Renowned for his work at Sydney favourites like Mr Wong, Lotus, El Loco and Ms. G’s, Merivale’s Dan Hong enjoys a reputation like very few culinary masterminds in Australia. Here, the acclaimed chef supplies us with one of his childhood recipes.
The local Chinese dish formally known as Shephard’s purse dumplings has been passed down through multiple generations. This recipe takes a trip down Hong’s memory lane to when he would get dumplings with his mum, Angie Hong, whom much of his inspiration descends from.
This dumpling recipe serves 6 people and you can make these dumplings up to 3 hours ahead of time. Any left over marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles. They also can be frozen, noting to boil them for double the amount of time.
