Blitz 1 combined (packed) cup fresh mint and parsley leaves, 3 cloves chopped garlic, 1 tsp kecap manis or soy, the zest and juice 1 lemon and a pour of olive oil to a coarse mix. Mix through 500g lamb mince and a little salt andpepper. Chill to marinate 1 hour, then make up dumplings, as below. Makes approximately 40. Get the recipe
Eggplant, mushroom and fish dumplings
Finely chop 1 small onion, 2 spring onions and the stems from 1 bunch of coriander. Heat 1 Tbsp each of olive and sesame oil in a large pan, add onion mix, 3 cloves garlic crushed with 1 tsp salt and a knob of finely grated ginger. Fry gently until soft. Add ½ large eggplant and 170g mushrooms, all cut into small even dice, and cook until everything is tender. Add the juice of 1 lemon, 2 Tbsp Shaoxing cooking wine, 1 Tbsp each of Chinkiang vinegar (or rice wine vinegar) and Sriracha sauce, and 1 tsp soy sauce. Cook to incorporate liquid. Season with pepper and lemon zest. Cool, then add 200g diced fish and a small handful of chopped coriander and mix together. Make up dumplings as described below. Makes approximately 40. Get the recipe
Finely chop 1 stalk celery and leaves, ½ large onion and ½ red and yellow capsicum. Fry in a good pour of olive oil with 1 tsp each of paprika and turmeric (or 1 Tbsp freshly grated) until everything is soft. Add 1-2 Tbsp jerk paste (I use Walkerswood Jamaican Jerk Seasoning) and the juice of a small grapefruit or lemon. Cook to incorporate. Remove from heat and cool. Add a small handful of chopped chives and thyme. Mix through 400g turkey or chicken mince. Chill, then make up dumplings according to instructions below. Makes approximately 40. Get the recipe
Pork and prawn dumplings
Mix together 200g chopped raw prawns, 400g pork mince, 1 Tbsp finely grated ginger, 1 finely chopped spring onion, a small handful of chopped chives, 1 tsp each of soy sauce, fish sauce and sesame oil and a little salt and pepper. Chill for 1 hour for flavours to meld, then make up dumplings as below. Makes approximately 40. Get the recipe
Brush dumpling wrappers with a thin egg wash (whisk 1 egg with an equal measure of water). Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm.
Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
