Veg "Pork" and Coriander Dumplings recipe
Makes about 30 dumplings
3 Vegideli mini pork-style sausages
1 finely chopped spring onion (shallots)
1 small chilli
lime juice to taste
1 pkt egg free wonton wrappers
- 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.
- Add the chilli, a little at a time until it is hot enough for you.
- 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).
- Using a food processor pulse sausages to a coarse mince.
- Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired.
- Set aside to cool.
Making the dumplingsWhen 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).
- Place a scant teaspoon of filling in the centre of the wrapper
- Using your finger, moisten all around the edge lightly
- Fold over into a triangle
- 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.
- Hold the triangle point downwards and using your thumb, gently press the base pushing to spread out the dumpling
- Turn over and moisten a corner
- Bring the other corner round to pinch them together, making a ravioli. This shape is really good for sitting up in a spoon!
- 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