Dumpling’ s are so in at the moment, and actually pretty easy to make filled with meat, fish or vegetables. They make a perfect sharing plate.There are so many combos’s around Recipe by Dish Magazine
Ingredients
- 1 stalk lemongrass
- 300 grams good quality chicken mince
- 1/4 cup finely chopped coriander
- 2 tsp soy sauce
- 2 tsp Shaoxing (Chinese cooking wine)
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic
- pinch of chilli flakes
- 2 tsp cornflour
- dumpling wrappers
- slices red chilli to serve
Soy and Lime Dipping Sauce
- 1/4 cup soy sauce
- 1 tbsp lime juice
- 2 tsp chilli sauce
- 1 tsp sesame oil
Method
- Grate the lemongrass with a fine grater (or microplane).
- Place in a large bowl along with the remaining dumpling ingredients and combine well.
- Brush the edge of each dumpling wrapper with water.
- Place the wrapper in the palm of your hand and put 2 teaspoons of the mixture in the centre.
- Bring the edges together, folding in and pinching them tightly to seal and make small pleats, like a little money bag, leaving the centres open. if this doesn’t quite go according to plan just fold the move and seal
- Place on a baking paper-lined tray that’s been dusted with a little flour, leaving space between each one otherwise they will stick together.
- To cook, put the Dumpling in a baking paper-lined steamer, making sure there is a little space between each one. Cover and cook for about 7 minutes or until the filling is firm and fully cooked through. ( I use my ricer cooker steamer )
- For the sauce, combine all ingredients in a serving bowl and mix well.
- Serve with fresh red chilli and coriander.
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