Dumplings with Slaw

Dumplings:

Dumplings are so fun to make, especially if you have friends coming over you can get everyone involved. Dumpling wrappers are usually found in the fridge section of supermarkets, by the dips, tofu and salamis. If you can’t find them at the supermarket try your local Asian supermarket.

Ingredients

Small packet of pork mince

2 cloves of garlic, crushed and chopped finely

3cm ginger, chopped finely

1tsp sesame oil

2tsp soy sauce

Bunch of chives (chopped small with scissors)

1 packet of dumpling wrappers

Soy sauce to serve

Slaw:

1/4 purple cabbage, thinly sliced

1 carrot, thinly sliced / grated

2 bok choy, sliced into thin strips

Sesame seeds

Slaw Dressing:

1 red chilli 1 finely chopped (remove seeds if you don’t want the heat)

lemon juice of 1

2 teaspoons fish sauce or soy sauce

1½ teaspoons brown sugar

1-1½ tablespoons extra-virgin olive oil

Method

Mix dumpling ingredients in a bowl
Lay dumpling wrappers out on a lightly floured bench. Have a small bowl of water and use your finger to wet the outside of the dumpling wrapper.
Get a little bowl of water ready for wetting the edges of the pastry.
With your fingers, dampen around the edges of a dumpling wrapper. Place a large teaspoon of filling in the middle. Bring the edges together, pressing them firmly. Place on a tray lined with baking paper, leaving a space between each so they don’t stick together. Continue until the mixture has gone. If not cooking immediately, cover and refrigerate.
Make the slaw by chopping vegetables and adding to a large bowl. Mix dressing ingredients in a jar.
When you’re ready to cook the dumplings, boil a large pot of water with a steamer pot on top. Line the steamer pot with baking paper so the dumplings don’t stick. Add the dumplings and cook for ~4 minutes or until the dumpling is starting to get translucent. Eat steamed or complete the next step for crispy dumplings.
Heat oil in a large frying pan. Add half the dumplings (or whatever fits comfortably), frying for a few minutes until golden.
Serve dumplings with soy sauce to dip and the slaw on the side.

P.S. extra dumplings can be stored in the freezer for an easy, quick meal another night.