Healthy Chinese Fun Gor Dumplings

2 large handfuls kale and spinach, blanched for 10 to 20 seconds and squeezed dry
150g fresh cod, patted dry and roughly chopped
2 tablespoons pine nuts

1 clove garlic, finely chopped
1/2 thumb-size piece of ginger, finely chopped
1 spring onion, finely chopped

Vegetable oil, 1 teaspoon

The Seasoning

Just under 1 tablespoon oyster sauce
Pinch salt
Pinch sugar
Pinch black pepper

The Crystal Dumpling Pastry

150g wheat starch
50g tapioca starch
20g cornflour or potato starch
220ml boiling hot water
1 teaspoon vegetable oil

The Chilli Sauce

1 teaspoon chilli oil, use some of the jammy solids
1 tablespoon tomato paste
1 tablespoon hoisin sauce
1/2 tablespoon light soy sauce
Splash vegetable or chicken stock

PREPARATION

Prepare the filling

1. Blanch kale and spinach in boiling water for 10 to 20 seconds only. Drain and squeeze thoroughly to remove excess moisture. Roughly chop.
2. Finely chop garlic, ginger and spring onion. Everything should be finely chopped so the filling remains smooth.
3. Roughly chop the cod. Do not overwork it, you want a light flaky texture.
4. In a bowl, combine kale, cod, pine nuts, garlic, ginger and spring onion.
5. Add oyster sauce, salt, sugar and black pepper.
6. Massage gently until evenly combined. Avoid over mixing to keep the cod light.

Make the crystal pastry

1. Combine wheat starch, tapioca starch and cornflour in a mixing bowl.
2. Pour in 220ml boiling hot water in one go. Stir quickly with chopsticks or a spoon. The mixture will gelatinise immediately.
3. While still hot, begin kneading carefully until smooth and elastic. This dough must be worked while warm.
4. Add 1 teaspoon vegetable oil and continue kneading until the dough becomes smooth and slightly glossy.
5. Cover and rest for 5 minutes.

Shape the dumplings

1. Roll the dough into a cylinder and cut into even portions.
2. Flatten each piece into a small disc and dust lightly with starch.
3. Using a small rolling pin, roll into thin round wrappers, keeping the centre slightly thicker than the edges.
4. Place a teaspoon of filling into the centre.
5. Sit the wrapper upright and begin pleating by pinching with your index finger and thumb, creating symmetrical folds across the top.
6. Pinch and twist at the end to seal. Trim excess if necessary.

COOKING

Steam

1. Place dumplings on a silicone steamer mat or lightly greased steaming tray, leaving space between each.
2. Steam over a full boil for 6 to 8 minutes until the pastry turns translucent.
3. Remove carefully using lightly oiled tongs.

Make the chilli sauce

1. In a small pan over high heat, combine chilli oil, tomato paste, hoisin sauce and light soy sauce.
2. Add a splash of stock to loosen.
3. Allow to caramelise briefly until glossy and lightly thickened. The sauce should have a gentle dripping consistency.

To serve

1. Spoon chilli sauce onto a serving plate.
2. Arrange the steamed dumplings on top.

Serve immediately while warm and translucent.

School of Wok Tips

• Blanch greens briefly to retain colour and reduce moisture.
• Work crystal dough while hot for elasticity.
• Keep filling relatively dry to prevent splitting.
• Steam at a full boil to ensure even cooking.

FAQs

Why use boiling water in the pastry?
Boiling water gelatinises the starch, helping bind the gluten free dough.

Why did my dumplings turn cloudy instead of clear?
The water may not have been hot enough or the starch ratios were off.

Can I substitute another fish?
Yes. Firm white fish such as pollock or haddock works well.