Crispy Dumplings in Filo Pastry

Golden, crispy dumplings. Crunchy on the outside, juicy on the inside. Packed with flavor in every bite.
The secret? Chinese umami oil and delicate filo pastry. Dangerously addictive. Serve with MeiMei’s signature salad for the perfect finish.

Serves 3–4 (approx. 12 dumplings) / 30 minutes

Ingredients

• 1 egg
• 4 large sheets of filo pastry
• 500 g chicken breast
• 150 g red pepper (sivri or similar)
• 1 yellow onion
• 10 g fresh ginger
• 75 g fresh coriander
• 1 tsp paprika powder
  
• 1 tsp lemon pepper
• 2 tbsp soy sauce
• 3–4 tbsp MeiMei Umami Oil
• ½–1 tbsp MeiMei Chili Oil
• 1 tbsp sesame seeds

Chicken marinade

• Salt and pepper
• 4 tbsp soy sauce
• 1 tsp sugar

Instructions

Filling

1. Cut the chicken into small cubes and marinate for at least 10 minutes.
   Finely chop the ginger. Dice the red pepper. Chop the onion and roughly chop the coriander.
2. Heat 3–4 tbsp MeiMei Umami Oil in a pan. Sauté the ginger until fragrant.
   Add the chicken and cook until nicely browned. Season with paprika powder and lemon pepper.
3. Add the red pepper and onion. Adjust seasoning with extra soy sauce (about 2 tbsp).
   Remove from heat and let cool slightly.
   Mix with coriander and MeiMei Chili Oil.

Dumplings

1. Fold a sheet of filo pastry in half to create a double layer. Cut into squares (approx. 10 × 10 cm). Each sheet makes about 3 squares.
2. Place 1–2 tbsp of filling onto each square. Fold into small “pillows” and brush the edges with egg to seal.
   Brush the tops with egg and sprinkle with sesame seeds.

Cooking

1. Heat MeiMei Umami Oil in a pan and fry the dumplings until golden and crispy on both sides.

• Alternative – oven/air fryer:
  Brush or spray the dumplings with umami oil
• Oven: 200°C, approx. 10 minutes per side
• Air fryer: 180°C, approx. 10 minutes per side