No-fold dumplings aka blanket dumplings
Serves 1
Directions
- 1In a large bowl, mix chicken mince, soy sauce, rice wine vinegar, maple syrup, garlic, ginger, sriracha, sesame oil, and spring onion until well combined.
- 2Roll mixture into even balls.
- 3Place in a large greased frypan, evenly spaced.
- 4Top each ball with a wonton wrapper.
- 5Gently pinch around the base to fully enclose the filling.
- 6Drizzle lightly with oil.
- 7Place pan over medium heat and cook for 2–3 minutes until the bases start to brown.
- 8Pour 1/3 cup water into the pan.
- 9Cover with a lid and cook until the water evaporates.
- 10Repeat with another 1/3 cup water.
- 11Cover and cook until the chicken is cooked through.
- 12Stir together dipping sauce ingredients.
- 13Serve dumplings hot with sauce.
- 14Sprinkle with chives.
Ingredients
- 500 g chicken mince
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 0.5 tbsp maple syrup
- 1 clove garlic, minced
- 0.5 tbsp grated ginger
- 0.5 tbsp sriracha
- 0.5 tbsp sesame oil
- 1 spring onion, finely chopped
- Wonton wrappers
- Olive oil, for drizzling
- 1 tbsp chives, finely chopped
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 0.5 tbsp sriracha
- 0.5 tbsp maple syrup
- 0.33 cup water
Equipment
large bowllarge greased frypanlid
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