Chicken Dumplings

Chicken Dumplings

250g chicken mince
4 cm piece ginger, grated
2 garlic cloves, crushed
2 small chillies, finely chopped, optional
1 tablespoon soy sauce
1 tablespoon Asian rice wine
½ bunch coriander, finely chopped
2 pkts wonton pastry wrappers
Chilli sauce or soy dipping sauce, to serve


Combine chicken mince, ginger, garlic, chillies, soy, rice wine, chives and coriander in a bowl and mix well with hands.

Place spoonfuls of mince mixture on each wrapper. Brush edge with cold water, then gather the outside of the wrapper together, to form money bag. Pinch to seal closed. Place dumplings on a tray lined with baking paper.

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy dipping sauce.

To make gzoya's, add dumplings to a heat pan and lightly brown the bases, for a crispy alternative.