Celebrate the Year of the Snake.
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