Halloumi Dumplings | Charalambides Christis
Frixos Personal Chefing
Suitable for vegetarians
November 27, 2024
Halloumi dumplings with pissourkotiko traditional halloumi Charalambides Christis and anari unsalted.
Prep Time
25
mins
Cook Time
20
mins
Serves
2
Ingredients
- 225g Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, finely grated
- 125g Anari Unsalted, Charalambides Christis
- 75g Spinach, cooked and chopped
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Fresh Chives, finely chopped
- 2 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tsp Cornstarch
- Rapeseed Oil, or corn/peanut oil
- 25-30 Dumpling Wrappers, Shanghai Style (thin white ones)
Dipping Sauce
- 1-inch Ginger, cut in Sticks
- 40ml Lime Juice
- 40ml Soy Sauce
- 1 tbsp Sugar
- 1 tbsp Fish Sauce
- 1 tbsp Hot Sauce, optional
- ½ tsp Sesame Oil
Instructions
- We make the dipping sauce by adding in a small bowl all the ingredients except of the ginger. Whisk until sugar is diluted and well combined. Adjust to taste with lime, sugar and water if too fishy. Add the ginger sticks and keep aside.
- Add into a large bowl the anari cheese and with the use of a spatula break it down. Then add the grated halloumi, the chopped spinach, soy sauce and rice wine vinegar. Mix well until all liquid is absorbed. Add the ginger, chives, cornstarch, sesame oil, mix again and keep aside.
- To fill the dumplings have on your side a bowl with water and wet the edge of the dumpling. Hold in your palm the dumpling and add a tablespoon of the filling in the centre. Fold the dumpling into a half moon shape and press to seal. Then fold starting from the centre to the left about 3 folds and then centre to the right another 3 folds. Press again the edges to ensure perfect seal. Continue until the filling is finished and make sure that the dumplings that have been made are covered with a wet kitchen towel in order to avoid drying out.
- Take a large frying pan and place on medium heat. Pour a tablespoon of oil and allow to heat up. Then gently add 10-12 dumplings in the pan, pour 50ml of water, place the lid on and cook for 3’ and until the water has evaporated. Uncover and continue cooking aiming for a nice golden colour on the base of the dumplings. Remove to a serving plate and repeat for the rest of the dumplings.
- Serve with chives and the dipping sauce.
