DUMPLINGS!!! Give me all the dumplings, always! If somebody wants to do a causal dinner, I’m always like “should we get dumplings?” because I want them always and will take any excuse to go out for them. That said I also love making my ow and these are all kinds of perfect. A delicate filling, delicious spicy broth and greens – this is a health food blog after all.
I always eat my dumplings with a big serving of greens as I just feel like they go hand in hand. This broth is next level delicious to slurp and means you don’t need a dumpling sauce. You could just steam the dumplings and have them with a little black vinegar and chilli oil though. Still excellent.
The filling is delicious, just enough chicken and cabbage to hold the prawns together and all my favourite seasonings thrown in. My love of dumplings is well documented on this blog, this is my second meat recipe (pork potstickers came first) and my 4th overall (there’s a couple of vegetarian options too!). Dumplings are the way to my heart.
I have cooked these multiple times (poor me) because I had a Cook Expert on loan from Magimix the first time I made them and did everything in that. I had to then make them again to make sure you could still make the dumplings without them. And you totally can. The Cook Expert just makes everything a little easier because you can use the food processor to help make the filling then the metal bowl and steaming basket to quickly make a flavoursome broth while steaming the dumplings. It;s the only piece of equipment you would need to make these. You don’t even need a stove top.
However, if you do have a stove top, pot, sharp knives and a little more time then you can totally make them without the cook expert and I have included those directions as well. So when you look at the recipe remember that it looks longer than it is due to the double instructions and try not to freak out.
You could serve these as a starter for 10 people too!
Serves 4 (or up to 10 as a starter)
Ingredients
200g chicken mince
300g prawns, shelled (including tails) and deveined
2.5 cups wombok cabbage finely shredded and then roughly chopped
1/2 cup finely chopped spring onion
1 Tbs finely chopped coriander root
1/3 cup roughly chopped coriander leaves
1 Tbs finely grated ginger
1 clove of garlic, crushed
1 Tbs shaoxing rice wine
1 Tbs soy sauce
¼ tsp sesame oil
1-2 tsp chilli oil
40 wonton wrappers, square
Chilli broth
1 litre chicken stock or bone broth, salt reduced
2 tsps chilli oil
1 inch piece of ginger, shaved or julieened
1 tsp – 1 Tbs soy sauce (optional)
Greens
1 bunch broccolini
200g green beans, trimmed
2 spring onions cut into quarters
To serve: extra coriander leaves, spring onion and chilli oil
Directions without a Cook Expert
Prepare all vegetables as per above instructions and place in a large bowl. Roughly chop the prawns into 1 cm pieces. Add to the bowl of prepped ingredients along with the rice wine, soy, sesame oil, chilli oil and chicken mince. Stir well to combine.
Lay out your wonton wrappers on a chopping board. Work in batches of 10-15. Place a heaped teaspoon of dumpling mix in the centre of each wrapper. Wet edges, fold in half to form a triangle then take the two outer points of the triangle and press them together firmly underneath the centre point. Fold the centre point over to seal. You can just make triangles and firmly press edges together. Set aside on parchment paper. Repeat until you have used all the dumpling mix.
Fill a medium-large pot, that will fit your steaming basket snuggly over top, with the broth ingredients. Bring to a boil and then turn down to a simmer. Use a steaming basket or tray to steam the vegetables for 3 minutes. Set aside.
Place wontons in a single layer in your steaming baskets. Place baskets over the broth and fot with a lid. Steam the dumplings for 10 minutes. If using bamboo baskets with multi levels you may want to swap over half way through. Repeat until you have cooked as many dumplings as you need and then freeze the rest, uncooked, in a single layer. Feel free to use them all!
Check broth flavor and adjust seasoning using soy as required.
To serve I like to have the vegetables in the bottom of each bowl, and top with the dumplings. Pour the broth over the dumplings. You should still have some uncovered dumplings sticking out on top.
Have extra chilli oil, coriander and spring onion over the top/on the side.
Cook Expert Directions
Use the food processor and fit the slicer attachment, Use this to finely slice cabbage. Place spring onion, coriander root, ginger, garlic, and coriander leaves in the large food processor and pulse a few times until finely chopped. Add cabbage and process for 5-10 seconds. Add prawns and process for 10 seconds, add chicken mince, rice wine, soy sauce, sesame oil and chilli oil and process for another 10 seconds or until well combined. You want there to be chunks of prawn meat still.
Lay out your wonton wrappers on a chopping board. Work in batches of 10-15. Place a heaped teaspoon of dumpling mix in the centre of each wrapper. Wet edges, fold in half to form a triangle then take the two outer points of the triangle and press them together firmly underneath the centre point. Fold the centre point over to seal. You can just make triangles and firmly press edges together. Set aside on parchment paper. Repeat until you have used all the dumpling mix.
Use the large metal bowl of your cook expert this time this time and fill it with the chilli broth ingredients. Set the steaming tray over the top and use the steam program. Set it for 20 minutes and press auto.
After 5 minutes add the greens to the steaming basket. Steam for 3-5 minutes until just tender. Remove and place in a bowl to keep warm. Lay dumplings in a single layer in the steaming basket, you can use the second tray insert and do a second level of dumplings. Do not crowd them, you don’t want them to touch. Steam the dumplings for 10 minutes. Remove and pile into a bowl.
You should be able to do 20-30 in a batch. You can either freeze the remainder if less of you are eating or reset the steam function for a further 10 minutes and do the rest.
Check broth flavor and adjust seasoning using soy as required.
To serve I like to have the vegetables in the bottom of each bowl, and top with the dumplings. Pour the broth over the dumplings. You should still have some uncovered dumplings sticking out on top.
Have extra chilli oil, coriander and spring onion over the top/on the side.
HH. x
