Quick Dumplings

Recipe by: Darina Allen

My children are addicted to dumplings in all their forms, and this is the quickest way I know to make them. Using a food processor speeds things up. You can make either gyozas or wontons, and boiling them is much quicker than frying or deep-frying.

Quick Dumplings

PREP TIME

10

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 150g chicken breast (about 1 breast)

  • 50g mushrooms (white, chestnut/cremini or shiitake)

  • 1 spring onion (scallion), roughly chopped

  • 1 heaped tsp cornflour (cornstarch),

  • plus extra for dusting if you are

  • frying theĀ dumplings

  • 1 tsp sesame oil

  • Ā½ tsp garlic powder

  • 1 tsp dark soy sauce

  • Ā¼ tsp fine sea salt

  • good pinch of ground white pepper

  • 16-20 gyoza or wonton wrappers

  • 1 tbsp vegetable oil (optional, if frying)

  • dipping sauce of your choice

Method

  1. To serve (optional)

  2. Put all the ingredients except the wrappers, vegetable oil and dipping sauce, in a food processor and blend for about 1 minute until a rough paste forms.

  3. To make theĀ dumplings

  4. Spoon about a teaspoon of filling into the middle of each wrapper, then dab water around the edge.

  5. Fold the wrapper around the filling in whatever shape you would like (just make sure the filling is sealed well).

  6. I gather all the edges and pinch them together in the middle to make an easy wonton.

  7. To fry gyozas,

  8. Dust the bottom of each one with cornflour.

  9. Heat 1 tablespoon of oil in a frying pan over a medium heat and fry theĀ dumplingsĀ on one side for 2-3 minutes until lightly golden on the bottom.

  10. Add 100 ml water, cover and steam-cook for 8-10 minutes until the water evaporates and the gyozas are cooked through.

  11. To boil gyozas or wontons

  12. Half-fill a saucepan with water and bring to the boil. Drop in the gyozas or wontons and boil for 3-5 minutes until cooked through.

  13. To deep-fry wontons

  14. Pour vegetable oil into a small, heavy-duty saucepan over a high heat to a depth of 5 cm.

  15. Test if the oil is ready by lowering the handle of a wooden spoon into it. If bubbles fizz around the handle, you are ready to deep-fry.

  16. Carefully lower 5-6 wontons into the pan at a time.

  17. Once they float to the top and are golden, they are ready. Take the wontons out of the pan and drain on some paper towels.

  18. Eat theĀ dumplingsĀ as they are or with a dipping sauce of your choice, such as soy sauce, black vinegar or chilli crisp oil.

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