Chefs Try Each Other's Dumplings

I trust Linda’s tastebuds. You can tell she knows her shit.

Ryan’s Japanese Inspired Gyoza 1/4 Chinese cabbage, finely chopped 1 tbsp Maldon salt 500g pork mince 1 bunch garlic chives, chopped 2 tsp garlic paste 2 tsp ginger paste 1 tsp Knorr chicken powder 1 tsp sesame oil 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sake 100g pork lard A pinch, white pepper 1 pack gow gee (30 dumpling wrappers) Vegetable oil (for frying) For the skirt 1 tbsp cornflour 1 tsp plain flour ½ cup water The best dumpling dipping sauce 1 tsp soy sauce 1 tsp black vinegar 1 tsp Lao Gan Ma Chilli Oil STEP 1. Add cabbage to a large mixing bowl, cover with Maldon Salt, then massage with your hands for a few minutes. Set aside for 20-30 minutes to allow the moisture to escape the cabbage. STEP 2. Drain the cabbage then return to the mixing bowl. Add pork mince, garlic chives, garlic paste, ginger paste, Knorr chicken powder, sesame oil, soy sauce, oyster sauce, sake, pork lard, and white pepper. Using your hands, combine the mixture, or you can use a spoon if you prefer. STEP 3. Lay down a gow gee wrapper on your surface, then add a small spoonful of pork mince in the centre. Dip your finger in water to wet one half of the dumpling wrapper, then carefully fold in half and pleat the top seam using your thumb to pinch the dough closed. Once you’ve secured the filling in the dumpling, run your fingers along the seam, pressing it closed to ensure it sticks. Repeat until all dumplings have been filled. STEP 4. Place vegetable oil in a pan on medium heat, then pan fry the gyoza on their flat side, forming them in a neat circle as you add them to the pan. Once the bottom of the gyoza turn lightly golden and crisp, make a slurry with water, corn flour and flour, then add to the pan so that the base is just covered. It will start to bubble, at which point you can turn the pan down to low. Place a lid on top and allow the dumplings to steam for 7 minutes. STEP 5. Remove the lid off the pan, and you should see the dumplings have formed a crispy skirt on the base. Allow the moisture to fully evaporate from the pan, then when you can see the dumplings are nice and dark brown (careful not to burn) flip them onto a plate upside down, so the skirt faces up. STEP 6. Combine soy sauce, black vinegar and chilli oil in a small ramekin and serve with your dumplings. STEP 7. Enjoy! Note: Use your leftover pork filling in stir fry noodles, fried rice, tacos, or if you get more gow gee wrappers, you can make more dumplings.

To Linda, you may have not won MasterChef Australia but at least you are a real-life MasterChef who have won a lot of people's hearts especially in BuzzFeed Australia and you deserve the victory for getting a perfect score with your perfect chef skill. Congratulations!

As an Asian, I’m very proud of Ryan (the white guy) for his appreciation of Asian food and culture! Well done! 🧡🧡🧡

The fact that the chef talking about her dumpling memories with her grandma actually got such a high score made me almost tear up, I was so happy for her 🥲

I feel like the restaurant owner underrated Ryan's dumpling

Chef Tries is my favorite OZ series. They're respectful, brings various idea to the episode, and brings the real joy of cooking 💕

Linda's dumpling - HOLY CRAP - that looks AMAZING !!! I'm dying to try it from just looking at his video. She took dumplings to a new level. I'd give her 10/10 - fully deserved perfect score. Hat's off to you, MasterChef!

RECIPE - Cheeseburger dumplings with a homemade burger sauce 350g beef mince 1/4 C bbq sauce 1 tbsp garlic powder 1 tbsp onion powder 1 tsp smoked paprika 1 egg 1/4 C bread crumbs 1/2 C cheese, grated Iceberg lettuce 1 pack dumpling wrappers salt and pepper Burger sauce: 1/2 C mayonnaise 2 tbsp tomato sauce 1 tsp mustard 1 tbsp diced pickles 1 tbsp diced onion Method 1. In a large bowl, combine the beef mince, bbq sauce, garlic powder, onion powder, smoked paprika, egg, grated cheese and bread crumbs. 2. In a separate small bowl, add everything for the burger sauce and mix well to combine. 3. Finely shred the iceberg lettuce and set aside. 4. Take 1 dumpling wrapper and place 1 tsp of the beef mixture in the middle. Dip your finger in some water and go around the outside of the wrapper to seal it in half. Make some pleats on either side and press firmly to seal. 5. To cook the dumplings, place a large frypan on medium heat with a drizzle of oil. Place the dumplings in the pan and cook for 2 minutes or until golden on the bottom. Add some water to the pan until it reaches a quarter of the way up the dumplings. Cover with a lid and allow to steam for 5 mins. Remove the lid, cook for a further 1 minute and remove from the pan. 6. To serve, place a spoonful of the burger sauce on the plate, followed by the dumplings and the finely shredded lettuce on top.

I’m not surprised Linda won because I tried her slow roasted salmon fish from the Christmas roast video and it was a Hit! Made it for Ramadan to eat and it’s so delicious. Thank you Linda for sharing your culture with us, I love all the other cultures but yours so far was easy to follow! I’m going to try your dumplings 🥟 and just use chicken as a substitute for the pork.

Are Australian chefs just next level? All of these dumplings looked great, then there was the mind-blowing ones at the end. Crazy.

I love how supportive, loving and respectful they were to each other’s it was super sweet to watch

I love that Linda just made this magnificent dumpling and still is so humble that she doesn't believe it

Ryan is such a happy little dumpling - hes always smiling!

My toxic trait is thinking I could recreate these amazing dumplings after watching the highly edited minute recipes

Liv reviewing Vincent's dumpling: "I've got nothing to fault with these." Also Liv: "I'm giving these a 9/10" Perfect, but also, not perfect.

Sakoo Yat Sai is a Lao/Thai dish. Sakoo is tapioca, and Yat Sai means stuffed. However, we usually eat them with small bird-eyed chilies, cilantro and lettuce, with no sauce here in Thailand. I really like how Linda adds a light fish sauce dip, I can see how it would actually improve the dish – usually Sakoo Yat Sai version without pork does not have a lot of umami and adding fish sauce dip would enhance the flavor. Bravo Linda!

Linda is so humble, she made an awesome dumpling.. Ryan is too funny, but man he made something so cool too

Rayan is genuinely soo humble and honest

Linda’s dish is actually a Thai dish Sakoo Yat Sai or สาคูยัดไส้ in Thai. They are my favorite!! I was not sure that she said until I saw the ingredients. They were supposed to be smaller, but they look great and I am sure they are not easy to make. In Thailand, they are steamed on a thin piece of cloth over a boiling water which again not easy to replicate. Thank you for cooking Thai food and introducing Thai food to a boarder audience!