Steamed chili chicken dumplings have an amazing taste… using fresh chicken fillet, mixed with the sublime tastes of several sauces, those have their own distinctive bite.
Dumplings are like by all age group as it is a fantastic food to make and share family and friend, especially with kids. People use this dish an appetizer. I love theirs wrapping up into little parcels and steam, the end results are delicious. It is served with sweet chili sauce to enhance the taste.
Ingredients: Steamed Chili Chicken Dumplings
Chicken boneless, minced 250 g
Spring onions, finely chopped 4
Roasted peanuts, crushed ¼ cup
Fresh cilantro ¼ cup
Fresh coriander leaves, chopped ¼ cup
Sweet chili sauce 1 tbsp
Soy sauce 2 tsp
Fish sauce ½ tsp
Wonton or pot wrappers 16
Chili sauce to taste
Preparation Method: Steamed Chili Chicken Dumplings
Combine minced chicken, spring onion, garlic, peanuts, cilantro, soy sauce, chili sauce and fish sauce.
Place wrappers on a work surface and cover with a moist kitchen towel. Take each wrapper and place in a gow gee press or place a wrapper on a work surface. Spoon 2 teaspoons filling in the center of wrapper. Brush edges of wrappers with water and close seal by press or fold in half pressing with fingers to seal and make a frilled edge. Cover with a moist kitchen towel and repeat with remaining wrappers and filling mixture.
Place chili chicken dumplings in a steamer or steamer basket lined with baking paper, leaving some space for steam to circulate efficiently. Partially fill a pot or wok with water (basket or steamer should not touch water) and bring to a rapid simmer. Place steamer over boiling water and cover and steam for 10 minutes.
Serve dumplings warm with chili sauce.
For Sweet Chili Sauce
Rice vinegar ¼ cup
Fresh lime juice ¼ cup
Fish sauce 2 tsp
Brown sugar 1 tbsp
Garlic clove crushed 1 tbsp
Water 1 tbsp
Small red chili, finely chopped 1
To make Sweet Chili Sauce
Combine ingredients, stirring until sugar dissolves.
Variation: Steamed Chili Chicken Dumplings
To make these into flower dumpling, fill wrappers, then gather edges around filling, forming a basket and gently squeeze center of dumpling to expose the filling at the top. Tap bottom of dumpling on work surface to flatten. Repeat with remaining wrappers.