Chicken & Waterchestnut Dumplings with Ginger & Shallot dipping sauce
Juicy on the inside, crispy and golden on the outside, these Chinese inspired dumplings are a real treat. These ones can be popped in with a warm Asian broth and served with dipping sauce or just steamed and eaten. Easy to cook and easy to eat these little treats are packed with vegetables and contain no nasties.
Ingredients
Chicken mince, Water chestnut, Gow gee skins, Kecap Manis, Oyster sauce, Coriander stem, Green shallots, Ginger Shallot Sauce (Ginger, Black vinegar, Soy, Sesame oil, Honey, Microplaned ginger, Microplaned garlic, Shallots), Light soy sauce, Chilli, Sesame oil, Garlic, Chilli sauce, Ginger, Murry salt, White pepper.
Preparation and storage notes
STORAGE: keep frozen COOK: Place dumplings into a pot of boiling water from frozen and boil for 5 minutes or until they float. Serve as is or for crispy Gyoza: Then place 2 tablespoons of oil into a large frypan and gently fry dumplings until they are coloured and crunchy on the bottom. Serve with dipping sauce.
