Now that I have my shiny new ‘not getting kicked out of the UK’ residence card, the weekend jaunts are back on! So far we’ve escaped to Gdansk and Milan for the weekend, have some serious port drinking to do in Porto at the end of the month, and plans to see out the year in Madrid and settle into the new year in Morocco! We don’t have any set rules for choosing our travel destinations – sometimes it’s where the cheap flights take us, sometimes it’s actually somewhere we’ve wanted to go for ages, and sometimes we pull out the random generator and let the magic of an excel spreadsheet pick for us. But there is one thing they all have in common…
Wherever we go, the likelihood of a certain someone and I overindulging is extremely high. Ok, let’s be honest, it’s more like a foregone conclusion. When we’re away, I want to try everything which means by the time we get home, we crave something soothing and nourishing; our current welcome-home-meal of choice is a super simple, but super tasty bowl of dumplings in a chicken and miso broth. The trick to making this snappy dinner? Having a batch of dumplings in the freezer ready to go!
Pork and Prawn Dumplings (a family recipe)
- 300g pork mince
- 200g prawns, peeled and chopped
- 1/2 cup carrot, finely grated
- 2 large shiitake mushrooms, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 2 tablespoons light soy sauce
- freshly cracked black pepper
- approximately 30 dumpling wrappers
- Small bowl of cold water
Mix together all the ingredients for the filling (everything except the wrappers and the water) until well combined.
Lay out the wrappers on a flat, dry surface then place a tablespoon of filling into the middle of each wrapper.
Using the water, wet the edge of each wrapper then fold in half, into a triangle. When sealing the dumplings, make sure there are no air pockets inside as this might cause them to split during cooking.
To create the round dumpling shape, hold the base of the filling with your thumbs then bring the end corners together until they overlap. Seal the corners together with water.
Place dumplings on a lightly floured surface to prevent them sticking.
Once all your dumplings are made, you can cook them straight away or freeze them for later. When freezing them, pack carefully in an airtight container and separate with a sheet of cling film if you’re stacking more than one layer into the container.
To cook, from fresh or frozen, bring a large saucepan of water to the boil then add the dumplings. Stir occasionally to prevent them from sticking to the bottom of the pan. Boil them for 6-7 minutes, they’ll float to the top once cooked!
Serve as they are with a soy and chilli dipping sauce or in a broth with noodles, pak choy, and shiitake mushrooms!
When I was growing up, my mother always had a batch of dumplings in the freezer because you never know when you need dinner in a hurry or someone wants a snack. I’ve now carried on this tradition which definitely makes this a firm family favourite!
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