Fluffy vanilla bean waffles kissed with cinnamon and fresh nutmeg, topped with fresh berries and…
Overdid it on takeaway during lockdown? No worries!
Why order out when you can create your very own beef and carrot dumplings at home!
Anisa Sabet shows you how to get dipping.
For the dumplings
- 500g beef mince
- 1-2 teaspoons minced garlic
- 1-2 teaspoons minced ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 carrot, finely grated
- Pinch sea salt
- 1/4 teaspoon white pepper
- 1 teaspoon Schezwan pepper, finely grinded
- 25 Wonton wrappers
For the chilli black vinegar
- 3 tablespoons sesame oil
- 1 tablespoon black vinegar
- 2 tablespoons of flaked chilli (or to taste)
Mix the dumpling filling ingredients in a bowl. Use your hands to ensure the filling is properly mixed. Set aside.
To wrap the dumplings: lay out 4-6 dumpling wrappers at a time. Get a little bowl of warm water. Using a teaspoon, scoop the dumpling filling into the wonton wrapper. Dip your fingers in the water & line the edges of the wonton wrapper, and fold as you wish. The water helps the edges stick. I liked this video on ways to fold wontons. Set aside.
To cook the dumplings: You can steam or boil the dumplings. I boiled them for 5 minutes & then drained & set aside.
To make the sauce: In a small bowl, mix together the sauce ingredients.
To serve: serve the dumplings hot, with lots of the dipping sauce either spooned over on a shallow bowl, or on the side. Enjoy!
Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.
Bon appétit bitches!
PHOTOGRAPHY + STYLING Anisa Sabet
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