The quest for the best dumplings in Melbourne began once I found out my favorite place in Springvale shut down. Whilst Camy Shanghai is good, it all depends on what day you go. Some days it can be great, some days not so great.
And well Bob's Kitchen is pretty good, I am still on the look out for the best dumplings. My friend Elspeth has suggested a place in Box Hill I still have to check out, but on Friday night I had a go at making my own.
I possibly added too much stock when cooking these and they were a bit soupy than the pretty picture in Donna's book, but my goodness they were so tasty! I couldn't believe how good they were. Sure I didn't make the skins myself, but wow, the filling packed a punch. Lovely and gingery and full of flavour. I was a bit greedy and made double the quantity, so I had the rest for Sunday dinner.
Pork Potsticker Dumplings
An adaption from Donna Hay
240g pork mince
1 tablespoon hoisin sauce
2 teaspoons finely grated ginger
2 green onions, finely sliced
a small splash, sesame oil
12 round wonton wrappers
2 teaspoons vegetable oil
1/2 cup (125ml) chicken stock
1 floret of broccoli chopped or 350g of choy sum
soy sauce or black vinegar, to serve
1. Combine the mince, hoisin sauce, ginger and sesame oil and onion.
2. Place spoonfuls of the mixture on each wonton. Brush edges with water, fold in half and press to seal.
3. Heat a non-stick frying pan over medium-high heat. Add oil and dumplings and cook for 2 minutes or until bases are well browned. Add stock and broccoli or choy sum to the pan and cover with a tight-fitting lid. Cook for 6-8 minutes without lifting the lid.
4. To serve, sprinkle vegetables and dumplings with soy or vinegar.