We are starting to come to that time of year where as Charles Dickens put it best;

“…when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.”

This means we still want food that is warm and comforting, but are less in need of extra insulation so it’s time to lighten things up a bit.

This recipe the school and I created last year for #AIA fits the bill perfectly- warm and homey yet light and vibrant at the same time. Fun gor is tricky to make with all of those pleats- best to keep it simple until you’re able to take a class in person from an expert. In this instance, a simple fold and stick will still taste delicious.

2 cloves garlic
1/2 thumb size piece of ginger
2 spring onions
4-5 sprigs coriander
50g spinach
50g kale
100g cod fillet

1g salt
1 tbsp Lee Kum Kee oyster sauce
1 tsp sesame oil

100g wheat starch
100g tapioca starch
20g cornflour
220ml boiling hot water
10g vegetable oil

5g chiu chow chilli oil
1 tbsp hoisin sauce
1 tbsp light soy sauce
2 tbsp tomato puree
200ml chicken stock
3 courgettes (sliced into thin slices to serve the dumplings)


Finely chop all the “Filling” ingredients and mix with ‘The Marinade’.
To make the chilli sauce, mix all the sauces and chicken stock together and bring to boil in a wok. Reduce by 1/2 until it reaches a smooth dripping consistency.
Slice the courgette into 2mm thick slices for the dumplings to sit on top.

In a separate mixing bowl, measure out the wheat starch, tapioca starch and cornflour and bring a kettle of water to boil. Once the water has boiled, immediately pour in 220ml boiling water into the flour and mix well with a wooden spoon (It’s best to place the mixing bowl of flour directly on a set of weighing scales to measure out the boiling hot water). Add 10g of vegetable oil to the hot dough and start to knead the dough vigorously with the palms of your hands until smooth. Once smooth, cover with cling film or place in a zip lock food bag.
Once the sauce, the filling and dough are ready, start to roll your dough into small circles of pastry and fold into your desired shape. The easiest way to fold the dumpling is to squeeze together into a half moon shape.
Place the dumplings on top of a lightly oiled slice of courgette and into a steam basket. Steam for 4-5 minutes until the pastry is clear. Serve with the chilli sauce on the base of the plate and the slice of courgette and dumplings on top.

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