Located in Montpelier Bristol, Wangs is a vibrant and modern eatery that celebrates the bold and authentic flavours of Chinese cuisine. A true hidden gem in the city’s bustling food scene, Wangs has quickly gained a loyal following for its expertly crafted dishes and innovative twists on traditional recipes. Known for its dedication to fresh ingredients and precise techniques, Wangs offers a dining experience that’s as exciting as it is comforting – a reflection of Bristol’s dynamic and diverse culinary culture.
Head Chef Emily joins us in our showroom kitchen to share her recipe for pork mince and Chinese leaf dumplings with a soy sauce and crispy chilli oil dipping sauce. These handmade dumplings feature a savoury, aromatic filling wrapped in delicate dough, pan-fried to golden perfection. Paired with a fiery dipping sauce, this recipe is a true celebration of texture and flavour. Perfect as an appetiser or a centrepiece for sharing.
Serves 4
Prep time: 20 mins
Cook time: 15 mins
INGREDIENTS:
PREPARE THE VEGETABLES:
MAKE THE FILLING:
These kinds of dumplings are often called guō tiē” (锅贴), which translates in English to “pot sticker”. This name directly describes the cooking method of the dumpling, where it is pan-fried until it sticks to the pan, creating a crispy bottom.
FOLD THE DUMPLINGS:
COOKING THE DUMPLINGS:
MAKE THE SAUCE:
SERVE & ENJOY!
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Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.