Pak Choi & Kale Dumplings

30–35 round dumpling wrappers

The Filling

250g fatty pork mince
200g pak choi, finely chopped
150g kale, finely chopped
3 garlic cloves, finely chopped
20g fresh ginger, finely chopped
2 spring onions, finely chopped
Small handful fresh coriander, roughly chopped
1½ teaspoons sea salt
1 teaspoon caster sugar
2 teaspoons sesame oil

For the Dipping Sauce

3 tablespoons Chinkiang black rice vinegar
1 tablespoon light soy sauce
1 tablespoon Chiu Chow chilli oil
Small handful fresh coriander, finely chopped

PREPARATION

1. Finely chop the pak choi, kale, garlic, ginger, spring onions and coriander. Place them into a large bowl with the pork mince. 
2. Season generously with the salt, sugar and sesame oil, then mix thoroughly until evenly combined. 
3. Using your cupped hand, repeatedly lift the filling and throw it back into the bowl several times to remove excess air and help bind the mixture together.
4.  Mix the dipping sauce ingredients together in a small serving bowl.

COOKING

1. Lay a dumpling wrapper in the palm of your hand.
2. Place a generous spoonful of filling into the centre.
3. Moisten the edge of the wrapper lightly with water.
4. Fold the wrapper into a half-moon shape and press firmly to seal.
5. For the "fat cat" fold, gently pull the sealed dumpling into a curved shape and overlap the two pointed ends, pressing them together to secure.
6. Repeat until all the filling has been used.
7. Bring a large saucepan of water to a rolling boil.
8. Add the dumplings and return the water to a gentle boil.
9. Reduce the heat to a medium simmer and cook for 3–4 minutes, or until the dumplings float to the surface.
10. Once floating, cook for a further 30–60 seconds.
11. Drain and serve immediately with the dipping sauce.

School of Wok Tips

• Use fatty pork mince rather than lean mince—the fat helps bind the vegetables together and keeps the filling juicy.
• Avoid adding soy sauce to the filling, as the vegetables already contain plenty of moisture. Sesame oil provides all the seasoning needed alongside the salt and sugar.
• Throwing the filling back into the bowl is a traditional technique that removes trapped air and improves the texture.
• Freeze uncooked dumplings on a tray, then transfer them to a freezer bag. Cook straight from frozen, adding an extra 1–2 minutes to the cooking time.

FAQs

Can I make these vegetarian?
Yes. Replace the pork mince with finely chopped mushrooms, firm tofu or a plant-based mince. The filling should still be mixed thoroughly to help it bind together.

Why is there so much vegetable in the filling?
Northern Chinese dumplings often feature vegetables as the star ingredient, with only a small amount of meat used to bind the filling and add richness.

How do I know when the dumplings are cooked?
They'll float to the surface after about 3–4 minutes. Let them cook for another 30–60 seconds once floating to ensure the filling is fully cooked.