Andrew McConnell's Sichuan pork dumplings

Step 1

Place pork mince and 1 tsp salt flakes in a stand mixer fitted with the paddle attachment. Beat on medium speed for 10 minutes or until mince becomes sticky. Add wombok, garlic chives, garlic, ginger, tamari, fish sauce, rice wine, sugar and white pepper, and beat to combine. Cover and chill for 1 hour to marinate.

Step 2

For the spiced vinegar, place the star anise, coriander seeds, cinnamon and cloves in a frypan over medium heat and toast, tossing, for 1 minute or until fragrant. Add 1 cup (250ml) water, then bring to the boil and cook for 5-6 minutes or until reduced by half. Set aside to cool.

Step 3

When cool, strain the mixture into a bowl and discard the spices. Add the remaining ingredients and stir to combine. Set aside.

Step 4

To make dumplings, working with 1 dumpling at a time, place 1 tsp filling in the centre of wrapper with a square edge facing you. Dip your finger in water and lightly wet the edge furthest from you, then fold wrapper in half away from you to make a rectangle shape, pressing around the filling to seal. Now, holding the dumpling upright with the long seam pointing upwards, fold the 2 bottom corners underneath the filling, bringing them together. Wet one of the corners, then overlap them, pressing tightly to seal (it should form a small bowl). Set aside on a baking tray lined with baking paper. Repeat to make 40 wontons.

Step 5

Bring a pan of water to the boil over high heat. In batches, cook dumplings for 4 minutes or until they float and are cooked through. Remove with a slotted spoon and place into prepared vinegar. Serve with extra garlic chives.