Fusion dumplings you say? I was eating yum cha the other day and got to thinking about how we do loads of fusion recipes such as miso-flavoured bolognaise, Japanese hot dogs and Mexican risotto to name a few, but I have never seen a fusion dumpling. Straight away my brain started whirring, coming up with all sorts of wacky flavour combinations, most of which you will see over coming months. But here is the first – caprese dumplings – inspired by that oh-so-delicious Italian salad.
Caprese dumplings with a chilli vinegar dip
1/2 cup semi-dried tomatoes
220g tub bocconcini cheese, well drained
1/4 cup firmly-packed fresh basil leaves
1 clove garlic, crushed
1 teaspoon finely grated lemon rind
sea salt and pepper
30 gow gee wrappers
chilli vinegar dip
1/4 cup balsamic vinegar (I tend to use the best quality supermarket one that they have)
1/4 cup olive oil
1 teaspoon chilli flakes
Place the tomatoes in a food processor and process until roughly chopped. Add the bocconcini, basil, garlic, lemon rind, salt and pepper. Process until roughly chopped and well combined (see above picture).
Place a heaped teaspoonful of the mixture onto one side of a gow gee wrapper. Brush the edges with water and fold over. Press edges to enclose. Repeat with remaining wrappers and mixture.
Line a large bamboo steamer with a circle of baking paper, with slits cut into the paper to allow steam through. Heat over a frying pan of simmering water. Cook the dumplings, in batches, for 3-4 minutes or until cooked through. Serve with the chilli vinegar dip.
For the chilli vinegar dip, combine all the ingredients in a small bowl.
oOo Gow gee wrappers are found at specialty food stores or Asian supermarkets.
oOo You can freeze any uncooked dumplings in a snap-lock bag or airtight container for up to three months. When you go to cook them, just steam from frozen and increase the cooking time by a couple of minutes.
oOo These dumplings would be delicious cooked and floating in a broth-based soup such as minestrone.
oOo Instead of steaming, you could cook these as pot-stickers instead.