Matti Fallon, current resident of Broadsheet Kitchen, holds a specific culinary memory in his heart: a long-running Chinese restaurant in Frankston called Ling Wah.
“It’s the quintessential classic Chinese joint,” says Fallon, who used to go there regularly as a child. “It’s got the big arches made out of gold and the red dragons. There are lazy Susans on white tablecloths. The maitre d’, who’s the dad of the family and owner, greets you. And “they do a really good dumpling”.
The memory of that dumpling is behind his pork and chive dumpling on the menu at Broadsheet Kitchen – a dish he’s specifically fashioned to pair with ice-cold Estrella Damm. “Dumplings go with beer,” he says. “They just do.”
Incorporating styles from different parts of China, Fallon’s wonton-style steamy morsels are made with Berkshire pork mince mix folded inside pale yellow-ish wrappers, topped with crispy chilli and black vinegar.
The inspiration for his dish came via Hong Kong dumpling chef Tony Tan. “He’s quite the character,” says Fallon. Tan “likes to leave chunks of things, like bamboo shoots and shiitake mushrooms, for texture,” he says. And he’s “always using good quality ingredients”.
Preparing the Broadsheet Kitchen’s dumplings is a democratic process says Fallon. Each chef “jumps on during service” when they have a spare minute to take turns “pinching and folding”. The next step is steaming. A tip for home chefs: Fallon suggests placing a small, lightly greased plate at the bottom of your steamer so the dumplings don’t stick. Or, if you’re using a bamboo steamer, some baking paper with a few holes punched in. Lastly, definitely keep the dumplings a fair distance from each other, Fallon says. They will expand and potentially stick together if cooked too close.
Here’s how to make Broadsheet Kitchen’s pork and chive dumplings at home.
Broadsheet Kitchen’s Pork and Chive Dumplings
Makes 20 dumplings.
1kg ground pork
2 spring onion stems, white and green parts, finely diced
1 small knob ginger, finely diced
3 cloves garlic, finely diced
2 roughly diced shallots
Half bunch of chives, finely diced
200g shiitake, roughly diced
100g water chestnut, finely diced
30ml black vinegar
60ml soy sauce
10ml sesame oil
30ml rice wine
2 egg whites
Salt and pepper to season
20 premade dumpling wrappers (purchase from local Chinese grocer)
Combine all the ingredients in a bowl and mix by hand. Work in a circle motion for 5 minutes to get the mixture combined and lose. Season to taste.
Refrigerate for 1 hour.
Remove from fridge and add 1tsp of mixture per dumpling wrapper.
Wet one edge of the dumpling wrapper with your index finger.
Fold in dry side to the wet side and seal, making sure to get all the air out as you seal together.
Pinch and fold the dumplings from end to end to create a beautiful shape along the edges.
Put on baking paper in a steamer and steam for 5 minutes.
Serve with chilli and black vinegar.
This article is produced by Broadsheet in partnership with Estrella Damm.