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Steamed Chicken & Coriander Dumplings

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Makes 40-50. Serves 8 for entree

Hot, fragrant dumplings steamed to soft, sticky perfection. Serve with a couple of dipping sauces or just plain soy sauce. Feel free to replace the meat with prawns or crab.

Per serve (5): 988kj (236cal); 4.53g total fat (1.38g saturated fat); 0.3g fibre


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You’ll need

Dumplings:
1 packet of wonton wrappers (approx 50), round is best
500gms lean chicken or pork mince
3-4 spring onions, sliced
2 cloves garlic, chopped
2 tbsp light soy sauce
1 tsp fresh ginger, grated
2 tbsp coriander, finely chopped

Dipping Sauces
Japanese
Ginger
Thai
Chinese BBQ

Let’s go

To make dumplings: In a large bowl combine mince, spring onions, garlic, soy, ginger and coriander. Take a wrapper and run a wet finger around the edge. Place a heaped teaspoon of mixture in the centre of the wrapper and close, squeezing tightly around the edges. Pinch a couple of seams into the wrapper to really make sure it’s tight. Place on plate under a damp cloth to keep dumplings from drying out if you are not making straight away.

Heat a large pan (with a lid) to medium-high and spray lightly with oil. Add as many dumplings as you can comfortably fit without them touching each other and lightly brown the bottoms. Turn the heat up to hot and add about half a cup of cold water. Clamp on the lid and steam dumplings until the water has evaporated (about 304 minutes). Serve with dipping sauces.

Why it’s good for you
Dumplings are steamed, not deep fried using lean meat and plenty of flavour.
Dumplings per serve (5 dumplings per serve) 988kj (236cal); 4.53g total fat (1.38g saturated fat); 0.3g fibre

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