Hello! Magazine UK – 12 August 2019

Serves 6 Preparationtime30-35minutes Cookingtime50-60minutes

‘Formylast

supperI’dmakea

roast:Kentlamb,

vegetablesandmint

fromourkitchen

garden’

INGREDIENTS

• Approximately 30 gyoza
  wrappers(shopboughtor
  homemade)


• 200g/7ozkale,tough
  stalks removed


• 1 tbspcoconutoil


• 2 tbsproastedhazelnuts,
  roughly chopped
  Forthedumplingfilling


• 350g/12ozdiced
  butternut squash


• 180g/6½ozricottacheese


• ½ nutmeg,freshlygrated


• 2 tbspchoppedfreshsage


• Seasaltandfreshly ground
  black pepper

Forthesauce

• 1cm/½inpieceof freshginger,
  peeledandfinelychopped


• 50g/2ozblanched
  hazelnuts, chopped


• 400ml/14flozcoconutmilk


• 2 tbspsweetsherry


• ¼ nutmeg,freshlygrated,
  plus extrato serve

1 .Forthedumplingfilling,put

thedicedsquashina steamerset

oversimmeringwaterandsteam

for8-10minutesuntiltender.

Leavetocool,thenputina

blenderorfoodprocessorwith

the ricotta, grated nutmeg, sage

andseasoning.Pulse-blend

until combinedbutbecareful

not toover-mix.

2 .Forthesauce,placetheginger

andhazelnutsina smallpanand

lightlytoast.Addtheremaining

sauceingredientsandbringtoa

simmer.Coverthepanand

simmerfor 20 minutes,thenusea

stickblendertoblitzuntilsmooth.

Seasontotastewithseasaltand

freshlygroundblackpepper.

3 .Lay3-4gyozawrappersonthe

worktopandbrushtheoutside

edgeswithwater.Placea heaped

teaspoonfulofthefillingonto

each wrapper, fold and pinch the

edgestogethertomakea

pyramid shape.Repeatwiththe

remainingfillingandwrappers.

4 .Arrangethedumplingsina

singlelayerina steamersetover

simmeringwater.Steamfor10-12

minutesbeforeserving.

5 .Steamthekalefor3-4minutes

untiljusttender.Heatthe

coconutoilina largefryingpan

orwok.Whenreallyhot,addthe

kaleandtossuntillightlygolden

ontheedges.Seasonanddivide

betweenplates.Sitthedumplings

ontop,spoonoverthesauceand

garnishwithchoppedhazelnuts

and freshly grated nutmeg.

BUTTERNUTSQUASH&SAGEDUMPLINGS

WITH HAZELNUT & COCONUT SAUCE AND KALE