Making your own dumplings might seem like a daunting affair – especially when you’re not too sure where to begin. Here are three different types of dumplings at three varying skill levels to suit any tastebud and any chef. Fried, baked or steamed, satisfy your dumpling cravings right at home.
Peel and roughly chop the ginger then combine all of the ingredients for the filling in a Compact Food Processor with the blade. Pulse to a rough paste.
Grab a dumpling wrapper and hold it in your hand. Place 1 tsp of the prawn paste into the middle of a wrapper and use your finger to dab the edges with a little water. Fold the wrapper over so two sides meet, press the edges together and crimp with a fork to seal the mixture in.
Put a frying pan (that you have a lid for) over a high heat and pour in the groundnut oil. Place the dumplings into the pan and fry on one side until well browned and crisp. Pour in 75ml of water and cover with the lid to steam until cooked through and the water has evaporated (about 4-5 minutes).
Serve the hot potstickers with the sweet chilli sauce.
For the dip, pour the soy sauce, sake and the sesame oil into a small saucepan. Squeeze in the juice from the lime and put the pan over a high heat. Bring to a boil and let it bubble away for 5 minutes until slightly reduced, then cool.
Trim the mushrooms and roughly dice them into small pieces. Peel and finely mince the garlic, ginger and spring onion in the Mini Chopper food processor. Place a frying pan over a high heat and pour in the other 1 tbsp of groundnut oil. Add the mushrooms and fry without moving for a few minutes. Toss and fry again for a few more minutes. Add the garlic, ginger and spring onions to the pan, wipe out the Mini Chopper, and cook until everything has softened. Stir through the cornflour then pour in the soy sauce and the mirin.
Pour 1 tbsp of the groundnut oil into a small saucepan and put it over a medium heat. Add the peanuts and fry and baste in the oil until golden brown all over. Drain, cool and transfer to a Mini Chopper food processor and blitz. Tip half of the peanut crumb into the mushroom mix and keep the rest for later. Stir the mushrooms, then remove from the heat and leave to cool slightly.
Preheat the oven to 200°C.
Take a quarter of the mushroom mix and transfer to the Mini Chopper food processor. Blitz to a paste then tip into a mixing bowl and stir through the rest of the un-blitzed mushrooms. Hold a dumpling wrapper in your hand and place 2 tsp of mushrooms in the middle. Wrap the sides up around the filling, leaving it open at the top.
Place them onto a baking tray and bake for 5 minutes, or until the wrapper is golden brown and crisp.
Serve with the rest of the peanut crumb and the dipping sauce.
Tip the flour into the bowl of a stand mixer and add the eggs and salt. Use the dough hook to bring everything together, slowly adding the water. When the mixture begins to come together into a dough cover the bowl and rest for 10 minutes. Then knead the dough for 10 minutes until very smooth then cover and rest for another 30 minutes.
Put the vegetable oil in a small saucepan and place it over a medium heat. Bring up to 190ºC.
Meanwhile place the chilli flakes, star anise and bay leaves into a heat-proof mixing bowl. Very carefully pour the hot oil over the spices (it will bubble vigorously). Add the sesame oil once it’s cooled slightly, stir and leave to cool completely. This can be stored in a jar in the fridge for weeks until required.
For the filling, finely shred the cabbage through a thin slicing disc into a Compact Food Processor, then peel and finely grate the ginger in too. Combine all of the ingredients in the food processor with a blade. Pulse to a rough paste.
Cut the rested dough in half. Dust a pasta roller with cornflour and roll out as thin as possible. Cut into 10cm squares (off cuts can be put back through the machine).
Place 1 tsp of the mix into the centre of each wrapper, brush the edges of the wrappers with water and pinch together all corners at the top to make moneybags. Set aside and repeat for all them all. They can be individually frozen on a tray and combined into a food bag once frozen.
Fill ⅓ of a large saucepan or wok with water. Put it over a high heat and bring to the boil. Sit a steamer basket over the water (you could also use a sieve over a deep saucepan). Place a square of greaseproof paper into the steamer and add the dumplings. Put the lid on the steamer and cook for 6-8 minutes, or 10 minutes if from frozen.
Serve the hot steamed dumplings with the chilli oil.