May 26th, 2025
At The Workshop, we’re big believers that good things happen when people come together – especially when there’s food involved! This month, our humble lunch table had a Cinderella moment as it transformed into a dumpling making station, all thanks to our very own fairy godmother (and epic resident member) Hanjun!
This hands-on session brought our community together in the best way – through shared laughs, new skills, and a whole lot of dumpling folding. In the middle of a busy workday, members stepped away from their screens to gather, connect, and create something delicious. It was a wholesome reminder of what makes The Workshop so special: real moments of community in the middle of the everyday hustle.
And because so many of you asked – yes, we’ve got the recipe! Here’s the one Hanjun generously shared with us:
🥟 Hanjun’s Chicken Dumplings (Makes 60)
Filling Ingredients:
- 500g chicken mince
- A handful of dried shiitake mushrooms (rehydrated in boiling water for 30 mins)
- 2 carrots, chopped or blended
- 2–3 stalks of celery or 250g water chestnut, finely chopped
- Soy sauce (to taste)
- Salt and white pepper (to taste)
- Flavoured oil (see below)
- 60 dumpling wrappers (1 pack – found at most Asian supermarkets like Taiping)
Flavoured Oil:
- 2-3 tablespoons of neutral oil (e.g. canola or vegetable)
- Aromatics: spring onion, ginger, cumin seeds or powder
- Add your oil to a pot and bring to a simmer.
- Add in your aromatics – be generous but don’t overcrowd.
- Let it simmer gently for 5 minutes to infuse.
- Strain out the solids and keep the oil – this adds serious flavour to your filling.
Dumpling filling:
- Mix the chicken mince with your chopped veggies, rehydrated mushrooms, and flavoured oil.
- Season with soy sauce, salt, and white pepper. Stir until the mixture is well combined.
Assembly:
- Place a small spoonful in the centre of a dumpling wrapper (use the less-floured side).
- Wet one edge of the wrapper with water, fold, and press firmly to seal.
Cooking Options:
Boil: Bring salted water to a boil, drop in dumplings (don’t crowd the pot!), stir gently so they don’t stick. Cook for 4–5 mins.
Pan-fry: Crisp them up on one side in hot oil until golden.
Steam-fry: Sear in hot oil, then add ¼ cup water and cover with a lid to steam for 1–2 minutes. [See video here!]
Bonus Tip:
The dumpling filling is super flexible. Got random veggies or leftover roast meat in the fridge? Toss them in!
Sauce:
There’s no exact science here. Mix soy sauce, vinegar (Chinese, rice, or even lemon juice), and chilli oil (we used Lao Gan Ma) until it tastes just right to you. Trust your taste buds.
Big thanks again to Hanjun for sharing her wisdom and warmth – and to everyone who got amongst it! More epic are coming soon, so keep an eye out. 👀
Until then – fold, fry, and feast, friends!
– The Workshop Team
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