Poached chicken dumplings

A family favourite that is mouth watering delish!

Serves 4-6

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2 cups plain flour

¾ cup just boiled water (cooled to 45C)
1 teaspoon sea salt flakes

250grams chicken thigh mince
1 diced onion
1 diced carrot
1 diced zucchini
1 diced red capsicum
2 diced stalks celery
2 teaspoons garlic & ginger paste
1 tablespoon XO sauce
3 finely sliced kaffir lime leaves
¼ bunch chopped coriander
1 teaspoon fish sauce
50ml light soy
40ml dark sweet soy
30ml sweet chilli sauce
50ml mirin
1 egg

  • Step 1

    In a bowl mix the flour with the just boiled water to the flour along with the salt and mix thoroughly. Knead for 3-4 minutes or until well combined and softened. Cover and refrigerate for 2 hours.

  • Step 2

    Sautee the diced vegetables and finely sliced kaffir lime leaves in a large pan on medium to high heat along with the garlic & ginger paste and XO sauce until they are caramelized and softened..

  • Step 3

    Add the sauces, then reduce the temperature and cook until the sauce has thickened. Set aside and let cool.

  • Step 4

    Mix this mixture through the raw chicken mince and also add the chopped coriander.

  • Step 5

    Roll out the pastry into very thin 8cm rounds, then spoon a small amount of the filling into the centre.

  • Step 6

    Brush the edges with egg wash and seal the edges making sure there are no air bubbles left inside.

  • Step 7

    Bring a pot of water to the boil, then cook for 4-5 minutes or until cooked, drain and serve immediately or pat dry, then pan fry to crisp up.