Ingredients
200g chicken mince
100g water chestnuts
drained, rinsed and diced
2 spring onions
finely sliced
1 clove garlic
finely chopped
1 tsp fresh ginger
finely chopped
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp lime juice
2 tbsp coriander leaves
finely chopped
20 fresh flour wonton wrappers
1½ tbsp lime juice
for lemon soy dipping sauce
1½ tbsp lemon juice
for lemon soy dipping sauce
2 tbsp soy sauce
for lemon soy dipping sauce
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 large bowl
- 1 saucepan
- 1 bamboo steamer
- 1 baking paper
- 1 whisk
Instructions
- Mix all dumpling ingredients (except the wonton wrappers) together in a large bowl.
- Lay wonton wrappers on a lightly floured work surface and place a teaspoon of the mixture right in the middle of each.
- Bring two opposite corners together, pinch to seal then repeat with the other corners. Dip your fingers in a little water to help seal the pastry and press together tightly – you will need to ensure there is no extra air inside as they may burst during cooking if there is.
- Place a medium-sized saucepan of water on high heat and bring to the boil.
- Line a bamboo steamer with baking paper then add as many dumplings as you can comfortably fit in there and steam for 10 minutes or until the chicken is cooked through (open one up and test just to be sure).
- Repeat with remaining dumplings.
- For the dipping sauce; just combine all ingredients and whisk. Season to taste.
Notes
Tip
You can also shallow fry these dumplings; just fill a large saucepan with about 1cm of vegetable oil and heat. Then fry for about 3 minutes on each side.
Variation
Swap the chicken mince with pork if you prefer.
