These Fresh Mango Dumplings are best served with a tangy homemade lime syrup and a sprinkling of shredded coconut. Steam like pot-stickers or pre-bake the skins for a crisp version. Dairy, nut and egg free.
In Australia, you know summer is just around the corner, not when the temperatures rise above 30°C, but when you’ve just been to your local grocer’s and came home with a handful of mangoes for less than $5. This time is right about now.
Just the other week, we were on our way to Bayview – one of the very few all-day off-leash dog beaches in Sydney when my keen foodie eye spotted yet another roadside stall sign: “Mangoes $16 a box”. Now that screams summer to me! I would have stopped but I’d already picked up a bucket of mangoes from our local Harris Farm at a similar bargain price, so we were kind of set for the moment.
We love adding fresh mango flesh to salads, curries, yoghurt – even make mango and yoghurt ice pops with them, pancakes akin to those ones found at Chinese yum cha and, more recently, dumplings. Now I bet that sweet dumplings are not the first to spring to mind, but just like the 5 ingredient blueberry dumplings, these mango ones are certainly delicious and a great treat for afternoon tea, dessert or a summery supper.
So tell me, dear reader, do you have your own way of telling that Summer is near? Or, for those of you in the North, what heralds the seasonal change to Fall for you?
Recipe notes: For the steamed version, I’ve basically just used mango flesh and preservative-free gow gee wrappers. For the crisp dumplings, I used the same pastry but baked it in a hot oven for about 5 minutes, using a mini muffin tin. To balance out the sweet flavours of mango I made a sugar-free lime juice syrup and served the lot with some shredded coconut. Mint on the crisp version is optional, but a nice colour contrast. Cups can be pre-made up to 3 days ahead then filled when ready to serve. Steamed dumplings should be consumed straight away.
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- 16 (preservative-free) gow gee wrappers
- 1 (400g / 1lb) fresh mango, peeled and diced finely
- Juice of 1 lime
- 1tbsp coconut milk
- Shredded coconut
- (Small mint leaves)
- Place a gow gee pastry round in the palm of your hand and brush edges with some fresh water.
- Place a heaped teaspoon of diced mango flesh in the middle of the round and fold the pastry as you would a taco, in half.
- Stick the water-brushed pastry together tightly, keeping the mango inside.
- Now working from one end of the dumpling to another gather the sealed pastry ridge to crimp up.
- Repeat with remaning dumplings.
- Steam dumplings in a paper-lined steamer for 3 or so minutes for the pastry to cook.
- Serve warm with a side of the Lime Syrup and some shredded coconut.
- Place gow gee pastry rounds snugly into a small 12-hole muffin tin. Fill with pie weights or dried lentils.
- Bake in a preheated oven for 5 minutes or until the wrappers are starting to turn a rich golden colour.
- Remove from oven, tip out the weights and set aside to cool.
- Once cooled, fill the pastries with finely diced mango flesh, drizzle with lime syrup and sprinkle over with coconut.
- Place lime juice and coconut milk in a small pan, bring to the boil over medium low heat.
- Reduce heat to low and cook for a further 5 minutes of so, until the juice has thickened into a syrupy consistency.
- Remove from heat and set aside to cool.