Name: Pea dumplings in Chinese broth
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 cup maize meal yellow; 1 cup rice flour white; 1 + cup water boiled; 1 tsp salt; 1 cup peas fresh; 6 onion baby salad, sliced; 1/4 tsp dried mint; 4 tsp soya cream; 1 tsp soy sauce; salt and freshly ground black pepper to taste; 1 cup stock vegetable; 1 lemongrass stalk, bruised to release oils; 1/4 tsp dried chilli; 2 cloves; 1 cinnamon stick; 5 onions sliced; 1 tsp coriander ground; 1 fresh ginger sliced; 1 tsp fructose; 1 Tbs soy sauce; 1 tsp fish sauce; 1/4 tsp sea salt; lemon juice only; 1 cup water; canola oil for frying

Recipe Disclaimer

Tap for method

Ingredients (25)

Dumpling dough:

1 cup	maize meal — yellow
1 cup	rice flour — white
1 + cup	water — boiled
1 tsp	salt

FILLING:

1 cup	peas — fresh
6	onion — baby salad, sliced
1/4 tsp	dried mint
4 tsp	soya cream
1 tsp	soy sauce
	salt and freshly ground black pepper — to taste

Chinese broth:

1 cup	stock — vegetable
1	lemongrass — stalk, bruised to release oils
1/4 tsp	dried chilli
2	cloves
1	cinnamon — stick
5	onions — sliced
1 tsp	coriander — ground
1	fresh ginger — sliced
1 tsp	fructose
1 Tbs	soy sauce
1 tsp	fish sauce
1/4 tsp	sea salt
	lemon — juice only
1 cup	water
	canola oil — for frying

Tap for ingredients

Method:

Start with the filling and blend all ingredients together in a blender until they form a paste.
Add all the broth ingredients to a pot and put onto boil, after a few minutes reduce heat and allow to simmer.
Mix the dough ingredients together and roll out on a floured surface until very thin.
Cut circles out of the dough.
Put a small amount of the pea filling onto each circle and seal it up into a moon shape.
Try and be as quick as you can here as the dough dries out quickly – if this happens, keep brushing with a little water.
The dough is also very delicate so you need to be careful when making the pea parcels as it can crack and the dough will ooze out.
When you have made all of your dumplings heat a pan of oil and fry very quickly on both sides until the dough turns crispy.
Lay on kitchen paper to get rid of the excess oil.
Serve immediately in the broth, so that the dumplings are still crispy.

For more of Leaine’s Kitchen‘s recipes click here.