Heinz [Seriously] Good Garlic and Onion Mayonnaise Rainbow Vegetable Dumplings

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  1. 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.
  2. Once cool, add your mayonnaise to the vegetables and stir to combine. Season to taste and set aside.
  3. Combine your flour, water and salt in a bowl with chopsticks until you have a shaggy dough.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. 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.
  9. Arrange on a plate with your side salad and extra mayonnaise to dip.