These juicy dumplings are filled with chicken and fragrant ginger and coriander, they are then steamed and fried. Served with a sweet black vinegar dipping sauce and toasted sesame seeds. Great for entertaining or as a starter. 

CHICKEN, GINGER & CORIANDER DUMPLINGS

Makes 30 dumplings

INGREDIENTS

DUMPLINGS
300 grams chicken mince
½ cup coriander leaves and stalks, finely chopped
4cm piece of fresh ginger, peeled and minced
1 clove of garlic, minced
1 tablespoon soy sauce
30 dumpling wrappers
Vegetable oil for frying

SWEET BLACK VINEGAR DIPPING SAUCE
2 tablespoons brown sugar
4 tablespoons Chinese black vinegar
4 tablespoons Soy Sauce
1 teaspoon chilli flakes in oil (alternatively ½ chilli, deseeded and finely chopped)

METHOD

DUMPLINGS
In a bowl, combine the dumpling filling ingredients.

Set yourself up with a small bowl of water, a pastry brush, a tray lightly dusted with flour, the dumpling wrappers and filling. 

Take a heaped teaspoon of the filling and place in the centre of your dumpling wrapper. Wet a pastry brush and dab a little water around the edges. Gently fold the dumpling wrapper over to make a semicircle and press any air bubbles out as you go. Firmly seal the edges, flatten base of each dumpling and place on floured tray.

Boil 1 cup of water.

Heat a non-stick frypan with a lid over a medium heat and add a good glug of vegetable oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until dumplings are golden brown on the base, this should take around 1 – 2 minutes. Add cup of boiling water, cover and cook for 4 minutes. Once water has evaporated remove from pan. 

DIPPING SAUCE
Combine dipping sauce ingredients and stir until brown sugar has completely dissolved.

Arrange dumplings in a bowl and pour over 1/3 of the dipping sauce. Decorate with toasted sesame seeds and radish microgreens. Serve dumplings with remaining dipping sauce.   

This recipe was produced in partnership with CSR Sugar.