Masterchef Australia Chicken Dumplings with Chilli Sauce
Ingredients
Recipes
Version : 2021_12_29a
Method
Dipping Sauce:
2 tbsp shaoxing wine
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp sesame oil
1 tbsp chilli oil
1 tsp sugar

Chicken Dumplings:
150g plain flour
pinch salt
150gms chicken thigh mince
2 tbsp bok choy stems, finely diced
1 tbsp coriander stems, finely diced
1 tsp ginger, finely grated
1 garlic clove, finely diced
1 chilli, finely diced
1 chilli, finely diced
2 tsp sugar
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp shaoxing wine
½ tsp sesame oil
2 tbsp vegetable oil
coriander leaves, to garnish
  1. For the Dipping Sauce, place all ingredients into a bowl, stir to combine and set aside until required.

  1. For the dumpling wrappers, place flour and salt into a medium bowl. Add 100ml cold water and combine ingredients until a rough dough forms. Turn out onto the bench and knead until smooth, approximately 10 minutes. Wrap dough in cling film and rest for 10 minutes.

  1. Once rested, portion dough into 16 ball. Roll each ball into a small disc approximately 10cm in diameter to make a wrapper. Set aside.

  1. For the chicken filling, place all remaining ingredients, except vegetable oil, into a bowl and mix to combine.

  1. Spoon a level tablespoon of mixture onto each wrapper and brush the edges of each wrapper with a little water. Fold wrapper over the mixture and then starting from one end, pleat and press the edges together to seal and form a frill. Continue until all dumplings are made.

  1. Place vegetable oil in a large frypan and place over medium heat. Add dumplings and cook until crisp and lightly browned. Add 1 cup of water, cover frypan with a lid and steam for 8 minutes or until dumplings are cooked.

  1. Transfer Chicken Dumplings to a serving platter, garnish with coriander leaves and serve with the Dipping Sauce on the side.

Options / Notes
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