Crispy Shiitake & Chive Dumplings

1 pack dumpling pastry, fresh preferred
Vegetable oil, for deep frying

3 cloves garlic, finely chopped
1/2 thumb-size piece of ginger, finely chopped
2 spring onions, finely sliced

Small handful Chinese chives, finely chopped
2 leaves Chinese leaf, finely chopped
6 dried shiitake mushrooms, soaked in hot water overnight and finely chopped
Small handful dried vermicelli, soaked and finely chopped

1 teaspoon cornflour
Salt and white pepper

The Seasoning

1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar

For the dipping sauce
Light soy sauce
Black rice vinegar
Fresh ginger, cut into fine matchsticks

PREPARATION

1. Finely chop garlic, ginger and spring onions. Place into a large mixing bowl.
2. Finely chop Chinese chives, Chinese leaf and rehydrated shiitake mushrooms. Add to the bowl.
3. Finely chop soaked vermicelli and add to the mixture to give bulk and absorb moisture.
4. Add cornflour to help the vegetables bind and absorb seasoning.
5. Add light soy sauce, sesame oil, sugar and a pinch of salt and white pepper. Mix thoroughly until evenly combined. The filling should look vibrant and well coated but not wet.

To assemble:

1. Place a teaspoon of filling into the centre of each dumpling wrapper.
2. Lightly brush the edges with water and fold using your preferred method, ensuring the dumplings are tightly sealed.

COOKING

1. Heat vegetable oil in a wok to 180°C. Test with a wooden chopstick. If bubbles form immediately around it, the oil is ready.
2. Carefully lower the dumplings into the oil in small batches.
3. Fry for 2 to 3 minutes until golden brown and crisp. The dumplings will float when cooked.
4. Remove and drain on kitchen paper.

To serve:

1. Mix light soy sauce and black rice vinegar with fresh ginger matchsticks for a simple dipping sauce.
2. Serve dumplings hot and crisp.

School of Wok Tips

• Chop everything finely to prevent the filling from piercing the pastry.
• Dried shiitake mushrooms absorb seasoning better than fresh mushrooms.
• Do not overcrowd the oil when frying.
• Make sure dumplings are sealed tightly to prevent splitting.

FAQs

Can I steam these instead of deep frying?
Yes. Steam for 6 to 8 minutes, though the texture will be softer.

Why use vermicelli in the filling?
It adds bulk and absorbs moisture, helping bind the vegetables together.

Can I freeze these dumplings?
Yes. Freeze on a tray first, then transfer to a freezer bag. Fry from frozen, adding an extra minute to the cooking time.