Dumpling Wrappers:
400g plain flour
230 ml room temperature water
½ tsp salt
Mix together plain flour and salt in a bowl. Slowly add water mix and knead together to form a smooth dough. Cover and rest for 1 hour

500g chicken mince
1 tbsp Supreme Garlic Paste
1 tbsp Supreme Ginger Paste
1 tsp sesame oil
1 cup finely chopped spring onions
1 tsp salt
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme White Pepper Powder
Mix all the ingredients together and set aside.

Dipping Sauce:
¼ cup soy sauce
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp white vinegar
1 tbsp Supreme Sesame Seeds
1 tbsp Supreme Chilli Flakes
Mix together all the ingredients and set aside

Chopped spring onions


To Fill the Dumplings:
Divide the dough in half and roll into 10 inch logs. Cut each log into 16 pieces and dust each piece so they don’t stick together then roll it into a wrapper around 4 inches in diameter. Quickly (as they will dry out) fill the wrappers with 1 tsp of filling and seal and fold using desired technique. (Refer to YouTube: The Oregonian: 6 ways to fold a dumpling).

To Steam the Dumplings:
Pour about 2 inches of water into a wok and bring to a boil. Arrange the dumplings in a single layer in a bamboo steamer lined with parchment paper. Cover the steamer, place it in the pot (don’t let the water touch the dumplings), and steam on medium heat until fully cooked through, about 10 minutes. Garnish with chopped spring onions and serve immediately with dipping sauce.

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