An absolute MUST for Sunday roast leftovers. I urge you to try these.
Bubble and squeak crispy dumplings
- A few leftover potatoes, mashed
- A handful of leftover cabbage, onions and peas, spinach, anything you have
- 24 wanton wrappers (Available online or at Asian supermarkets)
- 4 tbsp. of groundnut / vegetable oil, 1tbsp. per batch of dumplings
- 50ml of water mixed with 2 tsp. of cornflour
- 2 tbsp. of light soy sauce
- 2 tbsp. of rice wine vinegar / normal vinegar is fine too
- A dash of chilli sauce
- Mix the potato, leftover cabbage and greens int a bowl with a splash of olive oil to combine.
- Lay out the wanton wrappers, a few at a time or they’ll dry out and carefully trace around the edge of the wrapper with the egg yolk. Spoon a teaspoon of mixture into the centre of the wrapper and then pick up the wrapper, bringing the curves together to make a half moon shape and press together. Consetina the pastry furthest away from you from the outside of the half moon and into the centre. Make sure there is not gaps and the pastry is fully bonded and start on the others.
- Dumplings like this can be stored in the freezer quite happily in a freezer bag or on a tray but if you want to cook them, do so straight away.
- Heat a large, non-stick frying pan onto a medium – high heat and add a tablespoon of oil. Once the oil is hot, place 5 dumplings at a time into the pan, quickly frying the bottom of the dumplings for 1 minute.
- Then, very carefully, add the water and cornflour mixture to the pan and immediately cover with a lid. If you have bamboo lid this is perfect for the job, otherwise use a lid that cover the dim sum without squashing them. Steam for 5-6 minutes.
- Remove the lid and cook for a further couple of minutes or until all of the moisture from the pan has gone and a crispy 'coral' like crisp is left at the bottom of the pan.
- Slide the dumplings out, upside down onto a plate.
- To serve, mix the soy, vinegar and chilli sauce into a small bowl and serve alongside the dumplings.