Dumplings

Ingredients

• 5 tbspcrème fraîche
• 4 tbspsoy sauce
• 1 tbspfreshly squeezed lime juice
• 1 tbsp (about 1 tbsp)finely chopped red chilli
• 2 tspsugar
• 400 gminced chicken
• 2, finely chopped (about 150 g)onions
• 75 g, finely choppedpointed cabbage
• 1 small clove, finely choppedgarlic
• 1 tbsp, finely choppedred chilli
• 1 tbsp, finely gratedfresh ginger
• 2 tspsesame oil
• 1 tbspfish sauce
• 1 tspcoarse salt
• 225 g, thawed (about 8 x 8 cm each)frozen wonton wrappers
• 2 litreswater
• 2 tspcoarse salt
• 400 g, rinsedbroccolini
• Boilingwater
• 1 tbspsesame oil
• 1 tbspsesame seeds
• 1 tbsp, finely choppedred chilli

Instructions

1. 1

   Mix the dip

   Stir the crème fraîche together with the soy sauce, lime juice, chilli and sugar.

2. 2

   Chill the dip

   Cover the dipping sauce and refrigerate it until serving. Taste and adjust the seasoning.

3. 3

   Make the filling

   Mix the minced chicken thoroughly with the onions, pointed cabbage, garlic, chilli, ginger, sesame oil, fish sauce and salt.

4. 4

   Fill the wrappers

   Divide the filling among 45–50 wonton wrappers, using about ½ tbsp in each. Moisten the edges with water and pinch them together to seal the parcels.

5. 5

   Boil the water

   Bring the water and salt to the boil in a large pan.

6. 6

   Cook the dumplings

   Cook the dumplings in batches at a high to medium heat for about 3 minutes.

7. 7

   Keep them warm

   Keep the cooked dumplings warm while you prepare the broccolini.

8. 8

   Soak the broccolini

   Meanwhile, put the broccolini in a bowl and pour over enough boiling water to cover it.

9. 9

   Drain the greens

   Leave the broccolini to stand for about 3 minutes, then drain it.

10. 10

    Warm the oil

    Heat the sesame oil in a small pan.

11. 11

    Season the greens

    Take the pan off the heat and stir the sesame seeds and chilli into the oil. Toss the seasoned oil with the broccolini.

12. 12

    Serve the meal

    Serve the seasoned broccolini with the warm dumplings and chilled dipping sauce.

What are dumplings?

Dumplings are dough parcels filled with savoury ingredients and appear in many forms across Chinese cuisine. This version uses wonton wrappers around a chicken filling, with cabbage, ginger and chilli for a juicy, aromatic centre.

The meal pairs the dumplings with a cool, tangy crème fraîche dip and broccolini dressed in sesame oil. That contrast of warm parcels, crisp greens and lively sauce makes the components feel balanced together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 8g protein, 10g carbs, 3g fat.

The supplied per-serving nutrition is 110 kcal, with 8 g protein, 10 g carbohydrates and 3 g fat. Chicken contributes protein, while the wrappers and sugar provide carbohydrates; sesame oil, sesame seeds and crème fraîche contribute fat. Pair a suitable portion with extra vegetables if you want more volume on the plate.

Building a well-seasoned filling

Chicken and cabbage: the minced chicken provides the main filling, while finely chopped pointed cabbage adds moisture and a little texture. Chop the vegetables finely so they distribute evenly and are easy to enclose.

Aromatic seasoning: ginger, garlic, chilli, sesame oil and fish sauce flavour the mixture throughout. Mix until the ingredients are evenly combined, but avoid packing the filling into the wrappers too firmly.

Sealing the wrappers

Small portions: use about ½ tbsp of filling per wrapper, as directed, so there is enough space around the edges to close each parcel. Wipe the wrapper edges with water before pinching them together.

Firm closure: press along the joined edges to seal them. A gap can let the filling escape into the cooking water, so check each parcel before boiling.

Cooking the dumplings

Gentle batches: cook the dumplings in batches in the salted boiling water, keeping the heat high to medium as stated in the method. Avoid crowding the pan, which makes it harder to handle the parcels without damaging them.

Timing cue: the recipe gives about 3 minutes of cooking. Keep the cooked dumplings warm while the remaining batches cook, as instructed.

Preparing the broccolini

Brief soak: cover the rinsed broccolini with boiling water and leave it for about 3 minutes before draining. This short treatment softens the stems while keeping the greens lively.

Sesame dressing: take the warmed sesame oil off the heat before stirring in the sesame seeds and chilli. Toss the mixture with the drained broccolini so the seasoning coats the stems.

A dip with contrast

Crème fraîche makes a creamy base for the soy sauce, lime, chilli and sugar. Stir the ingredients together, then chill the sauce covered until serving.

Taste the dip before it reaches the table, as the recipe directs. Its cool, tangy character complements the warm dumplings and the chilli-sesame greens.

Serving the components

Serve the dumplings warm, the dip cold and the broccolini freshly dressed. Keeping those temperatures distinct gives each part its own texture and makes the meal easy to assemble at the table.

The recipe makes a generous quantity of dumplings and broccolini despite listing one serving. For a smaller meal, portion the cooked components to suit your appetite and keep any remainder safely.

Recipe notes & tips

• Keep thawed wonton wrappers covered while you fill them so their edges do not dry out.
• Use a small amount of filling in each wrapper to make sealing easier.
• Wet the wrapper edges lightly rather than soaking them.
• Cook the dumplings in batches so they have room in the pan.
• Drain the broccolini well before tossing it with the sesame oil mixture.
• Make the dipping sauce ahead and keep it covered in the fridge until serving.

Variations

• Adjust the chilli: use less for a milder dip and filling, or add more if you prefer extra heat.
• Add citrus: use a little more lime juice in the dip for a sharper flavour.
• Change the greens: serve the sesame dressing with another green vegetable if broccolini is unavailable.
• Add herbs: stir finely chopped coriander into the dipping sauce just before serving.
• Make a savoury dip: add a little extra soy sauce to the crème fraîche mixture and taste before serving.

Common mistakes to avoid

• Overfilling the wrappers: the edges become difficult to seal, so stick to about ½ tbsp per parcel.
• Dry wrapper edges: the parcels may open during cooking, so moisten the edges with water before pinching.
• Loose seals: filling can escape into the water, so press the joined edges firmly together.
• Crowded pan: dumplings are harder to handle in a packed pan, so cook them in batches.
• Over-soaking the greens: they can lose their crispness, so drain the broccolini after about 3 minutes.
• Adding seeds over direct heat: sesame seeds can scorch, so stir them into the oil after taking the pan off the heat.

How to store

Keep leftover cooked dumplings and broccolini in separate airtight containers in the fridge and use within 2 days. Reheat the dumplings thoroughly in a pan or steamer, and warm the greens briefly; keep the dipping sauce chilled and discard it if it has been left out for an extended time.

Frequently asked questions