Ingredients
- 450g lean chicken mince
- 230g can water chestnuts, drained and finely chopped
- 2 cloves garlic, crushed
- 1cm piece fresh ginger, peeled and grated
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 1 tbsp chopped fresh coriander
- 2 spring onions, finely chopped
- 1 packet of wonton or gyoza wrappers (approx. 40)
- Soy sauce
- Sweet chilli sauce
Dumplings
Makes: 40 dumplings
Prep: 20 mins
Cooking: 15 minutes
Difficulty: Easy
Oven Function: FullSteam
Method
Preparation
For the Dumplings
- Combine all of the filling ingredients in a bowl and mix to combine.
- Line the large perforated stainless steel tray with baking paper. Preheat oven on FullSteam 100°C.
- Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands. Place filling on a wrapper and wet wrapper edge with a little water.
- If using wonton wrappers, pinch the wrapper around the filling to make a purse shape.
- If using gyoza wrappers, fold the wrapper and pinch pleat the edge to seal. Place dumplings on the prepared tray. Repeat with remaining mixture.
Cooking
- Steam the dumplings for 12 – 15 minutes or until cooked.
- Serve with your choice of dipping sauce.
Serving Suggestions
Recipe presented by NEFF.
