Dumplings (In A Toastie Machine)

That's correct, it's time to dust off that little-used toastie maker from the back of the cupboard of neglected kitchen appliances.

30 minutes prep

10 minutes cook

Serves 4-6

Hugh Woodward

Ingredients

enough for 4 dumplings yeasted dumpling dough

400 gpork mince

1 tspsugar

2 tspflaked sea salt

1 thumb, finely choppedginger

3 cloves, finely choppedgarlic

3 , finely choppedspring onions (whole)

50 gchicken stock, gelatinised

That's because we've invented the newest method of making dumplings, and that's sticking them in a toastie maker. It just makes sense - the high heat steams and fries the dough at the same time, leading to a crisp shelled, fluffy and chewy dumpling with a fragrant juicy filling.

Method

First of all, give the toastie machine a good clean and lightly oil the plates with a tsp or so of sunflower oil.

With the machine off, roll out the dough and separate into 8 pieces. Roll these out to the size of the toastie machine squares and lay them into the machine.

Use a food processor to blitz up the dumpling filling. Fill the dumplings in the toastie machine, place the dough on top and turn the machine on and lock it.

Cook until completely cooked through with a nice crust. Remove from the machine and serve with a dipping sauce of your choice.