Veg "Pork" and Coriander Dumplings recipe

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Makes about 30 dumplings

Ingredients

3 Vegideli mini pork-style sausages
1 finely chopped spring onion (shallots)
Coriander leaves
1 small chilli
Lemongrass
Ginger
Garlic
pinch sugar
pinch salt
lime juice to taste
1 pkt egg free wonton wrappers

Method

Filling

  1. Make a spice paste using equal amounts of lemongrass, chilli, and garlic. I use about a teaspoon of each, and use my mortar and pestle. 
  2. Add the chilli, a little at a time until it is hot enough for you. 
  3. Add finely chopped coriander leaves (a handful will do), pinch sugar, and salt and lime juice to taste (about 2 tsp). Alternatively you could buy a ready made Thai paste mix if you don't have the time to make your own (such as red or green curry paste by West Country).
  4. Using a food processor pulse sausages to a coarse mince. 
  5. Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired. 
  6. Set aside to cool. 

Making the dumplings

When preparing your dumplings have a workstation set up - a bowl of water for dipping your fingers into, your wrappers stacked ready to go, a board for your folded dumplings, and one to work on, a teaspoon, and your filling/s. (If you are doing multiple fillings, do one flavour at a time, and do a different fold for each one so you can easily differentiate them).
    1. Place a scant teaspoon of filling in the centre of the wrapper
    2. Using your finger, moisten all around the edge lightly
    3. Fold over into a triangle
    4. Press from the filling outwards to remove air pockets and stick together. You can stop here and use this as your first shape, or keep going as follows.
    5. Hold the triangle point downwards and using your thumb, gently press the base pushing to spread out the dumpling
    6. Turn over and moisten a corner
    7. Bring the other corner round to pinch them together, making a ravioli. This shape is really good for sitting up in a spoon!
    8. To cook, bring a pan of salted water to the boil, and slip them in (without overcrowding) for approx. two minutes or until pastry is translucent. Remove with a slotted spoon.

    Serving suggestion: serve with your choice of dipping sauce, or just plain soy sauce.

    Recipe provided by Kate Allan