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Chicken and lemongrass dumplings

  • 0:15 Prep
  • 0:15 Cook
  • Makes 30

Ingredients

  • 250g chicken mince
  • 1 stalk lemongrass (white part only), bruised, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 2 teaspoons finely chopped fresh coriander leaves
  • 1 tablespoon Ayam's fish sauce
  • 2 teaspoons sweet chilli sauce
  • 30 (275g packet) gow gee wrappers

Method

  • 1
    Place mince, lemongrass, ginger, coriander, fish sauce and sweet chilli sauce in a large bowl. Stir to combine.
  • 2
    Place wrappers on flat surface. Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal. Place on a tray lined with baking paper.
  • 3
    Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

Source: taste.com.au

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