Delicious dumplings

There is a dispute over the exact origins of dumplings, but it is likely they arose independently in cultures around the world. At their most basic, dumplings are a piece of dough made from whatever grain is available. They were originally used to extend, or fill out, other dishes such as stews, but once people started to stuff them with other foods, the dumpling became the focus of the meal itself. The stuffings for dumplings are virtually infinite and determine how you use them. For some delightful dumpling experiences try our: pork and shiitake gyoza; pan-fried mushroom and ginger dumplings; mushroom and egg dumplings; prawn dumpling noodle soup; steamed Japanese dumplings; and dumplings in spicy sauce.

Lemongrass & Chilli Chicken Dumplings

Recipe / Lisa Guy

Chicken is an excellent source of protein, containing branched-chain amino acids, leucine, isoleucine and valine, which are used to boost protein synthesis in the muscles as well as provide energy. Chicken also supplies vitamin B12 needed to support healthy nerve function and red blood cell production.

Makes: 24 dumplings

3 cloves garlic, minced
2.5cm ginger, grated
1 stalk lemongrass, remove tough outer leaves
2 shallots
250g organic chicken mince
1 tsp sesame oil
1 tbsp tamari
1 small Thai chilli, finely chopped
24 wonton wrappers

In a food processor finely mince garlic, ginger, lemongrass and shallots and place in a bowl.

Add chicken, sesame oil, tamari, chilli and mix well.

Place 2 tsp of filling into each wrapper and brush the edges with water. Moisten your fingers in water and fold your dumplings in half, make little folds all the way along your dumplings.

Pan-fry for 4 mins, then add ⅓ cup water and steam for 6–8 mins. Make sure they are cooked through by cutting one open. If they’re not cooked properly, steam for a further 2 mins with the lid off.

Tofu & Spinach Dumplings

Tofu is a highly nutritious food, so these dumplings a good source of protein, calcium and B vitamins.

Recipe / Lisa Guy

Tofu is