Upside Down Dumplings

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Prep Time:

10 MINUTES

Cook Time:

10-12 MINUTES PER BATCH

These upside-down dumplings are a quiet little genius move. Instead of folding and pleating, you roll the filling into balls, lay the wrapper on top, and press — the pan does the rest. What you get is a crispy, lacquered base (which is technically the top), a tender steamed wrapper underneath, and a filling that's endlessly adaptable to whatever's lurking in the veg drawer. Broccoli stalks, green beans, mushrooms, carrot — it all works. Serve straight from the pan with chilli oil and spring onion, and maybe don't tell anyone how easy they were.

_INGREDIENTS:

250g minced pork
50g carrot, grated
1 broccoli stalk, grated
50g green beans, finely diced
50g mushrooms, finely chopped
1 tsp minced ginger
2 garlic cloves, minced
Black pepper, to taste
1 tsp sesame oil
1 tsp mirin
2 tsp soy sauce
18 dumpling wrappers
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_{FOR COOKING:}

Neutral oil
1 Tbsp soy sauce
¼ cup water (per batch)
Chilli oil and sliced spring onion, to finish

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_{INSTRUCTIONS:}

In a large bowl, combine the minced pork, grated carrot, grated broccoli stalk, green beans, mushrooms, ginger and garlic. Add the sesame oil, mirin, soy sauce and a good grind of black pepper. Mix well with clean hands until fully combined.
Divide the mixture into 18 small balls, roughly equal in size.
Heat a large frying pan over medium heat with a little oil. Working in batches, place the pork balls into the pan with space between each one. Lay a dumpling wrapper over each ball and press down gently to flatten slightly.
Cook for 3–4 minutes until the underside (which will become the top when served) is golden and crisp.
Carefully pour ¼ cup of water into the pan and immediately cover with a lid. Steam for 6–8 minutes.
Remove the lid and cook for a further minute to crisp up again. Drizzle over the soy sauce and chilli oil, then scatter with sliced spring onion.
Repeat with the remaining dumplings. Best served immediately while the bases are crisp and golden.

wonkybox

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