Haggis Dumplings

I thought as everyone is celebrating Burns Day and Chinese New Year why not incorporate the two. I didn’t think that steamed dumplings would work well due to the textures of the ingredients, so I went for the pot sticker dumplings. Fried bottoms and steamed tops would give the best of both worlds.

You will need:

  • 100gr plain flour
  • 50 ml water
  • Haggis
  • One red onion

Preparation Method:

Mix the plain flour and water to form a dough and leave for half an hour.

For the filling you will need to add a finely chopped red onion to the minced Haggis.

Next, knead the dough for a couple of minutes and roll out into a sausage shape. You should be able to cut it into 15 pieces. Roll each segment out into circles, then add 1 table spoon your Haggis mixture. Fold in half, pinching the top where the two meet. Carefully fold the pleats, and put it on a floured plate.

To cook fry your dumplings in a pan, add a bit of water, steam with the lid on for 10 minutes, take the lid off, add another splash of oil and fry until the bases are crispy.

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