Dumplings are probably one of the most versatile food things out there. It seems like you can find dumplings (in some shape or form) in most cuisines around the world. Thus, the list of variations is endless: sweet, savoury, different kinds of dough, fried, steamed, and, and, and. In fact, the Wikipedia article about dumplings looks like a worthy challenge: Try all the dumplings. Maybe (probably?) someone’s done that already.
Dumplings in Hong Kong
In 2012 I spent 6 months living and studying in Hong Kong. It was an amazing time and I have so many fond memories of this crazy wonderful city to look back to. There were lots of exchange students from all over the world. One night, a couple of locals took us to Mr Wong‘s in Mong Kok. It was an all-you-can-eat and all-you-can-drink place in a small alley. It looked a bit dodgy and as a tourist I would have probably walked past without noticing. However, it was absolutely fantastic! The food was good, the drinks were plenty and Mr Wong is a bit of a legends among exchange students ;)
I found a video on YouTube that captured the atmosphere of the place:
[Funnily enough this was posted only a few weeks after I left Hong Kong ;)]
Anyway – back to the food! You may be wondering I’m going on about a small restaurant in Hong Kong? The reason is that it was Mr Wong who served me the jiaozi that inspired me to try this dumpling recipe!
I’ve had dumplings before, usually either steamed or (deep) fried. However, the consistency of these dumplings was so much nicer! After a few attempts at home I came up with the perfect solution: steaming and frying the little dough bags!
A good dumpling tastes fresh so it’s always best to make the dough from scratch and to use fresh ingredients. Also, I went for a vegetarian filling of spring onion, green paprika, soy bean sprouts and pak choi. If you’re looking for filling inspiration just have a quick search for “jiaozi filling” and you’ll find lots of tasty suggestions.