Chilli Vinegar Dumplings

PREPARE THE DUMPLING DOUGH:

1. In a bowl, mix the all-purpose flour and salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.

PREPARE THE FILLING:

1. Heat oil in a pan. Add chopped onions and sauté until translucent.
2. Add the ginger-garlic paste and sauté for another minute.
3. Add the finely chopped mixed vegetables and cook until tender.
4. Stir in the Winn Soya sauce, Winn Chilli Vinegar, salt, and pepper. Cook for another 2 minutes. Turn off the heat and let it cool.

ASSEMBLE THE DUMPLINGS:

1. Divide the dough into small equal-sized balls. Roll each ball into a thin circle (about 3 inches in diameter).
2. Place a small spoonful of the vegetable filling in the center of each circle.
3. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal the dumplings. You can also pleat the edges for a decorative look.

COOK THE DUMPLINGS:

1. You can steam or pan-fry the dumplings.
2. To steam: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes until they are cooked through.
3. To pan-fry: Heat 2 tablespoons of oil in a non-stick pan. Place the dumplings in the pan and cook until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover, and let them steam until the water evaporates and the dumplings are cooked through.

PREPARE THE SAUCE:

1. Heat oil in a pan. Add the soy sauce, winn chilli vinegar, tomato ketchup, sugar, and chili sauce. Mix well.
2. Add the cornstarch mixture and stir continuously until the sauce thickens. Adjust seasoning if necessary.

SERVE:

1. Arrange the cooked dumplings on a serving plate.
2. Drizzle the prepared sauce over the dumplings or serve it on the side for dipping.
3. Garnish with chopped spring onions or sesame seeds if desired.