Ingredients
Scale
Filling:
250g chicken mince
1 tablespoon chives, finely chopped
2 shallots, finely sliced
1 clove garlic, minced
1 tablespoon salt reduced soy sauce
1 tablespoon oyster sauce
½ teaspoon white pepper
1½ teaspoons sesame oil
1 teaspoon cornflour
To assemble:
24+ pack of dumpling wrappers
Water, for sealing
To cook:
1 tablespoon olive oil
3–4 tablespoons water per batch
To serve:
1 tbsp salt reduced soy sauce
Instructions
- Place all filling ingredients into a large bowl and mix until well combined.
- Lay a dumpling wrapper flat on a clean surface. Place approximately 1 teaspoon of filling in the centre, being careful not to overfill.
- Dip your finger in water and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape. Press the edges firmly to seal, you can pleat the edges with your fingers or press them down with a fork.
- Place the sealed dumpling on a tray lined with baking paper, sprinkle with cornflour to prevent sticking. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat.
- Arrange the dumplings flat-side down in a single layer, making sure they are not touching. Cook for 2-3 minutes until the bases are golden brown.
- Carefully add 3-4 tablespoons of water to the pan and immediately place a lid on top. Allow the dumplings to steam for 3-4 minutes until the water has fully evaporated.
- Remove the lid and cook for a further 1–2 minutes until the bases are crisp again.
- Cook in batches, repeating steps 5-8.
- Remove from the pan and serve immediately with soy sauce for dipping.