The last few weeks has seen The Tiffin Times kitchen go from an all spice kitchen to a regular dumpling kitchen! Call them what you will (‘pot-stickers’, ‘Gyoza’, ‘har gow’, ‘jiaozi’ or even ‘kozhukattai’), they are fantastically tasty and heavenly.
Of course, living in multi-cultural Melbourne you rarely have to travel far to find authentic versions of these luscious pillows of chewy and crispy goodness. Dumplings used to be a regular feature on take-away nights until we sourced pre-made wrappers and fell into making these at home. You can make your own wrappers but I find that the store bought ones work just as well; they take half the effort and taste just as great.
These Tiffin Times dumplings have made appearances at various dinner parties, barbeques and lunchboxes over the last few weeks – and in different variations. And with what’s left over (mind you, that isn’t much), we’ve been freezing them for cooking later.
As with most dumpling recipes, it is really up to you what you choose to use as ingredients. Below is a recipe for a vegetarian version of these delicious dumplings and the measurements are a rough guide. The most tricky part might be the pleating – mine isn’t as perfect but has significantly improved with practice.
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