The first time that I had amazing, mind-blowing dumplings was, believe it or not, only a few months ago in Melbourne. At the beginning of a weekend stay in the city she suggested we go to a great place which makes dumplings, but instead we kept going to other restaurants and cafes – all I wanted were dumplings. Eventually, 1 hour before we were set to be at the airport to fly back to Sydney, we went to the place she suggested. And in the words of Nick’s (my partner) crazy great aunt in San Francisco “OH BOY!” (must be said in thick Ukrainian accent). They were sensational. The mix of the ingredients, and the textures, plus the fact that I was craving them for 2 days, made the dumplings mouth-wateringly divine.
So to subdue any cravings of food which are physically unreachable (Mexican street cart tacos for example) I try my very hardest to recreate what I have eaten. These dumplings are no exception. These are really simple and quick and I find that even though they aren’t the same as the ones I had in Melbourne that cold Spring day, they do minimise any cravings I have!
2 carrots coursely grated
1/2 of a Chinese cabbage, shredded
3 spring onions, finely chopped
1 tablespoon of finely chopped coriander – more if you love it as much as I do
1 1/2 teaspoons of freshly grated ginger
1 tablespoon of soy sauce + extra to serve
1 tablespoon of hoisin sauce
1 egg- lightly beaten, or a vegetarian binding substitute
30 wonton wrappers
1. In a medium sized mixing bowl, add the carrot, cabbage, spring onion, coriander, ginger, hoisin sauce, soy sauce, salt and pepper, mix until everything is well combined and covered in sauce.
2. Add the egg and mix.
3. Taking one wonton wrapper at a time use your fingers to lightly brush the edges of the wrapper with water. This allows the edges to stick together when joining.
4. To form the dumplings, place about 1 teaspoon of mixture into the middle of the wonton wrapper. Shape as desired, but I like to form parcels. Do this by joining all 4 corners of the wrapper and sealing together, any unsealed edges join with the corners. Repeat steps 3 and 4 until it’s all done.
5. Using a steamer, bring 1/4 of an inch of water to boil over medium heat. Cover the base of the steamer with a sheet of baking paper, and place the dumplings on it. Leave until cooked.
6. While the others are being steamed, place the cooked dumplings in the over at a very low heat to keep warm!
7. Serve with soy sauce!