Christmas Dumplings with Spiced Cranberry Dip Recipe | Abel & Cole

Christmas Dumplings with Spiced Cranberry Dip

Cooking time
Serves4 people

Making homemade gyoza style dumplings is easy, and so is whipping up inventive fillings when you have a fridge full of Christmas leftovers. Below are some ideas – let us know what you come up with!

Ingredients

  • Dumpling Wrappers:
  • ¼ tsp sea salt
  • ½ tsp olive or rapeseed oil + 1 tbsp for cooking
  • 250g plain white flour, plus more for dusting
  • 2-3 tbsp water
  • Spiced Cranberry Dip:
  • 4 tbsp cranberry sauce
  • 1 tbsp water
  • 1 tbsp cider vinegar
  • 1 tsp tamari
  • 1 star anise
  • Christmas Leftover Fillings:
  • Shredded sprouts fried in coconut oil with chilli flakes
  • Chopped cold turkey & shredded red cabbage mixed with a splash tamari and a pinch ground star anise
  • Diced roasted root veg tossed with freshly grated ginger & thinly sliced chestnuts
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Method

1. You can make the dumpling dough in advance and freeze or chill it for up to 2 days. Whisk the salt with 125ml lukewarm water and ½ tsp oil. Stir in the flour. Knead till it becomes a dough. Cover and set aside to rest for 15 mins.
2. While the dough rests, make the cranberry dip. Pop all the ingredients into a pan. Whisk together. Simmer for 5 mins. Leave chunky or strain for a smoother dip. Set aside (it’s good warm or cold).
3. Knead the rested dough on a floured surface till elastic and shiny. Add more flour or water, if needed.
4. Dust a board with flour. Pinch a small ball of dough, and roll thinly as you can. Use a large round cutter (about 8cm in diameter) to make a circular wrapper.
5. Decide what you want to fill your dumplings with, making sure it's all finely chopped or shredded.
6. Place a rounded tsp of filling in the centre of each wrapper. Moisten the edges with water. Fold in half and press to seal. Repeat with the other wrappers.
7. Set a frying pan over high heat. Add 1 tbsp oil. Lay the dumplings in the pan with a little space between each (you can do this in batches). Cook till crisp and brown on each side, then pour in 2-3 tbsp water. Cover the pan and let the dumplings steam for 5 mins till the water evaporates. Transfer the dumplings to a plate. Serve warm with the spiced cranberry dipping sauce.
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