Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 750grams Woolworths diced pumpkin
- 1 bunch coriander, leaves picked
- 375grams smooth ricotta
- 2tablespoons caramelised onion
- 32 wonton wrappers
- 1/3 cup sesame seeds, toasted
- 1tablespoons sesame oil
- 1/4 cup garlic, chilli & Thai basil pasteingredient tipSwap tipIf you prefer a less spicy option, use tomato paste or sauce instead of chilli sauce and only half of the red chilli.
- 2tablespoons finely chopped red chilli
- 1L salt-reduced beef stock
- 200grams snow peas, blanched
- 2 spring onions, thinly sliced into strips
- 1/4 cup fried shallots
Description
Did you know you could make dumplings in your rice cooker? These pumpkin, ricotta, onion and chilli dumplings have a crunchy sesame-seed base and are served with a delicious broth.
Method
Step 1 of 4
Cook pumpkin following packet instructions until tender. Drain well. Cool. Place in a large bowl. Finely chop one-quarter of the coriander and add to pumpkin along with ricotta and caramelised onion.
Step 2 of 4
Working with 2 tsp filling mixture at a time, place mixture at centre of 1 wrapper and press edges together to form a pouch. Repeat to make 32 dumplings in total. Place 2 tbs sesame seeds on a plate. Brush bases of each dumpling with water, then dip into sesame seeds to lightly coat.
Step 3 of 4
Press switch to ‘cook’ mode on a 10-cup-capacity rice cooker with steamer basket. Heat oil in rice cooker. Add paste and chilli and cook, stirring, for 1-2 minutes or until fragrant. Add stock.
Step 4 of 4
Add half of the dumplings to steamer basket. Cover with lid. Steam for 8 minutes or until cooked. Transfer to a plate. Repeat with remaining dumplings. Place dumplings and snow peas in bowls. Ladle hot broth over dumplings. Top with onion, shallots, remaining coriander and remaining sesame seeds. Serve.
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