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1 tbsp light soy sauce

½ tbsp chinkiang black vinegar

¼ tsp ginger, peeled and grated on a microplane

Chilli oil, to serve (optional)

1 packet white round dumpling wrappers (30 pcs)

500 g pork mince

2 spring onions, sliced

Small thumb ginger, grated

1 clove garlic, grated

½ bunch garlic chives - chopped salted and squeezed

½ cup wombok, chopped, then salted and squeezed

1½ tsp sugar

½ tsp salt

Pinch white pepper

1 tsp sesame oil

1 tsp chicken stock powder

2 tsp Shaoxing rice wine

Water, as needed

1 tsp cornstarch

180 ml water

2 tbsp (20 g) flour

⅓ cup (80 g) vegetable oil

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1. For the dipping sauce, mix all ingredients to combine.For the dumplings, combine all ingredients (except for the dumpling wrappers) together and mix well, the mixture is ready when the filling is a little tackyPlace a tsp of filling into the centre of the dumpling wrapper, moisten the edges and crimp shut, repeat until the filling has been used up. Set aside in the refrigerator or freeze for a future meal.For the dumpling lace, whisk all ingredients in a bowl, then add to a jar or squeeze bottle.To cook the dumplings, heat a non-stick pan with a tight-fitting lid on medium-high heat, add a thin layer of dumpling lace mixture until the bottom of the pan is evenly coated, arrange in dumplings in a circular pattern on top of the mix, reduce heat to medium and cook with the lid on – check dumplings every 2-3 minutes to see if they are cooking evenly. The entire process should take 6 minutes.Once the water has boiled away and there is a lace left behind, lower the heat and slowly cook until the colour is an even golden brown, turn off heat and carefully drain the oil away, flip onto a serving plate and serve with dipping sauce. Victor Liong creates a Chinese banquet in Please Eat Slowly on SBS Food and SBS On Demand.

For easy dumplings fill method go to

or search for paddle pop stick dumpling filling method