500g The Meat Box Chicken mince
6 Tbsp. chicken stock (cooled)
¼ cup chopped coriander
2 Tbsp. finely sliced spring onion
1 minced garlic clove
½ tsp. minced ginger
2 tsps. corn flour
1 Tbsp. finely chopped lemon grass (white part only)
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1 packet round dumpling wrappers
Mix all of your dumpling ingredients together quite vigorously until a sticky “paste” like consistency appears. Then get your round wrapper and place about 1-2 teaspoons (this depends on the size of your wrapper you don’t want to over fill them) in the middle of the wrapper. For the folding of the dumplings we have done a “triangle” shape fold. If you want to give this a try you will wet the edges of the wrapper with water on your finger slightly then bring both sides of the round wrapper up to the middle and seal just one half of the wrapper together. Then the other half push inwards to meet the middle and you should get three sections like ours creating that triangle shape. Make sure all edges are completely sealed and there is no air pockets. If this is too fiddly for you just seal the dumplings however you would like, again as long as the edges are sealed (water will help them stick) and you remove the air. Continue with this until all you’re filling has been used.
- Make sure you keep your wrappers covered in between making each one so they don’t dry out and crack.
- This recipe makes about 24 dumplings, if you are not going to eat them all at once you can freeze them while they are still raw. They cook really well from frozen too, just add 1-2 minutes onto the cooking time.
To cook these you can either steam them for 8-10 minutes or if you don’t have a steaming basket you can also pan fry these adding a little bit of oil to a pan that has a lid, then add the dumplings add water ¼ of the way up the dumplings then put the lid on. The water will steam them and once the water has evaporated you will get a nice golden bottom on the base of your dumplings too. This method may take slightly longer for the bottom to crisp up underneath maybe in total 10-12 minutes but make sure you watch them. Over cooked dumplings will make the wrappers goopy and gluggy.
We served our cooked dumplings with a splash of each black Chinese vinegar, soy sauce, sesame oil and chilli oil. Then sprinkled some toasted sesame seeds, sliced spring onion and coriander over the top.