These were a spontaneous cooking decision, or I should say, as spontaneous a cooking decision as I am capable of given that I think about food so much. Anyway, I'd been thinking about them for a while and that meant I kept noticing dumpling related things everywhere. Then last weekend I was in the Asian supermarket near us and in the freezer they had frozen wonton wrappers, so I made the snap decision to make them THAT VERY DAY and came home with all the ingredients and announced it. Cue an hour of watching YouTube to learn how to fold the wrappers (I'd recommend this one) and then it was all systems go.
There are 2 elements to this dish - the spicy, hearty broth and the dumplings themselves.
This recipe makes enough broth for 4, and A LOT of dumplings so you can decide how many you want to eat and then freeze the rest.
- For the broth
1l Chicken stock
2 inch piece fresh ginger
2 smashed garlic cloves
1 inch bundle of coriander stalks
2 tbsp soy suce
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp cayenne pepper (to taste)
Put everything in a saucepan and bring to the boil, then simmer for 30 minutes.
- For the dumplings
Packet of medium thickness wonton wrappers
500g Minced chicken
3 spring onions finely diced
2 minced garlic cloves
1 tbsp soy sauce
1 tbsp sesame oil (we added this as our chicken was breast and 98% lean, if you can get thigh mince you won't need it)
Mix the ingredients together in a bowl and leave for 10 minutes to combine. Then form the dumplings by putting 1 tsp of chicken into a wrapper (no more), dabbing the edges with water and closing them up. Consult the pros tagged above for guidance on this!
Heat some canola oil (or other neutral oil) in a pan and fry the dumplings for 1-2 minutes until the base browns. Then add 200ml of water and cover to steam them for 5 minutes. You'll hear it spitting and hissing but they'll be fine! Once the time is up, transfer them to a bowl delicately with some tongs, ladle over the broth and garnish with chilli oil (see how you can make your own easily here) and more chopped spring onion.
To freeze the remaining dumplings, place them on a floured tray and flash freeze for 30 mins before transferring to a ziplock bag. Cook them the exact same way from frozen but steam for 10 minutes instead of 5, you may need to add a bit more water to stop it going dry.