Name: Chinese Chicken Dumplings
Ingredients: 150 g chicken mince; 1 tsp finely chopped lemongrass; ½ tsp finely grated ginger; 1 cup finely chopped cabbage; 1 spring onion, chopped; Handful of fresh coriander leaves, chopped; 1 tsp chicken stock powder; 2 tsp cornflour; 1 tsp sesame oil; 1 Tbsp Wattie's Bit on the Side Sweet Chilli Sauce; 25 dumpling wrappers; ½ cup Wattie's Bit on the Side Sweet Chilli Sauce; 1 –2 Tbsp lime juice; 1 tsp fish sauce; Handful of fresh coriander leaves, chopped

Chinese Chicken Dumplings

Dumplings are becoming so popular and they’re not that hard to make (once you know how!). Our version is packed with authentic flavours and they’re perfect served with our sweet chilli dipping sauce.

Makes 25

Prep Time 30–40 minutes

Cook Time 20–25 minutes

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Ingredients

150g chicken mince

1 tsp finely chopped lemongrass

½ tsp finely grated ginger

1 cup finely chopped cabbage

1 spring onion, chopped

Handful of fresh coriander leaves, chopped

1 tsp chicken stock powder

2 tsp cornflour

1 tsp sesame oil

1 Tbsp Wattie's Bit on the Side Sweet Chilli Sauce

25 dumpling wrappers

½ cup Wattie's Bit on the Side Sweet Chilli Sauce

1-2 Tbsp lime juice

1 tsp fish sauce

Handful of fresh coriander leaves, chopped

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

To make the Dumpling Filling: In a bowl, mix all the ingredients together.

Step 2

To make the dumplings: Wet the edge of a dumpling wrapper. Place a teaspoonful of the filling in the middle of the wrapper. Fold the wrapper in half to form a semi-circle. Pinch the sides of the wrapper to seal the mixture. Crimp the seal with your fingers to form pleats, or use a fork. Stand the dumpling, seam side up, on a tray lined with baking paper. Repeat with the remaining filling and wrappers, keeping the dumplings separate on the tray to avoid them sticking together.

Step 3

Line a bamboo or metal steamer with baking paper. Steam the dumplings over boiling water for 10–12 minutes or until they are tender and filling is cooked. Remove from the steamer and stand for 1–2 minutes before serving them with the dipping sauce.

Step 4

To make the dumplings crispy. Heat a little oil in a non-stick frying pan. Place the steamed dumplings seam side up into the pan and cook over a medium heat until the bases are golden and crispy.

Step 5

To make the Sweet Chilli Dipping Sauce: Whisk the ingredients together.

Tips

Dumplings can be frozen. Place on a tray lined with baking paper, seam side up. Once frozen, pack into sealable plastic bags. Cook the dumplings from frozen. Cooking time will be 13-15 minutes. Dumplings can be frozen for up to 1 month.

What do I need ?

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Original recipe yields 25 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

150 g chicken mince

2

1 tsp finely chopped lemongrass

3

½ tsp finely grated ginger

4

1 cup finely chopped cabbage

5

1 spring onion, chopped

6

Handful of fresh coriander leaves, chopped

7

1 tsp chicken stock powder

8

2 tsp cornflour

9

1 tsp sesame oil

10

1 Tbsp Wattie's Bit on the Side Sweet Chilli Sauce

11

25 dumpling wrappers

12

½ cup Wattie's Bit on the Side Sweet Chilli Sauce

13

1 –2 Tbsp lime juice

14

1 tsp fish sauce

15

Handful of fresh coriander leaves, chopped

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