Most Chinese dumplings can either be deep-fried, pan-fried, steamed or blanched, though there is something incredibly moreish about deep-fried ones with their crunchy exterior and hot, steamy filling. Much like fresh pasta, when made from scratch, dumplings should not be overcooked – whichever way you choose to cook them, the cooking process itself should not take any longer than 5 minutes. The goal is to cook the pastry and filling through, while keeping that ‘al dente’ bite. Served with noodles, these make a great alternative to a Sunday lunch.
Recipe from Chinese Unchopped by Jeremy Pang (Quadrille, £20)
Photography by Martin Poole.