KIT Dumplings

KIT Dumplings

We absolutely love a good dumpling night, and these KIT Dumplings are one we keep coming back to again and again. There's something genuinely satisfying about folding your own dumplings, and the filling here is packed with edamame, red pepper, and shallot; proper flavour in every bite. They've got this brilliant combination of soft, chewy wrapper and a filling that's savoury, fresh, and a little bit addictive. Whether you're cooking for friends or just treating yourself on a weeknight, these are worth every minute of the 50-minute cook time. Trust us, once you make these you'll wonder why you ever ordered takeaway.

Cook: 50 min
Serves 4

Before You Start

  • Large bowl
  • Small microwavable bowl
  • Grater
  • Large pan with lid

Ingredients

  • 225g frozen or fresh edamame beans
  • 1 small banana shallot
  • 2 cloves garlic
  • 4 red peppers
  • 4 spring onions
  • 1 small carrot
  • ½ thumb-sized piece ginger
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 pack of dumpling wrappers (pot stickers)
  • 30ml vegetable oil
  • salt
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 1 red chilli
  • small bunch of coriander

Method

1

If from frozen, cook the edamame beans

  • Place the edamame beans in a small microwavable bowl and cover with boiling water.
  • Leave for at least 5 minutes, or however long it states on packet.
  • After 5 minutes, drain the water and place the bowl in the microwave, cook for 3 minutes. 
    Prepare the ingredients
  • Finely chop the edamame beans.
  • Peel and dice the shallot and garlic.
  • Finely dice the red peppers.
  • Trim and finely slice the spring onions.
  • Peel and grate the ginger.
2

Make the filling

  • In a large bowl, mix together the chopped edamame beans, diced shallot, diced garlic, diced red peppers, diced carrot, sliced spring onions, grated ginger, sugar, soy sauce and a pinch of salt.
  • Mix well, before using your hands to knead the mixture until it roughly holds together.
3

Shape the dumplings

  • Use a teaspoon to spoon a small amount of the mixture into each dumpling wrapper, crimping the wrapper in your hand with a little water spread on the wrapper to help close it.
  • Keep the other wrappers wrapped in cling film whilst you fill each one to avoid drying.
4

Cook the dumplings

  • Place a large pan over a medium heat and add the vegetable oil.
  • Once warm enough to fry, add the dumplings to the pan and cook for around 2 minutes until crispy and golden on the flat side (you will have to do this in batches - between 8-10 dumplings at a time).
  • After 2 minutes, add a splash of water (around 100-120ml) to the pan.
  • Place the lid on top of the pan, allowing the dumplings to steam for 3 minutes.
  • After 3 minutes, remove the lid to allow the water to steam off and cook the dumplings for another couple of minutes in the oil to allow them to crisp up again.
  • Repeat this process, keeping the finished dumplings warm.
5

Make the dipping sauce

  • Deseed and slice the red chilli.
  • Place the soy sauce, rice vinegar, mirin, toasted sesame oil and chopped chilli into a bowl and mix together. 
    Time to serve
  • Serve the dumplings on a large serving plate, with the dipping sauce on the side.

Tips & Variations

  • Frozen edamame is absolutely fine: We use frozen edamame all the time for this. Just make sure you give them enough time to soften properly before chopping, otherwise the filling can feel a bit grainy.
  • Get your fold right: Don't worry if your first few dumplings look a bit wonky. Honestly, ours still do sometimes. As long as the edges are sealed well, they'll taste brilliant regardless of how pretty they are.
  • Pan-fry for extra texture: If you want to take these up a notch, try pan-frying the dumplings in a little oil for a couple of minutes after steaming. You get this gorgeous crispy bottom that makes them next level.

Why This Works

The trick here is getting the filling ingredients finely chopped so everything melds together nicely inside the wrapper; no chunky bits poking through. The edamame brings this great bite and a subtle nuttiness that works so well alongside the sweetness of the red pepper. We find that taking your time with the prep really pays off when it comes to the final result.