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Roasted cauliflower and aubergine dumplings
Serves 25
Ingredients
- 1/4 cauliflower, sliced into 1cm florets
- 130g aubergine
- 31/2tbsp neutral cooking oil
- 60g leek, finely sliced
- 10g fresh root ginger, finely chopped
- 40g pickled mustard greens or kimchi, juices squeezed out, chopped into 1cm pieces
- 1tbsp soy sauce
- 2tsp black vinegar
- 20g garlic chives, snipped into 1cm pieces
- pinch cornflour
- 1 x packet (appox. 25) Japanese gyoza or wonton wrappers (thawed if frozen)
To serve (optional)
- soy sauce
- crispy chilli oil
- watercress or lamb’s lettuce
- pan-fried monk’s beard
- pan-fried samphire
- selection of dressings and dipping sauces of your choice
Method
Preheat the oven to 220C/
200C F/Gas 7. Put the
cauliflower and aubergine
on a baking tray, drizzle over
1tbsp of the oil, season with
a pinch of sea salt and roast
for around 25 minutes. Scoop
out the flesh of the aubergine,
discarding the skin, and chop
into small pieces.
Pour another 1tbsp oil into a
frying pan set over a medium
heat, add the leek and ginger and fry for 3-5 minutes, then add the roasted cauliflower,
aubergine flesh and mustard greens. Add the soy sauce and
black vinegar and stir-fry for 4 minutes. Turn off the heat and
mix in the garlic chives. Set aside in a bowl to cool to room
temperature.
Sprinkle the cornflour over a tray. Put just over 1tsp of the filling on a wonton wrapper. Moisten half of one edge of the dumpling with a touch of water, fold the wrapper in half, pushing any air out, to create a half moon, then pinch the sides and hem together every 5mm. You should get between 5–7 pleats. Repeat to fill all the wrappers, placing the filled dumplings on the floured tray as you work.
To pan-fry, bring a frying pan to a medium heat, add the remaining oil and position the dumplings in the pan, 1cm apart. Cook for 1 minute, then add just-boiled water to the pan to a depth of approx. 5mm and cover with a lid. Let the dumplings cook until the water has evaporated, then pan-fry until the bottoms are crispy and golden.
Either serve alone with soy sauce and crispy chilli oil, or on a bed of greens of your choice, drenched in a variety of dressings.
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