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dumplings
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Ingredients
For the dumplings
- 250 g lean chicken mince
- 4 cloves garlic finely chopped
- Thumb size piece ginger peeled and finely chopped
- 2 stalks fresh lemongrass
- 2 shallots
- 1 tsp sesame oil
- 2 tsp soy sauce or tamari
- 2 tsp hot chilli sauce
- pinch salt
- 24 round gow gee / gyoza wrappers
- 1 tbsp olive oil
- ½ cup water
For the dipping sauce
- 1 tbsp fresh ginger
- 1 finely chopped shallot
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1 tbsp water
- A squeeze of fresh lemon juice.
Ingredients
For the dumplings
For the dipping sauce
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Instructions
- Method:
- Finely mince the garlic, ginger, lemongrass and shallots and place into a bowl.
- Add the chicken mince, sesame oil, soy sauce, salt and chilli and mix well.
- Lay out your gow gee wrappers and place half a tablespoon of the mixture in the centre of each.
- One at a time, wet your finger and moisten the outer edge of one wrapper with water.
- Take the left and right side of the wrapper and bring them together at the top in the centre.
- Ensure there is no air in the dumpling and pinch the edges to form a seal all around.
- Repeat with the rest of the wrappers.
- Steamed dumplings: you can now choose to steam the dumplings over a pan of simmering water in a steamer for around 20 minutes.
- Pour in the half cup of water and place the lid on. Let the dumplings steam for 12 minutes.
- Remove the lid and continue to cook until the water evaporates.
- Potsticker fried dumplings: or you can choose to cook them in a frying pan so that the bottoms get crispy. Heat 1 tablespoon of oil in a large pan. Add the dumplings, ensuring there is a little space in between. You may need to do this in batches depending on the size of your pan.
- Fry the dumplings for around 3-4 minutes, or until the bottoms look golden.
- Serve with a dipping sauce made by combining all of the ingredients in a small bowl.
- Enjoy!
Recipe Notes
Serves: 6. Calories per dumpling, including sauce: 57.