- For the dumplings:
- 420 g flour
- 1⁄2 t sea salt
- 3⁄4 cup, plus 1 T boiling water
- For the chilli jam:
- 3 red chillies
- 1 x 3 cm piece fresh ginger, crushed
- 1 t sunflower oil
- 3 T brown sugar
- 1⁄4 cup rice wine vinegar
- For the chicken:
- 600 g Woolworths chicken frikkadels
- 3 t corn flour
- 1 1⁄2 cups water
- 1 T sunflower oil
To make the dumplings, mix the flour, salt and water in a stand mixer using the dough hook attachment. Knead for 6–8 minutes, or until the dough is smooth. Shape into a ball, cover with clingwrap and rest for 1 hour. 2
While the dough is resting, make the chilli jam. Fry the chillies and ginger in the sunflower oil over a medium heat for 1 minute, then add the brown sugar and stir until melted. Add the vinegar and cook until thick and sticky. Set aside. 3 Divide the dough in half, then roll each half out into a long cylinder, about 3 cm in diameter, on a lightly floured surface. Divide into small pieces of about 10 g each.
Using a rolling pin, roll out each dumpling into a thin, round wrapper. Keep the dough covered as it dries out quickly.
Place half an uncooked frikkadel in the centre of each wrapper, brush one side of the wrapper’s edge with water, fold in half and pinch closed with your fingers.
Mix the corn our and water.
Heat the oil in a large nonstick pan over a medium heat. Add 8 dumplings, at side down, and cook for 2 minutes.
Pour over a third of the corn our mixture, cover and cook for 3 minutes. Remove the lid and cook for a further 3–4 minutes, or until the water has evaporated and you are left with a golden lattice.
Invert the dumplings onto a plate and repeat with the remaining dumplings and corn our. Serve with the chilli jam.
Cook's note: This lattice technique for these dumplings – crispy on the outside, juicy on the inside – took two attempts and then worked. Take it from me: the trick is not to peep or disturb the mixture while it’s resting.