YOU (South Africa)
The taste of an entire meal in one bite! We show you how to make these delicious flavour bombs
MUSHROOM DUMPLINGS IN HEARTY BROTH
MAKES 18-24 DUMPLINGS PREPARATION: 30 MIN COOKING: 25-30 MIN
DUMPLINGS 15ml (1T) oil 1 small white or red onion, chopped 2 garlic cloves, chopped 250g mixed exotic mushrooms, chopped handful baby spinach, chopped 18-24 readymade wonton wrappers BROTH 15ml (1T) oil 5ml (1t) sesame oil (optional) 1 onion, sliced 2 spring onions, chopped 10cm fresh ginger, peeled and cut into matchsticks 2 garlic cloves, peeled and bruised 1-2 chillies, chopped 4 brown mushrooms, sliced 500ml (2c) chicken or vegetable stock 15ml (1T) soy sauce 5ml (1t) fish sauce 5ml (1t) brown sugar 5ml (1t) rice vinegar 100g bean sprouts (optional) handful fresh baby spinach to serve 1 Dumplings Heat the oil in a pan and fry the onion and garlic until soft. Add the mushrooms and stir-fry until cooked, then add the spinach until wilted. Remove from the pan and leave to cool. 2 Wet the edges of a wonton wrapper and spoon some mushroom filling into the middle. Fold the edges to the middle and seal by pinching. Repeat until you’ve used all the filling and wrappers. Chill until needed. 3 Broth Put all the ingredients, apart from the bean sprouts, in a saucepan and bring to the boil, then reduce the heat and simmer for 15 minutes. Add the bean sprouts (if using). 4 Put the dumplings in the broth in batches of six and simmer for 4-5 minutes or until they start to float. Remove and repeat with the rest. Divide the broth between bowls and add a few dumplings and spinach leaves to each bowl. Serve piping hot.
MAKES 18-24 DUMPLINGS PREPARATION: 30 MIN COOKING: 7-10 MIN
FILLING 250g beef sausage or boerewors, removed from the casings 2 red chillies, chopped 2 spring onions, chopped 1 garlic clove, chopped DUMPLINGS steamer and position on top of the saucepan and boiling water. Steam for 7-10 minutes or until the dumplings are cooked. 4 Arrange on a plate and sprinkle fresh coriander and chilli over (if using). 5 To serve Serve with chilli-infused oil (see recipe on page 29). t – teaspoon/s T – tablespoon/s c – cup/s 18-24 readymade wonton wrappers fresh coriander 2 chillies, chopped (optional) TO SERVE home-made chilli-infused oil
Line a bamboo steamer with baking paper and keep a snug-fitting saucepan handy. 1 Filling Mix all the ingredients well. 2 Dumplings Wet the edges of a wonton wrapper and add a lump of filling to the middle. Close the edges and seal using your fingertips. If preferred, you can make folds in the wrapper so the dumpling looks like a halfmoon. Repeat until you’ve used all the filling and wrappers. Chill until needed. 3 Fill a quarter of a saucepan with water and bring to the boil. Arrange the dumplings in the prepared steamer, ensure they don’t touch one another. Close the