Precious “Pork” and Coriander Dumplings

The Chinese haven’t yet really figured out this entire vegetarian thing, let alone the vegan thing, so it can be a bit hard to enjoy their kitchen. Fortunately, we’re not going to let that hold us back. If they won’t adapt their kitchen, then we will and we’ll make it better than it ever was in the process. Who’s with me? 

Preparation time: 15 minutes 
Cooking time: 10 Minutes
 Serves: 6 – 5 dumplings per person 
Nutrition Facts Per Serving
 Calories 74 Protein 
4.5 g Cholestero
l 0 mg Fat 
2.8 g Carbohydrates
 7.5 g Fiber
 1 g Sodium 238 mg

Ingredients 

3 mini pork-style sausages
1 finely chopped spring onion (shallots)
 Handful coriander leaves
 1 small chilli Ginger pinch sugar pinch salt
1 tablespoon lemongrass
1 tablespoon garlic
2 teaspoons lime juice to taste
1 packet egg-free wonton wrappers

Directions

 Using a mortar and pestle mix together the lemongrass, chilli, and garlic to create a spice paste. Add the chilli a little at a time, until the paste has the right spiciness for you. 

 Add in the finely chopped coriander leaves, along with the sugar, salt and lime juice.

  Blend the sausage in a food processor until you’ve got a coarse mince. 

 In a nonstick frying pan heat a dash of oil, then stir-fry the mince with a bit of spring onion. Then add in the earlier-made paste until the taste is strong and delicious. Put it aside and let it cool.

  Create a work station to make your dumplings. You’ll need a bowl of water for you to dip your fingers in, your dumpling wrappers all stacked up, a board for you to fold you dumplings on, and your fillings with a teaspoon so that you can easily scoop the content into the dumpling. 

 Put a teaspoon of the filling in the center of a dumpling wrapper. Wet your fingers and moisten the edge of the wrapper then fold it up into a triangle. Crimp the edges, then press the filling outwards to remove air pockets. Put the dumpling aside and proceed to the next dumpling.  

When all your dumplings are ready, let a pan of salted water come to a boil and add the dumplings to the water. Don’t throw in too many! A few will do. Wait about 2 minutes, until the pastry becomes translucent. Take the dumpling out with a slotted spoon and set it aside. Dumplings work well with an assortment of sauces,