INSTRUCTIONS
Make Dumplings
1#
Heat oil in a frying pan over medium heat. Add chopped leeks, spring onions, and garlic and sauté for about 7 minutes or until leeks are turning soft.
2#
Add in vegetable stock and simmer for another 7 minutes, stirring often. Season with salt and pepper and remove from heat.
3#
Prepare a lined baking tray and a small bowl of water on the bench.
4#
Spoon 1/2 tablespoon leek mixture into dumpling wrapper.
5#
Dip finger in the bowl of water and wet edges of the wrapper, then fold in half to form a semi-circle. Pinch edges to seal dumpling, removing all air. If you like, you can perforate the edges of the dumpling wrapper with a fork.
6#
Put onto a baking tray and continue until you've made all the dumplings. Cover and refrigerate until you are ready to cook.
Make Yogurt Sauce
1#
Mix together yogurt, mint, garlic, and season with salt and pepper. Set aside in the fridge until serving.
Make Lentil Walnut Mince
1#Pre-heat oven to 175˚C (350˚F). Toast walnuts in the oven for 10 minutes or until brown.
2#
Put toasted walnuts and lentils in food processor and pulse until combined (you still want to retain texture so don’t over-pulse the mixture).
3#
Heat oil in a frying pan over medium heat.
4#
Add onion and sauté for 5 minutes or until translucent. Add garlic, coriander seeds, cayenne pepper (if using), salt and pepper. Fry for a few more minutes, until fragrant.
5#
Add lentil-walnut mixture and saute for another 5 minutes, until browned.
6#
Finally, add in a tin of tomatoes and 1/4 cup of water cook for 10 minutes or until juices have been absorbed.
Cook Dumplings & Serve
1#
Bring a large pot of water to a salted boil then lower to a simmer.
2#
Carefully lower dumplings in batches into the water, making sure not to overcrowd the pot. Simmer for 4 minutes or until wrappers turn translucent.
3#
To serve, top dumplings with lentil walnut mince, yogurt sauce, chopped spring onions, coriander, and a sprinkle of paprika.
