Christmas Dumplings with Spiced Cranberry Dip Recipe | Abel & Cole

Christmas Dumplings with Spiced Cranberry Dip

Cooking time
Serves4 people
Christmas Dumplings with Spiced Cranberry Dip

Turn Christmas leftovers into chewy potsticker dumplings. Use a mix of shredded turkey, roast potatoes, and cooked veg. Stir with ginger, vinegar, sesame oil and soy sauce to make a mouthwatering filling. Fry till crisp and tender. Serve with a star anise-spiced cranberry dip for dunking.


  • 200g cranberry sauce
  • 2 tbsp brown rice vinegar
  • 2 tsp tamari
  • A pinch of dried chilli flakes
  • 2 star anise
  • 450g Christmas leftovers, such as roast turkey, potatoes, shredded cooked veg
  • 25g ginger
  • 2 tbsp brown rice vinegar
  • 1 tbsp toasted sesame oil
  • ½ tbsp cornflour, plus extra for dusting
  • 2 tbsp soy sauce, to taste
  • 40-45 round dumpling wrappers

Prep: 60 mins | Cook: 25 mins
Makes: 40-45 dumplings

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1. Make the cranberry dip by popping all the ingredients into a pan with 125ml water. Stir together and bring to a simmer. Turn the heat down and gently simmer for 4-5 mins. Take off the heat. Remove the star anise. Set the dip aside.
2. To make the dumplings, take your filling ingredients and make sure they are all finely chopped or shredded. Pop them in a bowl and stir together. Peel and finely grate the ginger. Add to the bowl with the rice vinegar, sesame oil and cornflour. If the leftovers were already seasoned, you may not wnat to add soy sauce or just add 1 tbsp. If they're unseasoned, add 2 tbsp soy sauce. Stir to mix well.
3. Fill a small bowl with water. Dust a baking tray with cornflour. Take a dumpling wrapper and place 1 tsp of the mix in the middle. Dampen the edges of the wrapper with a little water, then fold it over to make a half moon shape. Use your thumb and index finger to pinch the edges together and make pleats. Pop onto the baking tray and then repeat with the rest of the wrappers and filling. You should be able to make around 40-45 dumplings.
4. Set a large frying pan over a medium heat. Add 2 tbsp oil to lightly coat the base of the pan. Lay the dumplings in the pan, flat side down, with a little space between each (you can do this in batches). Pour 150ml water into the pan, around the dumplings, and pop on a lid. Cook for 5 mins. Take the lid off and gently move the dumplings around the pan to loosen them. Pop the lid back on and cook for a further 4-6 mins. The dumplings are ready when they're golden underneath and the wrappers are tender.
5. Transfer the dumplings to a plate. Spoon the dip into a small bowl. Serve straight away.
6. Eat Me, Keep Me
The uncooked dumplings can be frozen for up to 3 months. To freeze them, place them on the cornflour-dusted baking tray and open freeze overnight. Transfer the frozen dumplings to a tub, seal and store in the freezer. The dumplings can be cooked from frozen, following the instructions above. They'll just take an extra 2-3 mins.
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