Dumplings and bao

Dumplings and bao

By
Andrew McConnell
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781743791325
Photographer
Earl Carter

I’ve never met anyone who doesn’t love dumplings. They seem to appeal to every demographic and are incredibly satisfying to eat — the combination of flavour, texture and convenience, plus the social aspect of sharing dumplings hit all the right pleasure buttons.

Dumplings are among the most popular items on the menu at Supernormal and we have two dedicated dumpling chefs who make up to 2000 of them per day. When I lived in Hong Kong I ate them almost every day and learned how to make them from some of the guys I worked with there. Since then I’ve made them at home very regularly but I’ve never made dumplings or used steamed bread in any of my other restaurants prior to Supernormal.

There’s a method and a technique to dumplings and to bao that you can’t mess with too much but at the same time you can explore new ideas for fillings. Our potsticker dumpling is traditional Shanghainese but our prawn and chicken dumplings and the pig’s head bao are recipes that have evolved over time in the Supernormal kitchen.

I really like the social aspect of making dumplings at home with children or with friends but people are often intimidated by the idea of making dumplings because they’ve never done it before. So when I have people around for dinner I’ll make a dumpling mix beforehand and keep it in the refrigerator. If my friends ask if they can give me a hand with anything, I pull it out and give them a lesson on how to make the dumplings and let them do the rest. Most people are surprised by how quickly they pick it up and love doing it, though I do also have some friends who have now stopped asking me if they can help with anything when they come over for dinner.

Recipes in this Chapter

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