Recipes

(Recipe) Spring dumplings with pak Choi & Minced filling

20
Mar

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.