Dumplings with Crunch Recipe

Ingredients

• 1 large banana shallot, finely diced
• 2 cloves garlic, crushed
• 5 cm (2 in) knob of ginger, finely grated
• ½ red chilli, finely diced
• ½ carrot, finely diced
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped coriander (cilantro)
• 2 tablespoons light soy sauce
• 1 tablespoon of fish sauce – optional
• about 40 wonton wrappers
• generous glug of rapeseed oil

• 1½ portobello mushrooms, finely diced
• 2¼ oz (60 g) minced (ground) pork
• 2¼ oz (60 g) peeled prawns, finely diced

• 1 tablespoon finely chopped coriander (cilantro)
• ½ spring onion (scallion), thinly sliced
• ¼ red chilli, finely chopped
• 1 teaspoon palm sugar or caster (superfine) sugar
• 3 tablespoons light soy sauce
• 3 tablespoons rice wine vinegar
• 2 teaspoons fish sauce – optional

1. In a bowl, combine the shallot, garlic, ginger, chilli, carrot, herbs, soy sauce and fish sauce (if using) and mix thoroughly. Add your choice of filling, season with salt and pepper and mix thoroughly again.
2. Take a wonton paper and put a teaspoon of the mixture in the centre. Using either your finger or a pastry brush, wet the edges of the wonton paper with warm water, then fold into a triangle to enclose the mixture before sticking the sides down. Press the edges together to seal, ensuring there’s no air trapped inside the dumpling (or they may burst on cooking). Repeat until all the filling has been used up.
3. Pour a good glug of rapeseed oil into your largest frying pan and place over medium heat. When the oil is hot, add the dumplings and cook for 2–3 minutes or until the base of the dumplings is golden and crispy. Add a dash of water, then cover with a lid or foil and steam the dumplings for 2–4 minutes or until they are soft and cooked through – the water should have completely evaporated by this point.
4. For the dipping sauce, combine all the ingredients in a small serving bowl.
5. Serve the dumplings straightaway with the dipping sauce.