Oh dumplings! Who doesn’t love a good dumpling? We have included a recipe at the end for making your own wrappers if you like to set the difficulty to hardcore mode. Noemie and I both enjoy the simple life, so we buy our dumpling wrappers. There is no shame here, no shame!
- 3 cloves garlic finely chopped
- 1-inch piece of ginger finely chopped
- 2 spring onions finely chopped
- 1 stalk of celery, finely chopped
- 1 chilli finely chopped
- 1 big carrot, grated
- 4 mushrooms finely chopped
- 1 block of tofu
- 1/2 Chinese cabbage shredded
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar or malt vinegar
- 1 pack of dumpling wrappers
- In a large frying pan, heat some oil and add the first 7 ingredients (from garlic to mushrooms) and cook for a few minutes.
- Crumble your tofu into the panand cook for 5 minutes.
- Add your carrots, cabbage and a pinch of salt to the pan and cook between 5 to 10 minutes, until the cabbage has softened.
- Add soy sauce and vinegar. Stir thoroughly.
- Leave aside to cool.
- Once your filling is cool, set your wrappers out. Prepare a bowl of cold water to seal the dumplings.
- Put about a ½ TB of the filling in the middle of your wrapper, wet the edge with your finger (only on the top half of the circle, this helps form a seal). Press the edges and voila!
8. Heat a frying pan with a splash of oil, fill your pan with as many dumplings as you can fit without letting them touch.
- When you can see that one side is golden, add 100ml of water and cover pan with a lid. Leave to simmer, without disturbing until the water has evaporated.
- Repeat until all dumplings are done. Enjoy :)
-Dumplings can be frozen before they have been cooked!
- 2 Tbsp soy sauce
- 1 Tbsp rice or malt vinegar
- 1 tbsp tomato puree or passata
- 1 Tbsp sweet chilli oil
- 1 Tbsp sriracha sauce
Dumpling wrapper dough
- 2 1/2 cups plain flour
- 1 tsp salt
- 2/3 cup hot water
- cornflour for dusting
1) Mix the plain flour and salt together. slowly add the water while stirring. Knead by hand for about 5 minutes, cover and refrigerate for 30 minutes.
2) Divide the dough in 2 pieces. Dust your bench with corn starch and roll out into 2mm thick disc.
3)Cut out circles using a cookie cutter or glass or cup. Roll the trim into a ball, roll out and repeat.
Gluten free option
Rice paper wraps! It’s a little bit fiddly, but worth the faff if the gluten doesn’t agree with you. Dip the rice paper into a bowl of cold water for about 5 seconds, place on bench, double layered. Add filling and roll into cigar shapes rather than the traditional dumpling fan. Fry in a pan with hot oil on all sides, no need to add the water to steam with these bad boys.
On the Menu
- Mushroom Pate w/ pickled cucumber, crunchy crudites, and sesame roasted radish
- Koreshe – Persian Celery stew w/ smokey portobello mushrooms
- South African peanut stew w/ kale, celery, carrot and sweet corn
- Kombu seasoned celery (https://www.epicurious.com/recipes/food/views/kombu-celery)
- Miso candied radish on potato mash w/ wasabi roasted kale chips
- Cucumber rounds w/ home-made tofu feta, beetroot kraut, pea puree and caramelized onion