Dipping Sauce Ingredients
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.
Next prepare all the other dumpling ingredients listed, thoroughly combine then add in the aubergine. Allow to marinate for half an hour.
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.
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.
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