Nisha says: “A British dessert with an Asian makeover, this was born in the 2020 lockdown when I was bored of banana bread and had some leftover gyoza skins. A traditional banoffee pie sits on a biscuit base, but these crispy dumplings replace that element. With a coconut caramel instead of toffee sauce, this dessert can be totally plant-based by using vegan cream and vegan chocolate.

“It’s absolutely beautiful and a memorable way to finish your dinner party. All elements can be made ahead of time, with the dumplings fried to serve, as they are best warm.”

Serves 4

Ingredients

3 medium bananas, peeled and diced
1 tsp ground cinnamon
1 tsp vanilla bean paste
45g dark muscovado sugar
2 tbsp coconut rum (optional)
16 gyoza wrappers
200ml coconut oil (or rapeseed oil)

For the coconut caramel:

1 x 400g can of full-fat coconut milk (ideally at least 70% coconut extract)
3 tbsp dark muscovado sugar
Pinch of flaky sea salt

For the vanilla chantilly:

250ml double cream
1 tbsp caster sugar
½ tsp vanilla bean paste

To serve

Dark chocolate shavings
Chopped pecans (optional)

Method

In a pan, combine the bananas, cinnamon, vanilla, sugar and rum (if using). Place over a low heat and cook for 4–5 minutes until the sugar has melted and the mixture is glossy, then remove from the heat and set aside to cool.

Meanwhile, make the coconut caramel by gently simmering the coconut milk, sugar and salt in a pan over a medium-high heat for about 12 minutes, until it turns into a dark brown, slightly thickened caramel. Remove and set aside.

At this point you can start to assemble the dumplings. Place a tablespoon of the cooled banana mixture in the centre of a gyoza wrapper. Dip your finger in a small bowl of water and run it around the edge of the gyoza wrapper. Fold it over into a half-moon shape and seal, and repeat with the remaining banana mixture and wrappers. Th e dumplings can at this point be refrigerated for up to 5 hours.

When ready to serve, whisk the ingredients for the vanilla chantilly together until thick, but don’t over-whisk or the cream will turn to butter!

Heat the oil in a deep frying pan over a medium heat. When hot, add the dumplings in batches of 4, and fry for 1–2 minutes on each side, until golden. Remove and drain on kitchen paper.

Meanwhile, warm the caramel through gently to reheat. Spoon some caramel into the base of shallow serving bowls, place 4 dumplings per person on top, then add some vanilla chantilly. Grate some chocolate over the top and sprinkle over chopped pecans (if using) to finish.

Share: 3 unique dumpling recipes that are sure to please a crowd