PILCHARD DUMPLINGS WITH A SPICY ASIAN DIPPING SAUCE

  • 60
  • 8-10
  • 9

Click on the image above for more info

INGREDIENTS

  • 1 x 400g tin Lucky Star Pilchards in Tomato Sauce
  • ½ tsp salt
  • 1/8 tsp white pepper
  • 1 ½ Tbsp soy sauce
  • 2 Tbsp oil
  • 1Tbsp sesame oil
  • 1Tbsp fresh ginger, chopped
  • ¾ cup spring onions, white and green part, chopped
  • 16 round dumpling sheets
  • Salt and pepper

 

  • For The Dipping Sauce:

  • 6 Tbsp fish sauce
  • 6 Tbsp sweet chili sauce
  • 2 Tbsp lemon juice
  • 2 Tbsp brown sugar
  • 2 Tbsp white wine vinegar
  • 1 red chili, finely chopped
  • 2 tsp fresh ginger, minced
  • 4 tsp fresh coriander, finely chopped

METHOD

  1. In a small bowl combine the fish, salt, white pepper, soy sauce, oil and sesame oil.
  2. Mix well to create the seasoning liquid, add the fish and seasoning mixture to a food processor and pulse to form a paste.
  3. Mix in the ginger and spring onions. To develop the flavour, wrap with cling wrap and set aside for 30 minutes.
  4. Line a baking tray with greased baking paper.
  5. For each dumpling hold a wrapper in a slightly cupped hand and scoop about 1 tablespoon of filling and place just a bit off-centre. Then press and shape it into a flat mould. Fold the sides, pleat and press to enclose to create a half moon type shape.
  6. Place the dumpling on the baking tray and repeat for the rest of the wrappers and filling.
  7. When ready, steam the dumplings over boiling water for about 8 minutes or until slightly puffed and somewhat translucent.
  8. While steaming, make the dipping sauce by combining all the ingredients together and mixing well.
  9. When the dumplings are cooked, serve immediately with the dipping sauce.

NOTES

A dumpling refers to a portion of dough or batter that is usually steamed or boiled.
However it can also be fried or baked.

It can be a batter or dough rolled out that is cooked by itself or filled with anything from meat to fruit. It can be a main dish, side dish or dessert.

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