Chinese Dumplings

Serves 6 - 8

1kg minced pork
1 knob ginger, finely grated
1 bulb chef's garlic, finely grated (or about  4 cloves of normal garlic)
6-7 dried shitake, soaked in hot water for 15 minutes
5 - 6 stalks spring onions, chopped
2 large bak choy (Shanghai ones with the large bulb at the bottom stem), finely chopped
3 tablespoons oyster sauce
4 tablespoons water, or chicken stock
3 teaspoons sesame oil
3 tablespoons soy sauce
splash of tsao tsing wine
1 tablespoon sugar
1/2 teaspoon ground white pepper
3 tablespoons fried shallot oil
1 tablespoon cornflour
1 packet of Shanghai round dumpling skins (white)
Oil for frying
Extra soy, sesame oil and sugar for the shitake

1. Finely chop the bak choy and fry with some vegetable oil until the stems are slightly soft.

2. Drain the soaking water from the shitake, and discard the stems. Finely chop the mushrooms and add a splash of soy, a few drops of sesame oil and 1/2 teaspoon of sugar. Steam for about 15-20 minutes.

3. Leave both bak choy and shitake to cool.

4. Mix all ingredients together in a mixing bowl (except for the dumpling skins!) and use a pair of chopsticks to stir in one direction for about one minute. Cover with cling film and leave in fridge to marinade for an hour or two.

5. Put one tablespoon of filling in the centre of the skin and smear a bit of water around the outside. Pleat the two sides. The dumpling should turn out with 3 sides, with the pleats sticking up. Or, just shape it however you like! It's not horribly important!

6. In a large skillet, heat some oil (1-2 tablespoons) and add them to the skillet on high heat. Wait till they are brown and flip to the next side to brown. Flip on the third side and add some water to the pan, enough to just cover the bottom.

7. Put a lid on it to steam until all the water evaporates.

8. Serve with a mix of chinese black vinegar, some soy and finely shredded ginger as a dipping sauce.

* I didn't get a chance to take a photo of these but I will do it when I make them again.