Open-Ended Chipotle Pork & Aubergine Dumplings

Open ended chipotle pork dumplings on a plate on a bed of tomato bean stew with avocado crush on top.

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Open-Ended Chipotle Pork & Aubergine Dumplings

On a bed of chipotle tomato stew and topped with a guacamole-style dip, these open-ended chipotle pork and aubergine dumplings are honestly so delicious and super easy to fold.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Chinese, Mexican

Servings: people

Calories: 828kcal

Author: Emily Roz

Ingredients

For the stew

½ red onion chopped
1 garlic clove minced
1 tablespoon chipotle paste
1 tablespoon tomato paste
1 teaspoon ground cumin
200g kidney beans
200g tinned tomatoes
200ml vegetable stock

For the dumplings

16 circular dumpling wrappers
200g pork mince
100g aubergine, finely chopped
1 garlic clove minced
1 tablespoon chipotle paste
1 tablespoon tomato paste
1 teaspoon ground cumin

For the avocado crush

1 avocado ripe, mashed
5 baby tomatoes finely chopped
½ red onion finely diced
½ lime juiced

For garnish

2 lime wedges
Coriander

Instructions

In a large bowl, combine pork mince, finely chopped aubergine, 1 garlic minced, 1 tablespoon chipotle paste, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon black pepper. Mix thoroughly until a chunky paste forms. Set aside.
Place a saucepan on medium heat and add in a drizzle of olive oil. Next, add in ½ chopped red onion, 1 garlic cloves and fry for a minute.
Next, add in 1 tablespoon chipotle paste, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon sea salt, and 1 teaspoon black pepper. Fry for another minute.
Pour in the kidney beans, tinned tomatoes, and 200ml vegetable stock. Bring to the boil and then leave to simmer while you make your dumplings. Stir from time to time and season to taste.
Next, get your dumpling wrappers (make sure to cover them under a damp towel so they don’t dry out) and one by one, lightly wet the edges of the dumpling wrappers with your finger and add a heaped teaspoon of the filling into the centre of the wrapper.
Bring up two of the sides of the wrapper like and pinch to form a little basket-style bag. Set aside and repeat for the rest of the dumplings.
Place a large nonstick frying pan on medium heat and drizzle with 1 tablespoon oil. Gently place in your dumplings and fry for 2 minutes. Then, pour in 75ml water and cover with a lid. Cook for 6 minutes and then remove the lid and let the remaining water evaporate.
Meanwhile, combine the avocado, baby tomatoes, red onion, and ½ lime juice in a bowl. Season with salt and pepper and give it a taste. Set aside ready to serve.
To serve, ladle your bean stew onto your plates and top with dumplings. Garnish with your avocado crush, coriander, a wedge of lime, and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

For the leftovers: Store the dumplings and stew in one container and the avocado crush in another. Place in the fridge and store for up to 3 days. To reheat, place in the microwave with a loosely fitted lid until piping hot.

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