Chicken Mince Dumplings in Chilli Oil Broth
Juicy chicken mince dumplings poached until tender and served in a warm savoury broth with chilli oil, garlic and black vinegar.
Raw materials
Mince stays juicy with cabbage and a little oil in the filling.
Ingredients
Method
Do not overfill the wrappers. A heaped teaspoon is enough.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Mix the filling
Mix the mince with the cabbage, spring onion, ginger, soy sauce, sesame oil, corn flour, pepper and salt. Stir in one direction until sticky.
- 03Fold
Place a heaped teaspoon in the centre of each wrapper. Wet the edge, fold over and pleat to seal.
- 04Warm the broth
Simmer the stock, soy sauce and ginger for 10 minutes.
- 05Poach
Boil the dumplings in batches in a pot of water for 6 to 7 minutes until they float and the filling is cooked through. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Serve
Divide the broth into bowls. Add the dumplings, chilli oil, vinegar, garlic and coriander.
Questions
Can I freeze them?+
Yes. Freeze uncooked on a tray, then bag. Cook from frozen for 2 minutes longer.
Can I pan-fry them?+
Yes. Fry the bases until golden, add 3 tablespoons water, cover and steam for 6 minutes.