Celeriac, leek and miso dumplings

Ingredients

For the dumplings 2 tbsp rapeseed oil 150g leek (about 1), trimmed, washed and very finely chopped 100g extra-firm tofu, coarsely grated 2 garlic cloves, peeled and grated 2½ tbsp brown rice miso

150g celeriac, peeled and coarsely grated

1 pack wonton wrappers

(suitable for vegans)

For the dipping sauce 4 tbsp light soy sauce

2 toasted sesame oil 1 tbsp white sesame seeds

1 tsp chilli flakes 2 tbsp white-wine vinegar

⅓ cucumber, deseeded and cut into small dice

It’s my belief that everyone lov loves dumplings, from crisp-bottomed gyoza to pillows of ravioli or chubby flour bombs that sit atop a stew. The ones in today’s recipe are some of the easiest to make. The wrappers, or wonton skins, are pre-made, so just need filling and folding.

Method

I use square wonton wrappers, but many brands contain egg, so check the label. Gyoza wrappers work well as a substitute.

Heat the oil in a frying pan and, once hot, add the leek, tofu and garlic, and saute, stirring often, for about four minutes, until the leek has softened. Take off the heat, stir through the miso and grated celeriac, and mix really well until the celeriac starts to wilt.

Put all the ingredients for the sauce in a small serving bowl, and stir to combine.

To make the dumplings, fill a small bowl with water and have the filling and wrappers within easy reach. Lay one wrapper in front of you in a diamond shape and put two teaspoons of filling in the centre. Brush the edges of the wrapper lightly with water, then fold it in half to make a triangle. Press down around the filling (to make sure there are no air bubbles), then press outwards to seal it. Repeat with the remaining wrappers and filling.

Bring a medium-large pan of water to a boil. Turn down to a gentle simmer, drop in about six dumplings so as not to crowd the pan, then simmer for four minutes. Using a slotted spoon or spider, transfer to a plate lined with kitchen towel to drain, and repeat with the rest of the dumplings.

Arrange the dumplings on a platter, platt drizzle over a few tablespoons tables of the sauce, and serve with the t rest of the sauce on the side, for dip dipping.