Recettes

(Recipe) Spring dumplings with pak Choi & Minced filling

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Welcome the fresh flavors of spring with these crisp, golden dumplings filled with tender pak choi, fragrant herbs, and your choice of meat or vegan substitute. Perfect as a starter or light main, they come together in about 30 minutes and serve six—ideal for a weekend gathering or midweek treat.

(Recipe) Spring Dumplings with Pak Choi & Minced filling

6 servings

Ingredients

4 stalks pak choi, finely chopped
1 generous handful fresh coriander, chopped
1 red chili, seeded and minced
3 garlic cloves, minced
4 cm piece fresh ginger, grated
4 tbsp teriyaki sauce
250 g minced meat (or vegan mince)
1 egg (or 1 tbsp ground flaxseed mixed with 4 tbsp hot water for vegan)
1 package filo pastry
Olive oil, for frying
30 ml soy sauce
Juice of ½ lime
2 spring onions, thinly sliced

Method

Prepare the filling. In a bowl, combine pak choi, coriander, chili, garlic and ginger. Add teriyaki sauce and the minced meat (or vegan mince). Season with salt and pepper and mix well.
Egg or flax “glue.”
- Vegan: Stir 1 tbsp ground flaxseed into 4 tbsp hot water. Let rest for a few minutes until gelatinous.
- Non-vegan: Lightly beat the egg.
Assemble dumplings.
- Cut filo sheets into 10 × 10 cm squares.
- Brush each square with egg or flax mixture.
- Stack two squares, slightly offset and twisted.
- Place a heaped teaspoon of filling in the center.
- Fold edges up and pinch tightly to seal.
Cook. Heat a slick of olive oil in a frying pan over medium heat. Add dumplings and fry 3 minutes until golden on the bottom. Pour in a splash of warm water, reduce heat to low, cover with a lid and steam 4 minutes until cooked through.
Serve. Arrange dumplings on a platter. Sprinkle with sliced spring onion and serve alongside a dipping sauce made from lime juice and soy sauce.