A Chinese dumpling with an unexpected twist

A Chinese dumpling with an unexpected twist Irene Li These untraditional dumplings are filled with chorizo Plump, spicy and juicy, these chorizo dumplings from the cookbook, Double Awesome Chinese Food, are accompanied by a white bean puree and coriander-infused oil. Adding spicy chorizo to Chinese dumplings might be unconventional, but according to Boston Magazine, the savoury delight from Mei Mei Dumplings "might just be the best two-bite morsel in town". Irene Li Mei Mei's dumplings reflect Li's Chinese heritage and a love for local and seasonal food Chorizo Dumplings recipe By Irene, Andrew and Margaret Li Makes about 24 dumplings This recipe can be streamlined by using store-bought hummus, pre-made dumpling wrappers and infused oil. Ingredients For the bean puree: one 400g can chickpeas or white beans, such as cannellini, drained and rinsed 2 garlic cloves, sliced ¼ small onion, minced ½ cup extra-virgin olive oil ½ tsp kosher salt a pinch of white pepper For the coriander oil: 1 bunch coriander, roughly chopped 210g neutral oil, such as canola For the dumplings: one 396g pack of round dumpling wrappers or homemade Hot Water Dough 455g raw chorizo sausage, casings removed if necessary neutral oil, such as canola, for frying Method Step 1 Make the bean puree.