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There’s nothing like dumplings. Where else can you find a food so fun, so perfectly bite-sized, and so delicious? I can eat huge quantities of dumplings at a sitting, and, indeed, last night I did exactly that. Using a food processor to make the filling and using pre-made wrappers makes this fairly quick (about half an hour), although still a little fiddly. However, for dumplings this good, who cares?

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Mushroom Dumplings (makes about 40)

2 carrots

175g mushrooms

6 spring onions

2 teaspoons sesame oil

3 teaspoons soy sauce

1 small knob fresh ginger, grated

2 teaspoons corn flour

40 dumpling wrappers/pastry circles

Cut the carrots and mushrooms into small pieces, using a food processor, and finely slice the spring onions. Mix all the other ingredients together in a bowl until fully combined. Take a dumpling wrapper, and place a spoonful of mixture in the centre of it. Wet half the edge, and press together into a dumpling shape. Steam in batches for 5-10 minutes, and serve hot with your favourite dipping sauce.

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