20 store-bought frozen dumplings
2 tbsp milk
1 cup panko breadcrumbs
1/4 cup finely grated parmesan cheese, plus extra to serve
2 tbsp finely chopped coriander (cilantro)
2 tsp sea salt, plus extra
½ cup cornflour (cornstarch)
vegetable oil, for deep frying
chilli flakes, to serve
sweet chilli sauce, to serve
Place the dumplings on a tray lined with baking paper and allow to thaw completely.
Whisk the eggs and milk together in a bowl. In a separate bowl, mix the breadcrumbs, parmesan cheese, coriander and 2 teaspoons of salt. Place the cornflour onto a plate.
Take a dumpling and coat it in the cornflour and dust off the excess. Then place the dumpling in the egg mixture and toss to coat. Transfer the dumpling to the breadcrumb mix and toss until evenly coated. Repeat with remaining dumplings.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot (150°C/302°F, or when a wooden spoon handle dipped into the oil forms small bubbles), cook the crumbed dumplings, in batches, for about 5 minutes or until golden and cooked through. Make sure your oil isn’t too hot so that the dumplings have time to cook all the way through. Transfer to a tray lined with paper towel and sprinkle with extra salt.
Transfer the dumplings to a serving plate and sprinkle with chilli flakes and extra parmesan. Serve with sweet chilli sauce.