Looking for a meaty twist on dumplings? Matt Melville cooked up these delicious dumplings using leftover brisket (lamb shoulder works well here too), a handful of fresh and frozen veggies, and some chili. Comfort food at its best - and a great recipe to get the kids involved with!
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2 tbsp sweet soy sauce
2 tbsp soy sauce
2 tbsp malt vinegar
1 spring onion, chopped
Thumb sized piece (about 5 centimeters) fresh ginger, grated or chopped finely
1 small red chilli, use more if you like it hot!
1 tbsp fresh coriander leaves
450g Quality Mark beef brisket
3 cloves garlic bulbs, finely chopped
1 tbsp water chestnuts, chopped
2 spring onions, thinly sliced
A handful raw prawn, finely chopped
1 large shallot, coarsely chopped
1 package dumpling wrappers, half a package will make around 24 dumplings
For the brisket dumplings
This method makes around 24 dumplings
In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
Add the brisket and prawns to the wok.
Add 2 tablespoons of sweet soy to the wok
Cook until everything is warmed through (around 2-3 minutes)
Remove from the wok and place the mixture in a bowl.
Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
If you have a small dumpling press, use that instead as this will make the job much easier.
Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes.
Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.
For the sauce
In a small dipping bowl, mix 2 tablespoons of light soy, sweet soy, and malt vinegar with grated ginger, chopped coriander and spring onion.
The sauce can either be served in a dipping bowl or poured directly over the top of the dumplings.