This celebrity cook reveals her unexpected post-Christmas cooking secret
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Leftovers might seem like the end of a festive feast, but sometimes they hold the key to creating something extraordinary.
When one celebrated cook shared her ingenious approach to holiday scraps, it sparked a wave of excitement among food lovers.
What she revealed was a simple yet game-changing way to transform a staple ingredient into a dish that’s as versatile as it is delicious.
Courtney Roulston, the well-known cook, TV personality, and Coles ambassador, showcased a delightful way to repurpose leftover Christmas ham with her recipe for ham and ginger dumplings.
Famous for her appearances on MasterChef and Farm to Fork, Courtney demonstrated this dish during her segment on Sunrise. These dumplings, she noted, were a creative alternative to the usual leftover ham staples like sandwiches, fried rice, or soup.
‘Just when you think you can’t eat any more ham, a dumpling comes along to save the day!’ Courtney shared. She also suggested that this recipe could be a fun way to involve kids in the kitchen, folding dumplings together.
Ham, Ginger & Spring Onion Dumplings
This versatile recipe offers options for steaming, poaching, frying, or cooking the dumplings pot-sticker style. They can also be frozen before cooking, making them a convenient choice for later.
Prep time: 30 minutes
Cook time: 15 minutes
Ingredients:
- 350g leftover ham off the bone, finely chopped
- 150g pork mince
- 2 tbsp fresh ginger, finely chopped
- 3 spring onions, finely sliced (green tops reserved for garnish)
- 1 egg, lightly beaten
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp corn flour
- 50 wonton wrappers
Quick chilli oil:
- 2 tbsp dried chilli flakes
- 2 large garlic cloves, minced
- ½ cup light olive oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp sugar
- Sea salt and white pepper, to taste
- 2 tbsp roasted almonds, chopped
Method:
1. Prepare the filling:
Combine ham, pork mince, ginger, spring onions, egg, soy sauce, sesame oil, corn flour, and a pinch of white pepper in a bowl. Mix thoroughly.
2. Assemble the dumplings:
Place 10 wonton wrappers on a clean surface. Add 1 heaped teaspoon of the filling to the centre of each. Brush two edges with water and fold into triangles, pressing out air. Cover with a tea towel as you work.
3. Cook the dumplings:
Bring a wide frying pan of water to a gentle simmer. Poach 10 dumplings at a time for 5 minutes or until wrappers are translucent. Use a slotted spoon to remove them. Uncooked dumplings can be frozen in airtight containers.
4. Make the chilli oil:
Heat oil in a pot over medium heat. Combine chilli flakes, garlic, and a pinch of salt and pepper in a heatproof bowl. Carefully pour hot oil over the mixture—it will sizzle. Stir in soy sauce, lemon juice, sugar, and almonds.
Place dumplings on a serving plate, drizzle with chilli oil, and garnish with reserved spring onion tops.
What’s your go-to dish for using up holiday scraps? Let us know in the comments below!
When one celebrated cook shared her ingenious approach to holiday scraps, it sparked a wave of excitement among food lovers.
What she revealed was a simple yet game-changing way to transform a staple ingredient into a dish that’s as versatile as it is delicious.
Courtney Roulston, the well-known cook, TV personality, and Coles ambassador, showcased a delightful way to repurpose leftover Christmas ham with her recipe for ham and ginger dumplings.
Famous for her appearances on MasterChef and Farm to Fork, Courtney demonstrated this dish during her segment on Sunrise. These dumplings, she noted, were a creative alternative to the usual leftover ham staples like sandwiches, fried rice, or soup.
‘Just when you think you can’t eat any more ham, a dumpling comes along to save the day!’ Courtney shared. She also suggested that this recipe could be a fun way to involve kids in the kitchen, folding dumplings together.
Ham, Ginger & Spring Onion Dumplings
This versatile recipe offers options for steaming, poaching, frying, or cooking the dumplings pot-sticker style. They can also be frozen before cooking, making them a convenient choice for later.
Prep time: 30 minutes
Cook time: 15 minutes
Ingredients:
- 350g leftover ham off the bone, finely chopped
- 150g pork mince
- 2 tbsp fresh ginger, finely chopped
- 3 spring onions, finely sliced (green tops reserved for garnish)
- 1 egg, lightly beaten
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp corn flour
- 50 wonton wrappers
Quick chilli oil:
- 2 tbsp dried chilli flakes
- 2 large garlic cloves, minced
- ½ cup light olive oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp sugar
- Sea salt and white pepper, to taste
- 2 tbsp roasted almonds, chopped
Method:
1. Prepare the filling:
Combine ham, pork mince, ginger, spring onions, egg, soy sauce, sesame oil, corn flour, and a pinch of white pepper in a bowl. Mix thoroughly.
2. Assemble the dumplings:
Place 10 wonton wrappers on a clean surface. Add 1 heaped teaspoon of the filling to the centre of each. Brush two edges with water and fold into triangles, pressing out air. Cover with a tea towel as you work.
3. Cook the dumplings:
Bring a wide frying pan of water to a gentle simmer. Poach 10 dumplings at a time for 5 minutes or until wrappers are translucent. Use a slotted spoon to remove them. Uncooked dumplings can be frozen in airtight containers.
4. Make the chilli oil:
Heat oil in a pot over medium heat. Combine chilli flakes, garlic, and a pinch of salt and pepper in a heatproof bowl. Carefully pour hot oil over the mixture—it will sizzle. Stir in soy sauce, lemon juice, sugar, and almonds.
Place dumplings on a serving plate, drizzle with chilli oil, and garnish with reserved spring onion tops.
What’s your go-to dish for using up holiday scraps? Let us know in the comments below!
