I call a lot of things my 'favourite food' but there is something so perfect about a neatly formed parcel of meat (with sometimes a little vege) embedded with flavour, wrapped in dough and able to be captured in one concise mouthful. Unlike the Italian ravioli, the Chinese dumpling is versatile in the different ways it can be cooked. Boiled, steamed or pan-fried, it gives a myriad of sensual possibilities: from the flavour combinations, different seal-and-crimping methods (creating thinner and thicker parts within the join) to the texture which comes from the cooking technique. (The Japanese gyoza is based on the pan-fried dumpling which, also known as 'pot-stickers', gain a chewy crust at their base while their tops are steamed - soft, with bite).
Making and/or eating dumplings (or jiao zi, 餃子) is a long-loved tradition of mine for celebrating Chinese New Year. Especially after moving out of home, I feel like I have to make a batch to share with friends every year, as if it was out of superstition. Usually I stick to traditional Chinese flavours like minced pork with mushroom, garlic, chives, spring onion, soy sauce, sesame oil and some oyster sauce; or sometimes I'll add coriander, chilli, finely grated carrot and/or change the meat to minced lamb for a more Nepalese/Western Chinese flavour profile. On the odd occasion, I've experimented with outright Western flavours like chicken, cranberry and brie (not bad), with the thought that you can pretty much package any great combination of flavours into a dumpling skin.
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Making and/or eating dumplings (or jiao zi, 餃子) is a long-loved tradition of mine for celebrating Chinese New Year. Especially after moving out of home, I feel like I have to make a batch to share with friends every year, as if it was out of superstition. Usually I stick to traditional Chinese flavours like minced pork with mushroom, garlic, chives, spring onion, soy sauce, sesame oil and some oyster sauce; or sometimes I'll add coriander, chilli, finely grated carrot and/or change the meat to minced lamb for a more Nepalese/Western Chinese flavour profile. On the odd occasion, I've experimented with outright Western flavours like chicken, cranberry and brie (not bad), with the thought that you can pretty much package any great combination of flavours into a dumpling skin.