- 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
- In a small bowl combine the fish, salt, white pepper, soy sauce, oil and sesame oil.
- Mix well to create the seasoning liquid, add the fish and seasoning mixture to a food processor and pulse to form a paste.
- Mix in the ginger and spring onions. To develop the flavour, wrap with cling wrap and set aside for 30 minutes.
- Line a baking tray with greased baking paper.
- 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.
- Place the dumpling on the baking tray and repeat for the rest of the wrappers and filling.
- When ready, steam the dumplings over boiling water for about 8 minutes or until slightly puffed and somewhat translucent.
- While steaming, make the dipping sauce by combining all the ingredients together and mixing well.
- When the dumplings are cooked, serve immediately with the dipping sauce.
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.