My daughter used to love pan-fried, crispy bottom dumplings for her lunch. I love the flavours in this. —Kitchen Butterfly
Dumpling wrappers (from a Chinese shop)
300g Pork mince
Handful of fresh coriander, chopped
1/4 cup frozen spinach, defrosted and all the liquid/water squeezed out
1 spring onion, chopped
1 teaspoon coriander seeds, crushed
1 egg, lightly mixed
2 tablespoons all purpose flour
1 teaspoon freshly grated ginger
3 – 4 cloves crushed garlic
Dash of fish sauce
Salt & pepper, to taste
1 teaspoon – tablespoon cooking oil
In This Recipe
Set the dumpling wrappers aside, in readiness (following the instructions on the packet)
Mix the meat and seasoning - coriander leaves, spinach, onions, coriander seeds, egg, ginger, garlic, flour, fish sauce and salt and pepper together, using two forks to gently combine them (just like you do with meatloaf)
Place a teaspoon full of filling in each wrapper and seal, using water as the glue.
Heat up a frying pan with the oil and gently place the dumplings in to brown, 3-4 minutes. Once browned,add some water (to create steam and a shallow pool), place a lid over it and leave till dumplings shrivel and the water dries up. When you open the pan, the undersides should have browned….flip over and cook other side briefly till bronzed.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!