Chinese chicken dumplings with dipping sauce
- First make the dipping sauce so that the flavour of the garlic, ginger and chilli has time to develop.
- Mix all the dipping sauce ingredients in a jar and shake vigorously.
- Discard the outer cabbage leaves.
- Carefully remove the next 15-20 cabbage leaves at the stem and rinse.
- Boil some salted water in a large pan and blanch the cabbage leaves for 1-2 minutes in the saucepan. Remove and leave to cool.
- Put the chicken, water chestnuts, spring onions, garlic, chilli, lemongrass, coriander and lime juice in the food processor and whizz until you have a thin (slightly rough still) mince consistency. Stop the mixer at least once and scrape around the bowl to ensure all ingredients are fully mixed.
- Lightly oil 2 steamer pans bases with sesame oil or a similar oil.
- Lay out a cooled cabbage leaf on a chopping board and dollop a large teaspoon-full of the chicken mince in the centre of the cabbage leaf. Fold in the sides and then roll from the bottom to the top to create a sausage-shaped dumpling. Place in the oiled steamer.
- Repeat until you run out of cabbage leaves or dumpling filling.
- Steam for 8 minutes, lid on.
- Test one by cutting in half to ensure the chicken is fully cooked through.
- Sprinkle with sesame seeds.
- Serve either in the steamer or on a plate with individual small bowls of dipping sauce for your guests.
- Try these with a Champagne/good Cava or green tea.
- These dumplings work well with a range of dipping sauces, including a traditional spring roll dipping sauce and sweet chilli dipping sauce.
- Try using any remaining chilli dipping sauce with steak or tuna.
- This recipe requires a food processor and a steamer.