Ingredients

Ingredients For the glassy steamed dumpling filling

• 200g/7oz pork ribs

• 5 tbsp Shaoxing rice wine

• 50g/1¾oz choy sum

• 100g/3½oz pork mince

• 1 tbsp groundnut oil

• 1 tbsp sesame oil

• fine salt

• 2 pinches white pepper

• 4 scallop corals

• pea shoots, for garnish

For the pot sticker dumpling filling

• 5cm/2in piece fresh ginger, peeled and shredded

• 1 spring onion, shredded

• 3 tbsp groundnut oil

• 50g/1¾oz shitake mushrooms, finely chopped

• 50g/1¾oz enoki mushrooms, finely chopped

• 50g/1¾oz oyster mushrooms, finely chopped

• 1-2 tsp light soy sauce

• 1½ tsp shaoxing wine

• ½ tsp salt

• ½ tsp sugar

• 2 pinches white pepper

• 1½ tsp sesame oil

• 50g/1¾oz smoked firm tofu, crumbled

For the pot sticker dumpling dough

• 125g/4½oz dumpling flour

• 5 tbsp boiling water

• potato flour, for dusting

For the glassy dumpling dough

• 125g/4½oz dumpling flour

• 4 tbsp cold water

• potato flour, for dusting

For the hoi sin glaze

• 6 tbsp dark soy sauce

• 2-3 tbsp blackbean paste

• 1-2 tbsp honey

• 2 tsp Shaozing wine vinegar

• 8 tsp garlic powder

• 2 tsp sesame oil

• 1 tbsp hot chilli paste

For the lime and ginger-glazed blackbeans

• 2 tbsp tamari

• 100g/3½oz caster sugar

• 1 lime, juice only

• 150g/5½oz ginger-preserved black beans

For the miso dauphinoise dumplings

• 4 large potatoes, preferably Maris Piper, peeled and sliced thinly

• 8 tbsp white miso paste

• 200ml/7fl oz double cream

• 8 sheets Vietnamese rice paper

For the stock

• 1 leek, roughly chopped

• 1 white onion, peeled and roughly chopped

• 2 sticks celery, roughly chopped

• 2 carrots, peeled and roughly chopped

• 1 bulb fennel, roughly chopped

• 6 cloves garlic

• 1 tbsp black peppercorns

• 8 juniper berries, lightly crushed

• 2 star anise

• 1 tbsp coriander seeds

• 2 bay leaves

• 1 sprig fresh thyme

• 1 sprig fresh parsley

• 4 tbsp dry white wine

• ½ lemon, juice only

For the fritters

• 25g/1oz rice flour

• 75g/3oz cornflour

• 1 tsp baking powder

• cold sparkling water

• salt and freshly ground black pepper

• 50g/1¾oz beansprouts

• 25g/1oz preserved black beans

• 100g/3½oz napa cabbage, finely shredded

• 25g/1oz Chinese black moss

• small bunch coriander, finely chopped

• 1 tbsp Szechuan peppercorns, crushed

• vegetable oil, for deep-frying

Description

The Chinese Have Been Making Dumplings For More Than A Thousand Years. This Dish Is Time-consuming And A Bit Fiddly, But Well Worth The Effort.

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