The Australian celebrity chef talks about cooking food with a lot of heart and generosity

You went "on a life-changing trip to China in 1999". You mentioned that Shanghai was where you had the "juiciest pork and crab dumplings" and "pot-stickers from a roadside stall were the freshest" you had ever eaten. What is necessary to ensure such quality?
You have to have a lot of heart and a lot of love for it and the freshest possible ingredients.

The Tibetan version of the Jiaozi is the momo, a very popular dish in Northeast India. What makes the dumpling so popular?
Small, bite-sized, delicious, easy to eat, inexpensive, hot, heart warming, comforting.

You mention your mother often in your shows. Any dumpling secrets that were handed down?
My mom is a great cook in our family. She taught my two brothers and I how to cook Chinese food from the age of five. She taught us everything about food from market to table. I mean she not only taught us the technicalities of cooking, stir frying, scoring squid, cleaning bok choy, all of that, she also taught us how to shop for it, bargain for it.