Tony Tan is one of Australia’s most influential chefs and a leading voice in South-East Asian and Chinese cuisine. In this episode of From the Master, he shows Broadsheet Kitchen’s second resident Matti Fallon how to prepare a recipe from his cookbook, Hong Kong Food City.

The pair make steamed pork and prawn dumplings while discussing the influence of Chinese cuisine on Australia’s food scene, and how the two food cultures merged, resulting in contemporary Chinese takeaway fare. It was Fallon’s nostalgia for this suburban Chinese takeaway that inspired his concept for his residency at Broadsheet Kitchen.

According to Tan, the perfect dumpling comes down to three things – the quality of the ingredients, the correct pinching method and a good amount of “bounce”.

This article is produced by Broadsheet in partnership with Estrella Damm.