I would like to thank the lovely Eliz for teaching me how to make these wonderful dumplings! With a pastry made from just flour and water and a filling flavoured with ginger and soy sauce and whatever vegetables or perhaps tofu that you have lying around, they are so cheap, quick and easy to make, yet so impressive and yummy! The fresh ginger adds so much to these little dumplings and I would recommend getting some frozen cubes from the supermarket as they are so handy for adding to curries, making spontaneous gingersnap biscuits or making lovely dumplings!
For the pastry:
170g plain flour
150ml boiled water
For the filling:
2 carrots, grated
3 spring onions, chopped
¼ red/white cabbage, chopped
2+ cloves garlic, finely chopped
1 tbsp soy sauce
3 cubes of frozen ginger/3 –inch piece fresh ginger, finely chopped or grated (adjust to taste)
- To make the pastry add the water to the flour and mix in with a fork until it just comes together. Tip the dough out onto a floured surface and knead for a few minutes until smooth. Place in a bowl and cover with a tea towel and set aside whilst you make the filling.
- Cook the carrots, spring onions, garlic and cabbage with the soy sauce and ginger in a saucepan over a medium heat for a few minutes until just softened. Season with pepper (the soy sauce is already quite salty).
- Roll out the pastry on a floured surface until it is nice and thin (be careful to make sure it doesn’t stick to your work surface). Take a teaspoonful of the filling, and starting in a corner, lay a round blob on the pastry and fold the corner over. Then seal the dough over the filling by pressing around it in a semi-circle. Trim around the semi-circle shape and press down again to ensure it is sealed. Set aside on a floured surface and repeat. You can cut out individual circles but I found it easier just working from the rolled sheet of dough and trimming the dumplings. Or you can have your own fun shaping the dumplings however you like, as long as the filling is enclosed in the pastry you can try anything! Soon you will have around 20-25 little dumplings sitting around you on their flour beds.
- At this stage you can freeze them or set them aside to cook later, or you can cook them now by either boiling them, frying them, or if you have a steamer, steaming them. I boiled mine for 4 or 5 minutes in a pan of boiling water and then drained them in a sieve. (I also fried a couple for a few minutes on each side after boiling). Serve immediately with rice or noodles, or just on their own they are yummy! Thank you Eliz!