Chicken Dumpling Cups
- 700g Hazeldenes chicken thigh fillets (skin off), cut into very small pieces
- 2 garlic cloves, minced
- 2 tsp ginger, minced
- 1 ½ tbsp soy sauce
- Pinch of white pepper
- 2 tsp sesame oil
- 4 spring onions, finely chopped
- 1/3 cup cabbage, shredded & chopped
- 1 pack wonton wrappers
- Avocado oil spray
Optional
- Chilli oil
1. Preheat the oven to 200°C.
2. In a large bowl, combine chicken thighs, soy sauce, ¾ of the spring onions (reserve the rest for garnish), cabbage, white pepper, garlic, ginger, and sesame oil. Mix well.
3. Lightly spray a muffin tin with avocado oil and press a wonton wrapper into each cup, molding it to the sides.
4. Fill each wonton wrapper with the chicken mixture, pressing it down gently.
5. Bake on the middle rack for 15–20 minutes, rotating the tray halfway through cooking.
6. Remove from the oven and allow the cups to cool for about 15 minutes. Carefully transfer them from the muffin tin to a paper towel to absorb any excess oil.
7. Plate the wonton cups, garnish with the remaining spring onions, and serve with chilli oil. Enjoy!