We love dumplings in our family! A fun family activity to make these together on the weekend – simply delicious!
Serves
6
Ingredients
Dumpling wrappers
- 2 1/2 cups flour
- 150ml hot water
- 1 tsp salt
- Cornflour for dusting
Filling
- 2 tbsp sesame oil
- 1 carrot
- 1 red onion
- 1 tbsp minced ginger
- 3 cloves minced garlic
- 10 mushrooms (200g)
- 1/2 leek
- 1/4 cabbage (200g)
- 2 tbsp tamari
- 1 tbsp rice vinegar
- Salt and pepper
Dipping sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 3 tbsp soy sauce
- 1/4 tsp sesame oil
- 1/2 sriracha
Sesame seeds and spring onions go beautifully on the top!
Method
Mix all wrapper ingredients together and knead for 5 minutes. Leave to rest for 30 minutes in the fridge then roll out on a cornflour dusted surface. Roll out until very thin and then cut into circles.
Dice all ingredients finely.
First add onion, carrot and mushrooms to a pan for 2-3 minutes, next cabbage and leek for an additional 5 minutes. It’s best to add a little salt and water to help the cooking process. Finally add garlic, ginger and sauces for another 2-3 minutes. Turn off heat and allow to cool.
Mix all dipping sauce ingredients together and set aside.
Place a teaspoon of the cooked filing into each wrapper, brush edges with water and fold together.
Heat oil in a pan and fry dumplings for 2-3 minutes until golden brown. Add in 60ml water and steam for 7 minutes until water has evaporated.
Serve dumplings on a plate sprinkled with spring onions and sesame seeds and dipping sauce on the side! Delicious.
Note
Serve with fried rice and asian greens.
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Sparkling Eats 
looks delicious!