Monday, October 8, 2007

Chicken Dumplings

(Makes about 25)
300gr chicken mince
1 tbsp light soy sauce
1 tbsp oyester sauce
1/2 tbsp sesame oil
1 tbsp finely chopped ginger
1/2 cup water chestnut, chopped (I use canned water chestnut)
2 spring onions, finely sliced
25 fresh white round wonton wrappers
2 tbsp vegetable oil, for frying

Combine chiken mince, soy, oyster, sesame oil, ginger, water chestnut, mushroom and onion in a bowl. Mix until well combined.

Lay 5 wrappers on a clean bench, wet around the edge with water (use your fingertip).

Put about 3 teaspoons of mince filling in the centre of each wrapper. Flod over to encase filling, and overlap edges in little pleats. Gently flatten base slightly so dumplings can stand up. Repeat the process until all wrappers being use.

Heat a non-stick frypan, add a little oil. Fry dumpling in batches for about 1 minute or until based of dumplings is cooked and crisp. Add 1 cup hot water, cover and cook for 5-6 minutes or until water has evaporated and dumplings are tender.

Remove and keep warm.

(Modified from Karen Martini's Dumplings Recipe on Better Home & Garden)

1 comment:

Endah Retnowati said...

Wah keleresan kulo nggih ajeng ndamel dumpling, sampun tumbas buntelipun nembe pados resep isianipun.

Sakin resepipun mbak, menawi mboten ngangge oyster/sesame oil pripun?

Kapan-kapan mesti nderek kursus masakipun Mbak Ayu niki...

Salam masak,
mama ahnaf

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