I’ve had some good feedback for my dumpling recipe and I’m glad to hear so many people have been inspired to make it for themselves. In particular an office competition for the best dumplings. The result ranged from 60 plus dumplings following the recipe to just 2 whole dumplings (very high standards) including ones the size of cornish pasties. The general feedback is making the skin and filling it seems to be the most difficult part.
So here is a simple solution to avoid the pesky dough, and it’s more healthy for you! I still love the classic dumpling but this one comes pretty close and it’s much quicker!
For the ‘dough’:
2 aubergine (Serves 4 people)
200 ml vegetable oil
4 tbsp cornflour
4 tbsp water
For the filling:
See the various recipes in the dumplings page;
For the sauce:
2 crushed garlic
2 spring onions, finely chopped
3 parts balsamic vinegar
3 parts rice wine vinegar
1 part all purpose Kikkoman gf soy sauce (or light soy sauce)
1 part water
1 tbsp sesame oil
1 tbsp white sugar
1 chilli finely chopped (optional for extra kick)
1 chopping board
1 sharp knife
1 flat based frying pan
- First chop both ends of the aubergine, then cut 5 mm from the end vertically down but don’t cut through. Leave about 5mm at the end. Then move 5 mm horizontally back and down again this time all the way. This creates a pocket to hold the filling.
- Fill the aubergine pocket with filling, then press together making sure the filling doesn’t spill out.
- Heat the pan on high heat with a thin, 5 mm deep, layer of vegetable oil.
- Dunk the aubergine dumpling in the cornflour mix.
- Place batches into the pan and fry each side for 3 minutes or until browned and thoroughly cooked.
- Move the cooked aubergine dumplings onto a plate with kitchen towel to drain the excess oil.
- In the meantime make the sauce, by finely slicing the chilli, spring onion and garlic mix together with the sugar, soy sauce, vinegar, water and sesame oil.
- Plate the aubergine dumplings and pour the sauce on top.
- Serve and enjoy!