YOU (South Africa)

FRAGRANT CHICKEN DUMPLINGS

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MAKES 18-24 DUMPLINGS PREPARATIO­N: 30 MIN CHILLING: 90 MIN COOKING: 10-12 MIN

FILLING 4 chicken breast fillets, cut into pieces 4 spring onions, chopped 5cm fresh ginger, peeled and cut into pieces 2,5ml (½t) each salt and white pepper 1 egg white a handful fresh coriander a sprig of fresh basil (optional) DUMPLINGS 18-24 readymade wonton wrappers 2 heads of pak choi, leaves separated, or a few large spinach leaves

Line a bamboo steamer with baking paper and keep a snug-fitting saucepan handy. 1 Filling Pulse all the ingredient­s in a food processor until finely ground. Chill for 30 minutes. 2 Dumplings Wet the edges of a wonton wrapper and spoon some filling in the middle. Bring the edges to the middle to resemble a purse, then seal using your fingertips. Repeat with the rest of the filling and wrappers.

Arrange the dumplings on a plate and refrigerat­e for at least 1 hour. 3 Fill a quarter of the saucepan with water and bring to the boil. Arrange the pak choi or spinach in a single layer in the steamer and arrange the dumplings on top, making sure they don’t touch one another. 4 Close the lid and put the steamer on the saucepan and boiling water. Steam for 10-12 minutes or until the dumplings are cooked. Serve with a dipping sauce of your choice.

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