Cityscape’s Kayte Johnston tries her hand at dumpling mastery with a day at Pot Sticker Dumpling Bar.
I’m very good at eating dumplings; I generously immerse them in chilli oil and savour their delicious favours with each bite. So when I’m offered the opportunity to join the team at Pot Sticker Dumpling Bar at The Colombo, I’m thinkin’ ‘hello mothership’.
The day starts early (and suitably caffeinated), hitting the Chinese markets and liaising with Peter Timbs Meats for free-range meat and Peter Rabbit’s Patch for fresh vegetables for the fillings (about 13 kilos of coriander and 10 kilos of garlic chives are used each week!), then it’s time to pull on the crisp white PSD top and cap and rock this gig.
Dumplings, I’m told, can be filled with just about anything. However, they have to be made with love. Tracy and Angela kindly show me the ropes: each dumpling case is...