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v2 Spicy Sichuan Style Dumplings by Brendan Pang

Ingredients

35 round dumpling wrappers (gow gee)
Chinese-style chilli oil, to serve
Spring onion, to serve
Toasted white sesame seeds, to serve

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Filling

300g v2mince, beef-style
1 tbsp spring onion, white part only, finely chopped
1 tsp ginger, finely grated
1 tbsp light soy sauce
½ tbsp Shaoxing cooking wine
½ tsp sesame oil
½ teaspoon caster sugar
1 tsp cornflour
Pinch of white pepper

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Black Vinegar Dressing

2 ½ tbsp Chinese black vinegar
2 tbsp light soy sauce
1 tbsp caster sugar
1 tsp sesame oil
1 medium clove garlic, finely grated
1 tbsp spring onion, white part only, minced

Instructions

Step 1

For the dumpling filling, place v2mince beef-style, spring onion, ginger, oyster sauce, light soy sauce, Shaoxing cooking wine, sesame oil, caster sugar, cornflour and white pepper in a medium bowl and mix vigorously in one direction until the mixture binds.

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Step 2

Working with one dumpling wrapper at a time, place a teaspoon of filling in the centre. Brush half of the perimeter of the edge with water. Fold the wet edge over to meet the dry edge to form a semicircle. Pinch along the edge to seal and enclose the filling. Brush one corner of your semi-circle with water and fold inward to overlap with the other corner. Press to seal.

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Step 3

To make the black vinegar dressing, combine all ingredients in a small bowl and stir until the sugar has dissolved. Cover and set aside until required.

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Step 4

Cook dumplings in boiling water until cooked through, about 4 – 6 minutes. Remove from water using a slotted spoon and divide among serving bowls. Serve immediately with a generous amount of black vinegar dressing, and chilli oil. Garnish with spring onion and toasted white sesame seeds.