Food Recipes
Halloumi Dumplings
[featured-images]These crispy Halloumi Dumplings are filled with a delicious blend of salty halloumi, creamy anari, and fresh spinach. My boys (grown men in their thirties, mind you) absolutely devoured them, and I know yours will too!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of My Recipes with Halloumi.
Halloumi Dumplings
Ingredients
- 225 g Pissourkotiko Traditional Goat & Sheep Halloumi , Charalambides Christis, finely grated
- 125 g Anari Unsalted , Charalambides Christis
- 75 g 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
- 40 ml Lime Juice
- 40 ml 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.
Video
We make the dipping sauce by by cutting the ginger into thin sticks and keeping in a bowl.
Add into a mixing bowl the lime,
soy sauce,
sugar,
Fish sauce and hot sauce,
sesame oil and
whisk well.
Add into the bowl with the ginger sticks and keep aside.
For the filling we add the anari cheese into a bowl and
with the use of a spatula we break it down.
Then grate the halloumi,
and add into the bowl with the anari.
Add the spinach,
soy sauce and
rice wine vinegar.
Mix well until all liquid is absorbed.
Grate the ginger and
add to the filling bowl.
Finely chop the chives and
add into the filling bowl,
along with cornstarch,
sesame oil,
mix again and keep aside.
To fill the dumplings wet the edge of the dumpling with water,
Hold in your palm and add a tablespoon of the filling,
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.
Make sure that the dumplings that have been made are covered with a wet kitchen towel in order to avoid drying out.
Pour a tablespoon of oil and allow to heat up. Then the dumplings,
pour some water,
place the lid on and cook for 3’.
Uncover and continue cooking for the water to evaporate.
Aim for a nice golden colour on the base of the dumplings and remove to a serving plate.
