Chicken dumplings
Makes:
15 - 20
Preparation Time:
10 mins
Cooking Time:
15- 20 mins (depending on cooking method)
Ingredients:
- 500g Hazeldenes chicken mince
- 180g mushrooms, finely chopped
- 2 tbsp ginger, chopped
- 2 tbsp garlic, finely chopped
- 1-2 spring onions, finely chopped
- ¼ cup chives, finely chopped
- ½ tsp salt
- 2 tbsp light soy sauce
- ¼ tsp white pepper
- 1 tbsp oil
- 30 dumpling wrappers
Method:
- Heat 2 tsp oil in a pan. Add garlic, ginger and spring onion. Cook off for a few seconds and add in the mushrooms.
- Add soy sauce and cook until the mushrooms leach out any water and they become soft. Set aside to cool down.
- In a large bowl, add the chicken mince, cooked mushroom mixture, chives and the rest of the dumpling ingredients. Mix well.
- Place the dumpling wrappers into a small muffin tray and then place in roughly a tablespoon of the dumpling mix and use the back of your spoon to close over the wrapper.
- If your oven has a steaming function, set the oven temp to 100°C. Otherwise, you can cook the dumplings on the stove or in a normal oven. If cooking in the oven set the oven to 180°C. If cooking it on the stove, set to a medium heat. Use a large deep baking dish to make a water bath. Cover the bottom of the tray with water, and scrunch up some foil to hold the muffin tray in place. Cover tightly with foil. Steam for 20-25 minutes or until cooked through. (cooking time may vary depending on the cooking method you chose.
- Serve with chilli oil for that extra kick! Enjoy!