Recipe Cuisine: Chinese
Theme: Soul Spicy
Dumplings with a crispy lace skirt and dipping sauce
By: Alison B
Ingredients
- FOR THE DUMPLINGS:
- 250g chicken mince
- 3 spring onions, finely sliced
- 1 tsp freshly minced ginger
- 1/3 cup Lee Kum Kee Oyster Sauce
- 1 Tablespoon Lee Kum Kee sesame oil
- Salt and pepper to taste
- Approx. 20 wonton wrappers
- 4 Tablespoons vegetable oil
- 2 tsp plain wheat flour
- 2 tsp rice flour
- 1 cup water
- A dash of salt
- FOR THE DIPPING SAUCE:
- 1 spring onion, finely sliced
- ½ tsp freshly minced garlic
- 2 tablespoons Lee Kum Kee soy sauce
- 1 tsp sesame seeds
- 1 tablespoon Obento Rice Wine Vinegar
- 1 tsp caster sugar
- 1 tsp Lee Kum Kee sesame oil
- 1 tablespoon chili oil
- 2 tablespoons boiling water
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- LEE KUM KEE - GLUTEN FREE SOY SAUCE
- LEE KUM KEE - SESAME OIL
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Make the dumpling filling: place the chicken mince, spring onions, ginger, oyster sauce, sesame oil, salt and pepper in a bowl and mix until all ingredients are thoroughly and evenly combined, and it has the consistency of a thick paste.
- Make the dumplings: set out the wonton wrappers. Place a walnut-sized scoop of meat filling in the centre of each one. Dip your finger in a small dish of water and trace a little water along the inside edges of the wonton pastry square. Gather the corners of the pastry and bring them into the centre to create a pyramid, fully encasing the filling. Press the outward-facing seams together firmly to seal, getting as much air out of the parcel as possible. Repeat until all the fillings has been used up and all dumplings are sealed.
- Divide the Dumplings into two batches of approx.10 each. Heat 2 tablespoons vegetable oil in a large flat-bottomed non-stick fry pan. Add the first batch of dumplings, and cook until beginning to brown on the bottom. Mix together 1 tsp plain wheat flour,1 tsp rice flour and a dash of salt with ½ cup water to create a slurry. Pour the slurry into the fry pan, coating the bottom of the pan entirely and ensuring the dumplings are evenly spaced. Place the lid on the fry pan and allow the dumplings to cook in the steam generated. When the spitting begins to die down, take the lid off and check that the lace skirt is browning evenly. Move the pan around over the heat if necessary to ensure it browns evenly; when cooked, the skirt should be golden and crispy, and curl up slightly around the edges so that it comes loose from the pan.
- Shake the pan gently to release the dumplings from the base of the fry pan. Use a spatula to gently ease the dumplings and lace skirt out of the pan, flipping it over into a plate so that the golden crispy bottom is on top. Repeat the process with the remaining dumplings and another batch of the slurry.
- Create the dipping sauce: Place all the dipping sauce ingredients in a small glass jar and secure the lid. Share the jar vigorously to combine. Pour the dipping sauce into a small bowl.
- Serve the dumplings with the dipping sauce, topped with additional slices of spring onions to garnish.
