My new favourite: fried dumplings

You know when I used to work in corporate land we used to always have a special “ladies lunch” on a Friday. Sometimes there would be wine, always a laugh and chat, perhaps a spot of shopping before we got back to our desks and usually something a bit fancier than a sambo for lunch.

Working from home, and with a baby at home, my lunch usually consists of crusts cut off a sambo and maybe 4 biscuits with a cup of tea. But the last few weeks I have cooked this up for Rob and I for lunch and we sit down like grown ups for at least 4 minutes before Rob is back out to his studio and I’m back, eating those biscuits. They’re not going to eat themselves you know.

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I get a packet of these dumplings from Harris Farm markets down here, I’m sure any good asian supermarket would have a variation of them, maybe even the frozen section of the supermarket.

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Fried Dumplings

1 packet frozen dumplings
Handful coriander
Handful shallots or chives
1 red chilli
Good dash of soy sauce
Oil for frying (I used olive oil you could use sesame or rice bran)

1

1. Roughly chop the coriander and chives (or shallots) into 2cm batons and slice the chills on an angle

2

2. Bring a saucepan of water to the boil and add in the dumplings in batches (I do the packet in halves)

3

3. Wait for the dumplings to come to the surface and let boil for 2-3 minutes then take them out and drain them and set aside on a plate

4

4. Heat some oil in a frypan (I use olive oil but you could use sesame oil or rice bran oil) then add in the dumplings to fry for a few minutes each side (or until you get that golden colour on them)

5

5. Throw in your coriander, chives and chilli and toss about in the heat for about a minute

6

6. Pour in a good dash of soy sauce and take off the heat, giving it all a good toss before transferring to your plate to serve

7

7. Add some extra fresh coriander on top and devour immediately!

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Fried Dumplings

Serves 2-3
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Meal type Lunch
Misc Serve Hot

Ingredients

  • 1 packet frozen dumplings
  • 1 handful coriander (roughly chopped)
  • 1 handful shallots or chives (into 2cm batons)
  • 1 red chilli (sliced on an angle)
  • 1 tablespoon soy sauce
  • 1 tablespoon oil (frying)

Directions

Step 1
Roughly chop the coriander and chives (or shallots) into 2cm batons and slice the chills on an angle
Step 2
Bring a saucepan of water to the boil and add in the dumplings in batches (I do the packet in halves)
Step 3
Wait for the dumplings to come to the surface and let boil for 2-3 minutes then take them out and drain them and set aside on a plate
Step 4
Heat some oil in a frypan (I use olive oil but you could use sesame oil or rice bran oil) then add in the dumplings to fry for a few minutes each side (or until you get that golden colour on them)
Step 5
Throw in your coriander, chives and chilli and toss about in the heat for about a minute
Step 6
Pour in a good dash of soy sauce and take off the heat, giving it all a good toss before transferring to your plate to serve
Step 7
Add some extra fresh coriander on top and devour immediately!

Do you partake in a special lunch on a Friday?
Love a dumpling as much as me?
This almost makes up for living SO far away from good asian places to eat.

Comments

  1. love a pan fried dumpling for lunch at home…with lots of soy.
    The way I do mine uses only ONE pan though, as I hate washing pans. Whack a bit of oil in the frypan, add frozen dumplings an fry a few minutes until starting to brown, Then reduce heat, throw 1/3- 1/2 cup water to the same pan, cover and leave to steam for 6-8 minutes or until all the water has gone. Easy peasy. In fact, all I think I might even have to go and whip some up right now.

  2. Charmaine Wan says:

    Those dumplings look scrumptious. I like the extra effort you put into add coriander, chilli and soy. I usually pan-steam then fry them to crisp the edges and serve with soy or chilli sauce. Might give that extra step of chilli and coriander a go. Thanks.

  3. I love love love dumplings! I am a bit iffy with meat ones if they are made overseas, so quite often check where they are made, and was pleasantly surprised to buy some that were made less than 5 kms from home, yet had all the authentic Asian packaging!! Going to try jazzing them up a bit with your herbs.

  4. I am drooling!

  5. love that these are aussie made !! look like i’m on the lookout now

  6. I thought that you were making the dumplings from scratch and I was going to be like ‘oh, I wish I had time for that these days’. But this recipe is the BOMB – I’m off to our local freezer section to find something similar.

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