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Course: Staple
Chef: Xia Peng
Featuring: Meat Fish


(for 4-6 people)

For the dumpling wrappers:
- 700g dumpling flour
- 350-400g water

For the filling:
- 500g garlic chives
- 500g minced pork
- 4 eggs
- 20g small dried shrimp
- 1 tsp 13-flavour spice mix
- 2 tbsp light soy sauce
- 30g sesame oil
- 50g minced leek
- 10g minced ginger
- Oil, as required
- Salt, to taste


For the dumpling wrappers

1.Mix the dumpling flour and water until they form a smooth, glossy dough. Wrap in cling wrap and set aside to rest for 30 minutes.
2.Cut the dough into quarters and then roll each one into a long strip. Cut off pieces of dough and then roll each
into a circle.
For the filling
1.Heat some oil in a wok and fry the dried shrimp until they change colour, then remove and set aside.
2.Beat the eggs with 4 tbsp of water. Scramble the eggs in a wok until just cooked and then set aside.
3.Wash and finely chop the chives.
4.In a large bowl, combine the pork mince, chives, eggs, dried shrimp, light soy sauce, spice mix, sesame oil, leeks, ginger, salt, and a little oil until you have a smooth mixture.
5.Fill and seal the dumplings6.To cook the dumplings, bring a large pot of water to the boil. Add the dumplings and cover. When the water comes back to the boil, add a cup of water. Repeat this process two more times until the dumplings are cooked.
Transfer the noodles to a serving bowl and top with the beef and beef soup. Scatter with scallions before serving.



Grape: 90% Sangiovese, 10% Malvasia Nera, Colorino, Merlot Ageing: 12 months in oak barrels A well ...

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