Mike van de Elzen: Chicken dumplings with a tamari dressing - The Sunday Session with Francesca Rudkin

Chicken dumplings with a tamari dressing:

Cook time: 12 minutes 

Prep time: 20 minutes

Serves: 16

Ingredients: 

300gm chicken mince
20gm chives, finely chopped
2 stalks spring onion, finely chopped
1 cup peas, chopped
1 tbsp Tamari or soy sauce
1 tsp cider vinegar
1 pkt dumpling wrappers

Tamari dressing
4 tbsp tamari sauce
2 tbsp cider or black vinegar
½ tsp brown sugar
1 tsp black sesame seeds
1 chopped red chili (optional)

Instructions: 

Combine the chicken mince, chives, spring onions, peas, vinegar and tamari and mix well. Place 1 tsp of mix in the centre of each dumpling wrapper, moisten the outer edges with a touch of water and crimp together to form semicircles.

Lightly oil the base of a steamer pot or a Japanese steamer basket, both of which need to have a tight fitting lid. Alternately you can put a piece of greaseproof paper into the bottom of the pot with some small holds to allow the steam through.

Divide dumplings between steaming baskets and steam for 12 minutes.

While they are steaming make up the dressing by simply whisking together all the dressing ingredients until well combined.

Serve the dumplings alongside the dressing.

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