From a gluten-free egg wrap to pot-sticking parcels of pork, these celebratory dumpling recipes invite good fortune and flavour
Combine all ingredients and mix by hand, or with a stand mixer, until a smooth dough is formed. Leave to rest for 15-20 minutes before rolling out dough into a long tube roughly 3-4cm in diameter. To make one wrapper, slice off a piece of dough 1-2cm wide. The technique here is to spin the dough with one hand while working the rolling pin with the other, rolling outwards to flatten the dough on a floured benchtop.
In a medium frying pan, heat oil until smoking. Sauté the ginger and green chillies for 1-2 minutes until fragrant. Remove from the pan and set aside to cool. In a mixing bowl, combine the pork mince and ginger-chilli mixture. Gradually add the peppercorn-infused water and continue combining until the mixture resembles a smooth paste. Add the remaining ingredients, and stir to combine. Check the seasoning by pan-frying or microwaving a small amount of mixture, and adjust to your taste if required.If you’re using store-bought wrappers, you’ll need a bowl of water on the side. Wet your index finger to seal the edges of the wrappers.
Place wrapper on a floured surface. Place a tablespoon of filling in the centre, then draw up the sides of the wrapper, and pinch to seal. You can get fancy with pleats, if you so desire. Repeat with remaining wrappers and filling.In a large non-stick frying pan, heat 2 tbsp oil over medium-high heat. Arrange 8-10 dumplings in the pan, and fry until the bottoms turn light brown.
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