GOLDEN FRIED DUMPLINGS

INGREDIENTS:

(makes 36 dumplings, serves 6) 25g dried shiitake mushrooms; 1 spring onion, cut into four pieces; 15g ginger; 2 garlic cloves; 200g chicken thigh meat; 1tbsp Wing Yip light soy sauce; ½tsp Wing Yip pure sesame oil; 1tsp corn flour; 36 wonton wrappers, thawed if frozen; 18 chives, cut in half to create 36 pieces;

You will also need:

Vegetable oil for deep-frying; sweet chilli sauce to serve

METHOD:

1. Soak the dried shiitake mushrooms in just-boiled water for 15-20 minutes or until completely rehydrated. Remove from the liquid.

2. In a food processor pulse the spring onion, ginger and garlic until roughly chopped. Add the chicken, mushrooms, light soy sauce, sesame oil and corn flour and then pulse until the chicken is minced.

3. Tip the filling into a bowl and stir until evenly mixed.

4. When you’re ready to assemble, ensure you have a tray lined with greaseproof paper, a small bowl of water and the chives within reach.

5. Keeping the remaining wonton wrappers covered, take a wrapper and place 1tsp of filling in the middle. Using your finger, lightly wet the outside of the wrapper then pull the edges of the wrapper up and scrunch together to create a pouch or moneybag shape. Take a chive and tie around the dumpling, just above where the mixture is. Place on a greaseproof paper-lined tray and repeat until you have used all of the mixture and wrappers.

6. When you’re ready to cook, heat the oil in a deep-fryer or large saucepan to 180°C. Fry in batches for 3-4 minutes and then drain on kitchen paper. Keep in a warm oven if necessary.

7. Serve immediately with a dipping sauce of your choice – sweet chilli sauce works well.