Heinz [Seriously] Good Garlic and Onion Mayonnaise Rainbow Vegetable Dumplings
Heat your vegetable oil in a large wok over a medium heat. Add your onions until they are soft and starting to caramelise. Add your garlic and ginger paste and cook out for a minute before tipping in your remaining vegetables and a pinch of salt. Stir fry for 5 mins until all your vegetables are tender. Pour into a bowl and leave to cool.
Once cool, add your mayonnaise to the vegetables and stir to combine. Season to taste and set aside.
Combine your flour, water and salt in a bowl with chopsticks until you have a shaggy dough.
Turn out onto a lightly floured surface and knead until you have smooth dough. Pop in a lightly greased bowl and cover with a damp cloth - leave to rest for 30 mins.
Remove your dough from the bowl and, with a floured thumb, make a whole in the middle to create a donut shape. Cut this disc in half, then cut each strip into 1 inch pieces.
Take one piece of dough and cover the rest with a damp cloth. Dip your dough in cornflour and then roll into a thin disc using a rolling pin.
Place a heaped teaspoon of your vegetable filling into the centre of your disc, then pleat the edges to seal. Repeat with your remaining dough and filling.
Heat a little oil in a large non stick frying pan with a lid. Place your dumplings in the pan and fry over a medium heat for 2 mins until they have a golden base. Carefully pour 3 tbsp water into your pan and quickly place the lid on. Steam for 7 mins until your dough is tender and your water has evaporated.
Arrange on a plate with your side salad and extra mayonnaise to dip.