Dumplings. Do I even need to convince anyone to dumplings? Please, if you are the person, who does not like dumplings, please please PLEASE contact me, so I can meet the legend and take a scan of your brain. Joking, but... no, not joking. You don't have to love them, but I can't believe that, if someone places a plate full of steaming dumpling in front of you, you say "No, thank you, I don't really like dumplings". *Un-imagable*.
So, no further introduction needed, we proceed to the recipe for these incredible beauties.
150 g mince (pork or mixed pork and beef)
1/2 tsp salt
2 tbsp water
1/2 tsp sugar
200 g white cabbage leaves OR 200 g Chinese (Napa) cabbage leaves
5 tbsp chili oil from this recipe (or store-bought)
1 tsp fresh ginger root, grated
1 garlic clove, finely chopped
1 tsp sugar
1 tsp rice vinegar
2-3 tbsp peanuts, shelled, finely chopped, for serving
1 spring onion, chopped, for serving
Mix mince, 1/2 tsp salt, water and sugar well, then set aside.
Place water in a medium saucepan and bring to the boil. Add cabbage leaves and cook until almost soft. Meanwhile, mix all dipping sauce ingredients in a small bowl and set aside.
Drain cabbage leaves well, squeeze to remove all liquid and very finely chop. Add to pork mince along with cornstarch, sesame oil and 2 tbsp chopped peanuts. Mix well and set aside.
Place wonton wrappers in a clean damp cloth to prevents wrappers from drying out. Prepare a small bowl of water and place it close to you. Working 1 wrapper at time, place 1/2 tsp filling in the centre of a wrapper.
Dip your finger in prepared water and draw lines along rims of the wrapper.
Fold one tip over the filling.
Press edges together, pressing dough around the filling to release any air left inside.
Wet one of the tips of longer side of the triangle.
Pull both tips together, to pinch them in the place, which you wet with your finger.
Et voila! You make your first wonton! Place all wontons on a wooden chopping board, dusted with cornstarch, to prevent them from sticking.
Boil plenty of water in a sauce pan, add wontons in batches until the float. Remove from boiling water using a clotted spoon and transfer to plates. Drizzle with chili sauce, sprinkle with remaining 2-3 tbsp chopped peanuts ans spring onions and serve!
I usually eat half and freeze the rest. They keep very well up to 1 month.
This is my real comfort food, and now with all this raining outside... there is nothing like a bit spicy, oily wontons...
If you want to see more action, come to my Instagram! I have stories step by step how to fold these wontons. This is only one way of folding them! I will definitely prepare more and more ways to fold a single wonton.
Let me know if you like step photos and would like to learn more about dumplings!