Beginner’s dumplings (Zhong dumplings)

Instructions

1. For the dumpling filling, place the ginger and peppercorns in a saucepan with 185 ml (¾ cup) water. Bring to the boil, then remove from the heat and allow to infuse for around 10 minutes. You'll be surprised how much of the ginger and bitter pepper flavour infuses in such a short time. Strain and discard the solids.
2. Meanwhile, for the sweet aromatic soy sauce, place all the ingredients in a saucepan along with 185 ml (¾ cup) of water and bring to a simmer. Simmer for about 15 minutes or until aromatic and reduced, then remove from the heat and allow to cool. Strain to remove the solids. This soy sauce can be kept in a jar or bottle at room temperature indefinitely.
3. In a bowl or medium saucepan (my preference), combine the pork mince, egg, Shaoxing wine and salt. Stir in one direction until well combined, then add the infused ginger - pepper water a little at a time, continuing to stir until the mixture is a wet and floppy paste. Refrigerate for 30 minutes before filling the dumplings.
4. To fill the dumplings, wet the edge of a dumpling wrapper and place around 1 tsp of the filling in the centre. Fold into a half moon and seal the edge well. You can freeze these dumplings raw at this stage if you aren't cooking them fresh.
5. To cook, place the dumplings in simmering water and keep at a low simmer. When the dumplings float to the surface, cook for a further 1 minute and then remove.
6. To serve, drain the dumplings, pour over a generous amount of the aromatic soy sauce and chilli oil, then serve with minced garlic and a few sesame seeds.