Chicken and Coriander Dumplings

Try making these delicious dumplings as part of your Chinese New Year celebrations. This recipe from our friends at Asian Food Republic combines the flavours of Vietnam and Thailand with the techniques of classic Chinese cuisine.

Ingredients:

50g coriander

50g spring onion

20g fresh ginger, peeled

15g grated palm sugar

10g lemongrass stalk

5g bird’s eye chilli

400g chicken thigh mince

15ml fish sauce

juice and zest of 1 lime

20 dumpling wrappers

1 egg

 

In a food processor, blitz the coriander, spring onion, ginger, palm sugar, lemongrass and chilli until a paste has formed.

Combine the paste with the chicken mince and fold through the fish sauce, lime juice and zest.

Lay dumpling wrappers out on a clean, flat surface.  In a small bowl, beat the egg.

On each wrapper, place 20g (half tablespoon) of chicken mix into the centre and brush half of the wrapper with egg wash. Pinch sides of wrapper such that a triangular shape is formed and there are 3 points converging in the middle of the dumpling. Ensure the seals are tight to avoid any moisture going in.

Bring a large pot of salted water to a simmer and cook the dumplings in small batches for 6-7 minutes each.  Drain well and set aside. Serve with the ginger soy sauce from Asian Food Republic or your favourite dipping sauce