Dumplings
- 1 packet of chinese dumpling wrappers
- 500g mince Chicken (can also use pork or fish)
- 2 tbsp minced ginger
- 1-2 Spring Onions, chopped
- 1 tbsp minced garlic
- 1-2 chillis, finely chopped
- 2 tbsp Sweet Soy Sauce or Hoisin Sauce
- Cooking Oil Spray
Dipping Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 chillis, finely chopped
- 1 tbsp minced ginger
Combine all dumpling ingredients except for the wrappers.
Lightly wet half of one wrapper and place a teaspoonful of meat mixture on one half.
Fold wrapper over and seal into half a moon shape. Repeat with the remaining meat mixture.
Place dumplings into perforated tray lined with baking paper.
In a bowl, combine all the dipping sauce ingredients.
For Steamed Dumplings - steam dumplings for 20 minutes at 100C.
For Crispy Dumplings - liberally spray uncooked dumplings with cooking oil spray and bake at 220C for 20 minutes or until the dumplings appear crispy and golden.
