Pork and shiitake dumplings in chilli oil

Pork and shiitake dumplings.
Pork and shiitake dumplings. Photo: Marina Oliphant

Black-rice vinegar and chilli oil are sold at Asian food stores (Lee Kum Kee's Chiu Chow chilli oil is very good). Round wonton wrappers are often called gow gee wrappers.


3 shiitake mushrooms

250g minced pork

2 spring onions, one finely chopped and one julienned

1 tbsp finely grated ginger

½ a beaten egg

4 tbsp soy sauce

½ tsp sesame oil

sea salt and pepper

16 round wonton wrappers

1 tbsp chilli oil

1 garlic clove, finely grated

1 tbsp black-rice vinegar

1 mild chilli, deseeded and julienned


Soak mushrooms in hot water for 30 minutes. Drain, discard stalks and finely dice.

Combine pork, mushrooms, chopped green onion, ginger, egg, one tablespoon of the soy sauce, sesame oil, salt and papper in a bowl and mix and mulch well with your hands until smooth.

Have a large pot of simmering water ready.

Lay four wonton wrappers on a clean cloth.

Place a teaspoon filling in the centre of each wrapper and brush edges with a finger dipped in cold water.

Bring three sides of each wrapper up to meet the centre, then press together to seal the edges to form a tricorne.

Press again at the ends of each point and in the centre.

Continue until you make 16 dumplings.

To make dressing, whisk chilli oil, garlic, remaining soy sauce, black-rice vinegar and sugar in a small bowl.

Cook dumplings four at a time for two to three minutes in simmering water until they float to the surface.

Drain and arrange three or four on each warm place. Spoon the chilli oil generously on top, scatter with julienned chilli and green onions and serve.