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Spicy Mediterranean Dumplings

By Marlena Spieler, International Food Writer & Broadcaster

Serves: 4-6


  • 1 package Japanese gyoza dough circles or wonton squares
  • Head of kale or Chinese cabbage


  • 1 kg minced or ground lamb,
  • 3 cloves garlic chopped,
  • 1-2 tsp hot pepper sauce or paste,
  • 1 tsp ground cumin,
  • 1 tsp ground coriander,
  • 1 tsp fennel seeds,
  • 1 tsp (mild) paprika,
  • 1/4-1/2 tsp cinnamon powder,
  • 1/2 tsp salt,
  • 3 tbsp Navarino Icons Roasted Red Pepper & Tomato Dip
  • 2 tbsp coarsely chopped cilantro

Dipping sauces:
Garlic& rosemary vinegar: 2 cloves garlic, 4-6 tbsp Navarino Icons Vinegar with Rosemary & Thyme.
Eggplant & hummus: 4-6 tbsp Navarino Icons Crushed Roasted Eggplant, 2-3 tbsp store-bought hummus, handful of Navarino Icons Whole Olives, hot pepper sauce, ground cumin
Citrus chutney: 100-150g Navarino Icons Lemon Marmalade, 1/4-1/2 tsp ground cumin or to taste, several pinches Moroccan spice blend, masala mix or good quality, fragrant curry powder
Basil & olive tapenade: 2 tbsp Navarino Icons Olive Bruschetta, 1 tbsp Navarino Icons Extra Virgin Olive Oil, 1 tbsp Navarino Icons Vinegar with Rosemary & Thyme, 2-3 tbsp chopped fresh basil.
Spicy Mediterranean Dumplings & filling: Throw all the ingredients for the filling together into a bowl and mix well using your hands (can be done a day or two in advance). Take each dough circle or square and wet the perimeter with a brush or fingers. Place a heaped tablespoon of filling in the center of each piece of dough, bring the two opposite ends together and pinch them tight, continuing around the edges until your round has formed a half moon. Use your fingers or a fork to seal the edges. Set each dumpling on a floured surface
so that they’re not touching each other until you are ready to steam. When ready to steam, bring the water to the bottom to boil. In the steaming layer, place a handful of kale or Chinese cabbage leaves at the bottom and the dumplings as close as they can be without touching on top. Cover and cook
on high heat for about six minutes or until the dough turns translucent and the filling is cooked through.
Serve the greens along with the dumplings.
Garlic & rosemary vinegar: Crush the garlic in a mortar with a pinch of salt, then stir in the vinegar.
Eggplant & hummus: Mix the eggplant and hummus together; arrange on a plate and garnish with a drizzle of olive oil, a pinch of cumin, a sprinkle of hot pepper sauce and a small handful of black olives.
Citrus chutney: Mix all the ingredients together in a bowl.
Basil & olive tapenade: Mix all the ingredients together in a bowl.