Recipes of the Lockdown: Meg’s Chicken Dumplings

 Steamed Chicken Dumplings.

Makes 60

Ingredients:

• 500g chicken mince
• 200g green cabbage, finely chopped
• 1 small carrot or 200g mushrooms, grated
• 3 shallots, finely sliced
• 200g creamed corn
• 3 large garlic cloves, grated
• 3cm piece ginger, grated
• 1 tbsp. sesame oil
• 2 tbsp. soy sauce
• 60 Gow gee pastry wrappers

Method:

• Place the mince, cabbage, carrot/mushrooms, creamed corn, onion, garlic, ginger, sesame oil, and soy sauce in a bowl and combine well. Season with salt and pepper.
• Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat or push edges together to seal. Place dumplings on a tray lined with baking paper.
• Place a large steamer over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 5 minutes or until cooked through. Transfer to a tray and cover or pop in the oven to keep warm. Serve with soy sauce.
• (Optional) to make potstickers (crispy bottom dumplings), simply put neutral oil in a frying pan and place cooked dumplings, bottom side down in a frying pan and fry until wonton wrapper is crisp (approximately 2 minutes)

Bon Apetit,

Meg