From Obacci Jacket Lunch Box:



( Some more of my favorites! )

So, I really love the fried dumplings you get from some Chinese places. I'm actually kind of picky about them, and I know which restaurants have the best. But the trouble with dumplings/wontons is that you never really know what's in there. I'm pretty sure they are pork and spices, but I decided to try and make my own version that are somewhat healthier. Plus, they will be nice for bento lunches too!


So here's my version, and let me tell you, they are yummmy! Also, this makes a lot of dumplings, and then you have filling left over, which I pan fried into patties. You could probably half everything and fill up a package of wonton wrappers no problem.



Four nice sized leeks
Half a bag of carrots, roughly chopped
sea salt to taste


One tube of turkey sausage
Three eggs
a handful of fresh cilantro, chopped
a teaspoon of ginger paste
a teaspoon of chopped garlic

wonton wrappers
vegetable oil
bowl of water



Fill a stock pot about halfway with water and put it on to boil while you prepare the leeks. Pull off the outside leaves and rinse well, remove the bottom of the stalk and cut into thick slices. Boil these and the carrots for about 45 minutes, until everything is super soft. Then strain off the broth (I freeze this for later use) and try and squeeze out as much of the moisture as possible. Then add some sea salt and crush it up with your hands until it is all mushed up.

Add the sausage, eggs, cilantro, ginger and garlic and mash up well. Then lay out your wrappers on a cutting board or something. I do about 9 at a time. Put about a teaspoon of the filling in the center of each one, then wet the forefingers of each hand and paint a little sweep of water along two adjoining sides. Then just fold them over, pinch the corners, and you have little triangle dumplings, ready to go.

Put about three tablespoons of oil in a pan and put in a layer of dumplings. You want to brown them on one side, which takes a couple of minutes on medium high heat for me. Don't turn them over! Just add about half a cup full of water and cover as they bubble, for about a minute. This steams the filling and the top of the dumpling really well. Then remove the top and cook until the water is just about gone. Done!


To dip them, I like a traditional sauce made from soy sauce, white wine vinegar, ginger and green onions.