Homemade Chinese Dumplings

Instructions

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   Step 1: Prepare the Filling. Place the pork or chicken mince in a large bowl. Add the chopped chives, Chinese rice wine, salt and pepper. Mix thoroughly until everything is evenly combined.

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   Step 2: Prepare the Wrappers. Open the packets of dumpling wrappers and keep them covered with a clean, slightly damp tea towel or muslin cloth while you work. This is important because dumpling wrappers can dry out quickly when exposed to air.

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   Step 3: Fill the Dumplings. Take one wrapper and place approximately 1 teaspoon of filling in the centre. Dip your finger into a small bowl of water and lightly moisten the inside edge of the wrapper. Fold the wrapper in half over the filling and press the edges firmly together to seal.

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   An easy alternative: Seal the wrapper into a half-moon shape and gently press a fork around the edge to create a decorative finish.

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   Step 4: Repeat. Continue until you've used all the filling, making approximately 60 dumplings. As you work, keep both the unused wrappers and finished dumplings covered with a slightly damp cloth so they don't dry out.

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   Option 1: Steamed Dumplings. Bring water to a simmer in a pot fitted with a steamer. Arrange the dumplings in the steamer in a single layer, leaving a little space between each one. Cover and steam for approximately 10 minutes, or until the filling is completely cooked through. Cook in batches if necessary.

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   Option 2: Pan-Fried Potstickers. Heat a small amount of oil in a frying pan over medium heat. Arrange the dumplings in the pan and fry for about 30 seconds, or until the bottoms begin to turn golden.

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   Carefully add a small splash of water and immediately cover with a lid. Reduce the heat and allow the dumplings to steam for 3–5 minutes, or until the filling is thoroughly cooked. Remove the lid and allow any remaining water to evaporate. Cook for another minute if needed to restore that beautiful crispy base.