Description
Simple dumplings that you can create for your family or to entertain friends. I like to make more so I can keep some in the freezer for the next few days.
Ingredients
Scale
Dumpling filling
- 200g chicken mince
- 1 coriander root
- 1 garlic clove
- 4 pcs dried shiitake mushrooms, soaked, finely chopped
- 1 spring onion, whites finely sliced for filling & greens finely sliced for garnish
- 4 green beans, finely sliced into rounds
- 1/4 cup corn kernels
- 1/2 tbsp caster sugar, to taste
- 1/2 tbsp oyster sauce, to taste
- 1 tbsp light soy sauce, to taste
- 20 gyoza wrappers
Dressing
- 1/3 cup soy sauce
- 1 tbsp kecap manis
- 1 tbsp chinking black vinegar
- 1/4 tsp sesame oil
- 1/4 knob ginger, finely chopped
- 1/2 tsp water
Instructions
- Mix all ingredients for dressing and set aside.
- Finely mince the coriander root and garlic. Then mix the coriander, garlic, chicken mince, shiitake, spring onion whites, green beans, corn, sugar and sauces in a large bowl. With your fingers, gently massage the mixture to ensure all ingredients are combined evenly.
- Scoop 1 tsp of the chicken mince mixture onto the centre of the gyoza wrapper, brush along the half moon edges with little water and seal into a half moon shape. Repeat until you’ve finished them.
- Line a steamer basket with baking paper. Leave small gaps around the edge to let the steam through. Place all dumplings on a steaming tray one-by-one on a single layer. Cook the dumplings for 10 minutes or until cooked through. If you are steaming frozen dumplings, leave to steam longer.
- Arrange the dumplings on a serving tray. Drizzle with the vinegar dressing and garnish with sliced spring onion greens.
- Category: Appetizer
- Cuisine: Chinese