Red Pepper, Edamame and Spring Onion Stuffed Dumplings with Soy and Chilli Dipping Sauce
We LOVE dumplings, but they can be quite tricky to make, so we’ve created this simple and tasty Stuffed Dumpling recipe with Kikkoman Soy Sauce, just in time for Chinese New Year. The filling is a mixture of fresh or frozen edamame beans, pepper, fresh veg, grated ginger, sugar and Kikkoman soy sauce, carefully poured over the top. Now we’re going to fold our filling into dumpling wrappers and seal in that deliciousness, and then fry and steam them in a pan until they’re golden and crispy. Dipping sauce is absolutely key in this recipe, and the Kikkoman soy sauce adds delicious umami flavour, much more than other types of soy sauce. If you’d like to give these a try for yourself, get yourself a bottle of Kikkoman Soy Sauce, widely available in UK supermarkets.
Serves
Ingredients
For the dumplings
<item-todo-done>225g fresh or frozen edamame beans<item-todo-done><item-todo-done>1 banana shallot<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>4 red peppers<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>½ thumb sized piece of ginger<item-todo-done><item-todo-done>1 tsp brown sugar<item-todo-done><item-todo-done>1 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>1 pack of dumpling wrappers (pot stickers)<item-todo-done><item-todo-done>30ml vegetable oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the soy & chilli dipping sauce
<item-todo-done>4 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>2 tbsp mirin<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
Before you start
Clean cloth | Mixing bowl | Deep frying pan with lid
Prepare the ingredients
- If from frozen, cook the edamame beans. Place the edamame beans in a small microwavable bowl and cover with boiling water. Leave for at least 5 minutes, or however long it states on packet. After 5 minutes, drain the water and place the bowl in the microwave, cook for 3 minutes
- Finely chop the edamame beans
- Peel and dice the shallot and garlic
- Finely dice the red peppers
- Trim and finely slice the spring onions
- Peel and grate the ginger
Make the filling
- In a large bowl, mix together the chopped edamame beans, diced shallot, diced garlic, diced red peppers, sliced spring onions, grated ginger, sugar, soy sauce and a pinch of salt
- Mix well, before using your hands to knead the mixture until it roughly holds together
Shape and cook the dumplings
- Use a teaspoon to spoon a small amount of the mixture into each dumpling wrapper, crimping the wrapper in your hand with a little water spread on the wrapper to help close it
- Keep the other wrappers wrapped in cling film whilst you fill each one to avoid drying
- Cook the dumplings; place a large pan over a medium heat and add the vegetable oil
- Once warm enough to fry, add the dumplings to the pan and cook for around 2 minutes until crispy and golden on the flat side (you will have to do this in batches - between 8-10 dumplings at a time)
- After 2 minutes, add a splash of water (around 100-120ml) to the pan
- Place the lid on top of the pan, allowing the dumplings to steam for 3 minutes
- After 3 minutes, remove the lid to allow the water to steam off and cook the dumplings for another couple of minutes in the oil to allow them to crisp up again
- Repeat this process, keeping the finished dumplings warm
Make the dipping sauce
- Deseed and slice the red chilli
- Place the soy sauce, rice vinegar, mirin, toasted sesame oil and chopped chilli into a bowl and mix together
Time to serve
- Serve the dumplings on a large serving plate, with the dipping sauce on the side