®

Menu

Contact

PO Box 7027 Bondi Beach

2026 NSW Australia

  • White Instagram Icon
  • White Facebook Icon
  • Twitter - White Circle
  • White Pinterest Icon

 © Copyright Mia Cucina 2018

Chicken Dumplings

April 14, 2016

 
 
 
 
 
 
 
 
 
 
 
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.

Share on Facebook
Share on Twitter
Please reload

RECENT POST

January 3, 2019

July 21, 2018

July 17, 2018

November 20, 2017

Please reload

Join our mailing list