Chicken dumplings with black sesame & vinegarby Jo Pearson | Cuisine issue #156
500g free-range chicken mince
6 tablespoons tamari*
8 shiitake or button mushrooms, coarsely chopped
5 tablespoons chopped coriander stalks
1 tablespoon sesame oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon salt
3 tablespoons black sesame seeds, toasted
2 spring onions, thinly sliced
30 dumpling or wonton wrappers or
30 x 10cm-diameter circles, cut from fresh pasta sheets
30ml vegetable oil
1 red chilli, deseeded, thinly sliced
Chinese black vinegar to serve*
Put the mince, tamari, mushrooms, coriander stalks, sesame oil, ginger, garlic, salt, 2 tablespoons of the sesame seeds and half the spring onions in a bowl. Mix well to combine.
Place a heaped teaspoon of the mince mixture on the centre of each wrapper. Brush the edges with water then fold the sides together and pinch with your fingers to seal.
Heat the oil in a large frying pan over high heat. Brown the dumplings on all sides then add 1⁄2 cup water to the pan, cover with a lid and steam for 4 minutes. Serve immediately, sprinkled with the remaining sesame seeds and spring onions, with the chilli and vinegar on the side.
* Tamari is a wheat-free Japanese soy sauce. Look for it and Chinese black vinegar in specialty Asian stores.
Wine - Gewurztraminer
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