Chicken and cashew nut dumplings with black vinegar
10 min
for 2 people
Ingredients
| 200 g | Chicken mince (Main) |
| 1 clove | Garlic, finely chopped |
| 2 tsp | Ginger, finely chopped |
| 2 Tbsp | Roasted cashew nuts, finely chopped |
| 1 Tbsp | Fresh coriander, finely chopped |
| 1 tsp | Sesame oil |
| ½ tsp | Caster sugar |
| 1 tsp | Salt |
| 1 packet | Dumpling wrappers (Main) |
| 1 cup | Water |
| 1 Tbsp | Vegetable oil, use enough to lightly cover the base of the fry pan |
Dipping sauce
| 1 Tbsp | Soy sauce |
| 2 Tbsp | Black vinegar |
| 1 Tbsp | Chilli oil |
Directions
- In a bowl mix together the chicken, garlic, ginger, cashew nuts, coriander, sesame oil, sugar and salt.
- Place a spoonful of mixture in the centre of each wrapper. Moisten the edges with water, then fold and seal.
- Pour a cup of water into the pan, put on the lid and let the dumplings steam for 10 minutes.
- Heat a fry pan with a lid. Pour in just enough oil to lightly cover the base. Fry the dumplings for a couple of minutes without turning until crispy on the bottom.
- Combine the dipping sauce ingredients in a small bowl and serve with the dumplings.