Chicken and lemongrass dumplings

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.