It is so nice to finally have the time to get busy in the kitchen, cooking things that I wouldn’t have time or energy to make on a normal day. I have had this recipe bookmarked on 101 cookbooks for a few weeks now, and spent the afternoon pottering around, making Golden Potstickers.
These vegetarian dumplings filled with yellow lentils are delicious. The flavours are unlike anything I have attempted recreating at home, with the saltiness of soy sauce, spicy kick from chillis and pungent spring onions – I just could not stop eating them, and needed a large glass of water to compensate for the massive salt intake.
I won’t attempt to re-write the recipe as it’s original form is worth following, and I must warn you that this is not a quick weeknight dinner. This dish takes some preparation time and energy, but it is worth doing if you have a day off (or in my case a couple of months).
The one tip I would give is that using a regular packet of dumpling wrappers (containing 30) you would need about half of the filling called for. Otherwise, you could go two packets of wrappers (I got mine from Woolies -for around $2) and freeze the pre-made dumplings, ready to cook for next time.
I also found that they required longer steaming time that the recipe states (I used 3 x 80mL of water), but that may have been something to do with the fact that I was using a wok as a makeshift lid for my saucepan so a lot of the steam was escaping.
Drizzle on top of the cooked dumplings, along with spiced soy sauce (sliced chilli, soy sauce, sugar and water – combined to taste). This was the first time I have tried the chillies from my garden, thankfully I tasted it before I put all 3 in! For small chillies they sure are hot!
The final result was pretty impressive – I could not believe that I actually made these… and they tasted as good as they looked. If I was to do it again, I would probably use a reduced salt soy sauce (or reduce the soy: water ratio) as I am just not used to salty foods.
Just to show you how my kitchen typically looks when I am cooking – like an absolute disaster zone. Yes… I am eating before I wipe the flour off the bench!Do you have any home-made versions of your take-away or restaurant favourites? I really want to try to replicate our Indian place’s Paneer Butter Masala.
Photos from: my camera
Recipe from: 101 Cookbooks