Mushroom Dumplings

Once you make your own dumplings, you’ll never visit the freezer aisle again. Homemade dumplings are so easy and a perfect way to use up left-overs!

Dumpling Wrappers: Don’t be disheartened if you don’t find these in a supermarket chain store near you (from my own experience you won’t) but you will find them in the chilled section of your local Asian supermarket or grocer. These dumpling wrappers are fresh but last for ages sealed in an air-tight container in your fridge (be sure you do, otherwise they will dry out). They come in square and round wrappers and in different sizes. Wrappers approximately 9cm in diameter work a treat.

Filling: I happened to have mushroom and spinach in my fridge, so that became the base of this vegetarian filling mix – but you can adapt or create virtually ANY savoury filling you wish. I’ve made Prawn & Persimmon dumplings before, a hint of sweetness with the fruit and seafood are a great combination too.

Folding: There are lots of different ways to fold dumplings, but it’s important to get the filling technique sorted first. DON’T be tempted to overfill. Start with a teaspoon of filling and adjust up or down, depending on your folding technique. You need to seal the dumpling so the filling doesn’t spill out, so be flexible.

When it comes to folding, an easy and successful way is to:

• cup a dumpling wrapper in your palm
• dip a finger in a bowl of water and run it around the outside perimeter the wrapper
• fill with a teaspoon of filling in the centre
• draw 2 sides together like a half moon then crimp (pinch-gather-pinch-gather) until sealed
• or draw 3 sides together like a money bag, then pinch together at the top until sealed

To steam or not to steam? Ideally you’ll lay your hands on a bamboo steamer (check out your local Hospice store or charity shop) but failing that, these dumplings are perfectly cooked in a fry-pan. As you’ll see in the instructions, a quick fry first to brown, then part-fill the pan with water and cover with a breadboard to steam. Once the water has evaporated, your dumplings are ready.

How many? Depending on the amount of mix you make, you can make oodles! If you are not able to eat them all in one sitting, consider freezing them ‘ready to cook’.

Mushroom Dumplings

Prep time: 30 minutes
Cook time: 15 minutes

Ingredients

• 2 Tbsp + 2 Tbsp olive oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp minced chilli
• 250 mushrooms, finely diced
• 1/2 tsp salt
• 2 cups shredded spinach
• 1/4 cup caramelised onion
• packet of 9cm round dumpling wrappers
• water, to seal
• 1/2 cup water, to steam

Method

1. In a fry pan over a medium heat, add oil, garlic, ginger, chill and mushrooms. Chase around the pan with a wooden spoon for several minutes.
2. Add salt, spinach and caramelised onion and stir for several more minutes, until the greens have wilted. Remove from heat.
3. Place a single dumpling wrapper in the palm of your hand, then dip a spare finger in a bowl of water and wet the edges of the wrapper. Dollop a teaspoon of mushroom mix in the centre, bring the sides of the dumpling wrapper together at the top to form a half moon, then crimp the edges (pinch-gather-pinch-gather) until the dumpling has been sealed.
4. Continue with the remaining dumplings.
5. In a large fry pan with 2 Tbsp of oil, fry the dumplings for approximately 5 minutes, turning them regularly until they have slightly browned. Add water to the pan and cover with a lid or breadboard. Simmer until all the water has evaporated (approx 15-20 minutes) checking every now and then that they haven’t simmered dry.
6. Enjoy with your favourite dipping sauces.