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LAMB & GINGER POTSTICKER DUMPLINGS

I’ve tried dumplings a couple of times in my life, but only in various Asian restaurants over here – obviously the dream has to be to head out to Asia and try some in situ. The last dumplings I had were a delicious lamb and ginger combination that I’ve replicated here as a starter with a little tweaked plum sauce. I think you’ll love them – enjoy!

READY IN 25 MINUTES

SERVES 4

150g lamb mince

2 tbsp soy sauce

1 tsp sesame oil, plus extra for frying

2cm piece of fresh ginger, peeled and finely grated

1 garlic clove, peeled and finely grated

1 small carrot, peeled and finely grated

4 spring onions, thinly sliced

small bunch of coriander, chopped

16 ready-made dumpling wrappers

FOR THE DIPPING SAUCE

3 tbsp Chinese plum sauce from a jar

2 tsp sesame oil

1 tsp soy sauce

pinch of chilli flakes

1. Put all the ingredients, except the dumpling wrappers, into a large bowl and mix well.

2. To fill the dumplings, take a dumpling wrapper in your hand and spoon a heaped teaspoon of the lamb into the centre. Wet around the edges a little and fold in half to create a semicircle, then press the edges to seal so it looks like a little Cornish pasty. Repeat with the remaining wrappers and filling.

3. Bring a large saucepan of water to the boil and gently slide in the dumplings. Stir the water until the pan comes back to the boil and cook until the dumplings rise to the surface and the water is at a rolling boil. Cook for a further minute then remove with a slotted spoon.

4. Heat a little extra oil in a frying pan over a medium-high heat. Once hot sit the dumplings in the pan to brown their bottoms for 3–5 minutes. Once brown and slightly crisped, remove from the pan, drain on kitchen paper and put on a serving plate.

5. The dipping sauce it simply a pimped-up version of shop-bought plum sauce. Combine the jarred sauce with the remaining ingredients, stir well and taste, adding more chilli if you like. Serve the warm dumplings with a bowl of sauce. Stonking!

VIRGIN TIP

Mix up the fillings with other vegetables and meats such as pork or chicken. As with a lot of the recipes in this book, I want to encourage you to get creative and put your twist on things – just don’t forget to send me a picture!