Lots of cultures make dumplings, in various forms, but no matter where you are, dumplings represent comfort food. Today I’m introducing dumplings from Shanghai and Northern China.

I was first introduced to these dumplings by a Beijing-born friend in my uni days. My first taste were of dumplings we had made with our own hands. They were minced pork with Chinese chive dumplings which we boiled and ate with her family. Dipped in a little black vinegar and chilli sauce, they are juicy and moreish.

I hooked from that day on. Luckily I studied at UTS at the time, and next door in China Town there were a few good dumpling restaurants. Later on, I discovered a whole load of places in Ashfield, which is where I took this photo.

Because my friend doesn’t eat pork we ordered fish dumplings instead. They are pan-fried instead of boiled, and are lighter than the pork versions, but no less delicious.