workshops as a means of relaxing people, similar to how a flower-arranging class might make you feel. It's a beautiful experience making these little morsels from scratch.
For the Dumpling Dough
For the Filling
For the Infused Water
To Serve
First, make the infused water. Pour the freshly boiled water into a heatproof bowl and add the ginger, peppercorns, cinnamon sticks and star anise. Leave to cool down and for the aromatics to infuse the water for at least 30 minutes.
Meanwhile, make the dough. Combine the flour and salt in a large mixing bowl. Pour 100ml of cold water into the bowl and very slowly start to mix the flour and water into a dough. When everything is combined, add a further 25ml of cold water and knead to a smooth dough. Once a ball forms and there is no dough clinging to the sides of the bowl or your hands, it's ready. This should take about 20 minutes by hand, but it can also be done in a stand mixer. Cover the bowl with cling film and leave the dough to rest for 30 minutes at room temperature.
While the dumpling dough rests, make the filling. If your pork mince has less than 40% fat, add some lard to increase fat content (a high fat content is the secret to keeping the filling juicy). If your mince has 20% fat, add 1 tablespoon of lard. If your mince has 10% fat, then add 2 tablespoons of lard. Chop the lard into tiny dice and scatter them evenly through the pork mince in a large mixing bowl. Add all the other ingredients for the filling to the mince, then strain the 100ml of infused water into the bowl. The mixture will be very liquidy at this point. Bring everything together with your hands until well combined. Leave the pork mixture to sit for at least 20 minutes in the fridge.
Once the dough has rested, knead it again until it reaches the same smooth texture as before. Dust a work surface with flour. You can now either roll the dough out flat (about the thickness of a two pence piece) and use a circular cutter about the size of your palm to punch out discs of dough into 3 equal pieces, then knead each piece into a cyclinder. Cut small pieces of dough, each weighing 10g, from the edge of the cyclinder while turning it 90 degrees after each cut for the next piece - this ensures circular discs. Using a mini rolling pin or dumpling dowel, roll each dough disc into an even circle, continually rotating the dough as you go, to make an even circle. Dust with plenty of extra flour to keep the dough from sticking to the surfaces. Keep the rolled-out wrappers completely covered with cling film while preparing the rest.
Prepare your dumpling-making station. Dust a clean surface or board with flour, set a bowl of water to the side and have the dumpling wrappers in easy reach.
If you're right-handed, lay a dumpling wrapper in the palm of your left hand (and vice versa if you're left-handed). Place one heaped teaspoon of the filling right in the centre of the dumpling wrapper (being careful not to overfill it or they will burst during cooking), dab a little water on one side to help it stick, then fold and - if you can - pleat the dumplings. There are many different ways to do this. I find the easiest method is to fold the dumpling over and firmly pinch the wrapper in the middle on one side. Now use both hands to create small pleats, working from the centre of the semi circle towards the outer edges to seal the dumpling. Make three pleats on one side and four on the other for a total of seven pleats - and good luck!
This does take a bit of practice, so try simply folding the wrappers over the filling and tightly sealing the dumplings first, then work your way up to seven pleats. Keep the finished dumplings on the dusted surface/board covered with a clean tea towel while you make the rest to ensure they don't dry out.
Bring a deep pot of lightly salted water to the boil over a high heat. Working in batches so as not to overcrowd the pot, drop in the dumplings, then add 50ml of cold water and allow the water to come back up to the boil. Repeat this process three times until the dumplings are floating and cooked through, then remove from the water with a slotted spoon.
When ready to serve, combine the vinegar and chilli oil in a small bowl to make a dipping sauce. Serve the dipping sauce alongside the freshly cooked dumplings, scattered with the chopped coriander.
