Dumplings are my ultimate treat. Not only do I cherish and eagerly devour every mouthful, but I love the methodical process they require to make. The time and attention that goes into bringing this dish together is worth every second. Once you’ve made these once, they will, I promise become engrained into your kitchen repertoire. Make a batch and freeze for a super simple and extra swift mid-week meal. Having both a gas and induction hob with Miele SmartLine is the best of both worlds and perfect for this recipe. I’m able to char the aubergine directly over the flame and then within seconds bring a saucepan of water to the boil ready to cook my dumplings. Though truly indulgent to have both, it’s something I appreciate always and gives me so many options when cooking.
- Makes around 15-20 dumplings
- Preparation time – 20-30 minutes
- Marinating time – 30 minutes
- Cooking time – 10 minutes
Dumpling Ingredients
- 1 large aubergine or 2 small – charred, steamed and peeled
- 1 heaped tsp minced ginger
- 1 large clove of garlic, minced
- 1 spring onion, finely sliced
- Several sprigs including stems of coriander – finely chopped
- Good glug of sesame oil
- Generous sprinkle of white pepper
- Glug of soy sauce
- 1 pack of round dumpling papers
Dipping Sauce Ingredients
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp black rice vinegar
- ½ inch ginger – minced
- ¼ chilli – finely sliced
Method
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Begin by charring your aubergine. Place the aubergine directly over the gas flame and allow to heavily char. Using tongs carefully turn the aubergine once the skin begins to blister and blacken. Once the whole aubergine is charred place it in a bowl, cover and allow to steam for 20 minutes. The aubergine should be soft the whole way through. Peel the skin once cool then mash the flesh to a pulp.
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Next prepare all the other dumpling ingredients listed, thoroughly combine then add in the aubergine. Allow to marinate for half an hour.
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Once marinated spoon a teaspoon of the mixture in the centre of the dumpling paper, wet the edge all the way round with water then fold in half to make a semi circle. Press the centre together firmly then stick the edges together for a half moon shaped dumpling. These are probably the simplest to make. Experiment with other dumpling shapes. Fold one side so it’s pleated then stick to the other half of the wrapper for a great textured finish. Alternatively, make a semi circle then fold the edges around your finger and stick the corners together for a hat type shape.
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Prepare your bamboo steamer by lining with parchment paper rounds then place the dumplings in the steamer. Steam for around 8-10 minutes or fry by adding a glug of sesame oil into a large nonstick frying pan. Add dumplings plus a small splash of water and fry with a lid on for around 4-5 minutes.
- For the dipping sauce, simply combine all ingredients and serve alongside the cooked dumplings.
About the Author
Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: www.annabarnettcooks.com/about Instagram: @annabarnettcooks
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