These tasty dumplings are filled with mushrooms and aromatics and can be steamed – or turn them into potstickers by pan-frying the bottom. The delicious homemade chilli sambal keeps for weeks in the fridge.
1 packet of round dumpling wrappers
20g fresh ginger, peeled and finely chopped
1 shallot, finely chopped
1 tbsp peanut or rapeseed oil
170g chestnut mushrooms, finely chopped
80g Napa cabbage, finely chopped
Light soy sauce, 1-2 tsp to taste
1½ tsp rice wine or dry sherry
¼ tsp sea salt
Pinch of white pepper and sugar
1½ tsp sesame oil
For the chilli sambal
2-5 large red chillies (tops removed)
1 bulb of garlic (peeled cloves)
Salt and sugar to taste
1. For the dumpling filling, gently fry the ginger and shallot in a little oil until translucent.
2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.
3. To make the chilli sambal, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.
4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little cornish pasty). Repeat to make about 15-20 dumplings.
5. To cook the dumplings, heat the peanut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.
6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.
Wontons? Gyoza? Pierogi? What are your favourite dumplings?