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Food Shot World Tour | EP4: Chinese Baijiu Shot x Crispy Pork Dumplings & Black Vinegar Sauce

Byamazingfoodstv


Welcome to EP4 of “Food Shots World Tour,” and happy Lunar New Year! Today, we are ‘travelling to China.’

I’ll be recreating iconic dishes from around the globe and pairing them with a drink inspired by the country.

Comment the country and dish you want to see next, I might make yours in the next episode.

Serves: 4
Prep Time: 25 minutes
Cook Time: 12 minutes

FULL RECIPE POSTED IN THE COMMENTS!

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*Ingredients*

Baijiu:

– 60–80ml light-aroma baijiu (e.g. Fenjiu), divided into 4 small pours

Fun Fact: Baijiu is China’s national spirit, a grain-based distilled liquor most commonly made from sorghum. It is categorised by aroma styles, including light-aroma (Qingxiang), strong-aroma (Nongxiang) and sauce-aroma (Jiangxiang), each with distinct flavour profiles.

For this dish, a light-aroma baijiu, such as Fenjiu, is ideal. It’s cleaner, and the floral character complements the dumpling’s richness without overpowering the palate.

Dumpling Filling:

– 150g pork mince (20% fat ideal)
– 2 tbsp finely chopped Chinese chives
– 1 tbsp light soy sauce
– 1 tsp sesame oil
– 1 tsp finely grated ginger
– ¼ tsp sugar
– 1 tbsp water
– Pinch white pepper

Dumpling Wrappers:

– 12 round dumpling wrappers (shop-bought or homemade)
– Small bowl of water (for sealing)
– For Cooking
– 1 tbsp neutral oil
– 70-80ml water

Black Vinegar Dumpling Sauce:

– 2 tbsp Chinkiang black vinegar
– 1 tbsp light soy sauce
– ½ tsp sugar
– Few drops sesame oil
– ½ tsp Chinese crunchy chilli (optional)
– Finely sliced spring onion (optional)

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Bringing back the tiny format with Food Shots: Perfectly matched tiny drinks and small bites for moments that matter.

Drink responsibly – tiny doesn’t mean unlimited.

#foodshots #foodforfoodies #foodlover #lunarnewyear #dumplings

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2 Comments

  2. Recipe

    1. Make the Filling
    – In a bowl, combine pork mince, chopped chives, soy sauce, sesame oil, ginger, sugar, water and white pepper.
    – Mix vigorously in one direction for 1–2 minutes until slightly sticky and cohesive.

    2. Fill the dumplings
    – Place one wrapper in your palm. – Spoon about 1 tsp of filling into the centre.
    – Dip your finger in water and lightly moisten the edge of the wrapper.
    – Fold in half and pinch to seal, creating small pleats along the edge if desired.
    – Repeat with remaining wrappers.

    3. Prepare the dipping sauce
    – In a small bowl, combine black vinegar, soy sauce and sugar. Stir until dissolved.
    – Add sesame oil and mix gently.
    – Spoon into dipping dishes and finish with crunchy chilli and spring onion if using.

    4. Pan-Fry the Dumplings
    – Heat a non-stick pan over medium heat and add oil.
    – Place dumplings flat-side down and cook for 2–3 minutes until golden and crisp.

    5. Steam to Finish
    – Add water (about 5mm up the dumplings), cover immediately and steam for 4–5 minutes until cooked through.
    – Remove lid and cook uncovered for 1–2 minutes to re-crisp the bases.

    6. Pour the Baijiu:
    – Divide baijiu into small glasses (15–20ml per serving).
    – Serve lightly chilled.

    7. Assemble and Serve
    – Serve 3 dumplings per portion with black vinegar sauce alongside.
    – Dip lightly, take a bite, then follow with a small sip of baijiu.

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