CHILLI OIL DUMPLINGS RECIPES
DUMPLINGS IN CHILLI OIL RECIPE | GOOD FOOD
Pick up a pack of fresh wonton wrappers and a lethal-looking bottle of chilli oil - the one with chilli flecks in it - at a Chinese food store, and serve these chilli oil dumplings as a starter or part of a Chinese meal.
Provided by Caroline Velik
Total Time 30 minutes
Yield MAKES 16
Number Of Ingredients 11
Steps:
Combine the filling ingredients in a bowl, mixing well with your hands until smooth.
Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of each wonton wrapper. Brush the edges with a finger dipped in water and fold over to form a triangle, pressing to seal the edges. Continue until you have 16 dumplings.
Cook the wontons in batches in a large pot of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure), then drain. Mix the chilli oil, sesame oil, soy and sugar together and drizzle on top.
Tip: You will have plenty of wonton wrappers left over - bung them in the freezer for later use.
CHILLI AND DUMPLINGS - GOOD HOUSEKEEPING
Steps:
Preheat oven to 180°C (160°C fan) mark 4. In a large casserole (not too deep) or pan heat the oil over medium heat and fry the onion, pepper and chilli until the veg is softening - about 5min. Turn up the heat and add the mince and fry (stirring frequently) until all the mince is well browned and any liquid has evaporated.
Stir in the tomato purée, paprika, tinned tomatoes, kidney beans and plenty of seasoning. Bring up to the boil and check the seasoning.
Meanwhile in a medium bowl mix together the polenta, flour, soda and some seasoning. Quickly mix in the sour cream and egg until just combined. Drop tablespoons of the batter on the chilli mixture.
Cook in the oven for 20min or until a toothpick inserted into the corn bread dumplings comes out clean. Garnish with coriander, if you like, and serve immediately.
Nutrition Facts : Calories 516 calories
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