Mike van de Elzen: Chicken dumplings with a tamari dressing

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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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:12):
Joining us now Mike vander Elson, a resident chef. Good morning,
Good morning, So last week, what's going.

Speaker 3 (00:20):
On, Well, a little while.

Speaker 2 (00:21):
Ago you kind of tormented me with peas and a
cheese and mince and cheese pie, and you just thought
you'd just keep the torment going.

Speaker 3 (00:32):
And you're You've got a recipe. You've got you did.
You've got a recipe for one of my favorite dishes.
I love dumplings. And then Kirie and I looked at
each other this morning when he's put peas.

Speaker 4 (00:45):
In them, I was like, Oh, I just need a
little bit more color pea.

Speaker 2 (00:52):
Oh fair enough.

Speaker 3 (00:53):
But I do love dumplings.

Speaker 2 (00:55):
I've never made them myself, and you make it look
very simple, so I am going.

Speaker 3 (01:00):
To give it a whirl.

Speaker 4 (01:01):
It is, it is, and the only thing you really
need to buy or go out, And just like I've
got Tamar Soy in this recipe, it could just be
normal Soy. I've got a packet of dumpling wrappers in
the recipe, so that's probably the only thing you'd need
to go down to the Ocean Shop market to get
is a little packet of dumping rappers, because I'm not
going to put it on through the torment of making

(01:23):
their own rappers.

Speaker 2 (01:24):
No, and are they are they just dumpling rappers or
are they going to be twelve for me to choose from.

Speaker 4 (01:28):
Nope, there's just dumpling rappers. Okay, cool, and the jinny
and the chilled section in the fridge.

Speaker 2 (01:33):
Okay, thank you.

Speaker 4 (01:34):
And there's like a thousand in the pack.

Speaker 3 (01:38):
It's just what I love. Do love my dumplings? That's good.

Speaker 4 (01:43):
Maybe multiply this recipe by five hundred you'll be all right.
So this is this is actually a chicken dumpling, because
more often not you'd go and you'd have a pork
pork and chied pork and prawn. So I thought i'd
just change it out. And while you're at this, while
you're actually at the Asians in market, you could purchase
the chicken mints as well, because I know they readily
have that available. So this will make about sixteen to

(02:05):
twenty dumplings to pin on how big you make them,
So three hundred grands of chicken mintce pop them into
a pot or into a pot into a bowl with
I've got twenty twenty grands of chies, and you're like,
how do you measure twenty grands of chies? It's probably
about two tablespoons of chives that have been chopped up,
two stalks of spring onions that have been finely chopped.
And then also into that pot goes or into that

(02:26):
bowl goes a cup of frozen peas. You can leave
them out if you want to. Tablespoon of tamaro soy
or normal soy. I've got a teaspoon off cider vinegar,
and that just adds a little bit of punch, a
little bit of sourness, a little bit of tartness, and
also just brings out the flavor of the chicken. If
you haven't got cider, you could just use a little

(02:47):
bit of malt vinegar. You could also go traditional and
use black vinegar if you've got that hanging around in
your pantry. Touch of pepper mix that and a touch
salt mix that all together. Take your dumping rappers, place
them down, and you're probably going to put about teaspoon
and mixture into the center of that dumpling wrapper. Fold
it over so it makes a a halfman crescent, and

(03:08):
just before you fold it over, just get a little
bit of water and just dampen the edges and then
press them together that water and also the dumpling rappers
always have a little bit of flour. It might be
a rice flour on the outside, and so that water
just creates a little bit of a glue. Press them
together and that's that's those done. You can make a
little fancy sort of cresscross the top, across the top

(03:29):
if you want, but that is a dumpling. That's as
easy as it is to make a dumpling. And then
what you want to do is just get a If
you've got a Japanese steamer basket, those are great, if
not quite often you use those pots. And then you've
got the colander that sits inside the pot. So the
holes in the bottom oil the bottom, otherwise your dumplings
will stick like buggery to the bottom. Bring it to

(03:51):
the boil, put your dumplings into the colander, put the
lid on, and they're going to take about twelve minutes
to stem through while the steaming make up it real
fast dressing. So I've got four tablespoons at tomato sauce
mix that with two teaspoons or sorry, two tablespoons off
side of it, a half a testpoon of brown sugar,
one testpoon of black sssamey seeds, and if you want to,

(04:12):
this is where you could add in a little bit
of fire. You just adding a chopped fresh chili. Mix
it all together. Once your dumplings are done, pull them out,
dress them with the with the tomorrow dressing, and in
they go with your chopsticks.

Speaker 3 (04:25):
Wonderful.

Speaker 2 (04:26):
You have got such a busy week ahead of you.
You've got the organ City Mission Celebrity Cookoff tomorrow night,
and you've got field Days.

Speaker 4 (04:32):
Field Days down at Field Days ago. I love Field Days.
The Celebrity Mission Cookoff to begin with, one hundred and
fifty people were cooking with We've got five CEOs on
each team. I'm sure you're cloth being told this, but
Team Entree is close to one hundred thousand dollars. It's
raised is that you go Team Entree?

Speaker 3 (04:50):
Well done, Mike, that's amazing.

Speaker 1 (04:51):
Yeah.

Speaker 4 (04:52):
And then Field Days from Wednesday. I'm on Ingle fire
Stand Wednesday, Thursday, and then FMG on Friday. Boom, busy man.

Speaker 3 (05:02):
You might you might sound a little bit like meat
by the end. Of the week.

Speaker 4 (05:07):
And then be said, oh, by the way, next week,
we've got a class on Saturday and Sunday. I'm like,
n we of course we're here.

Speaker 3 (05:12):
Please.

Speaker 2 (05:14):
Hey, thanks Mike, you take care and look forward to
drawing to you next Sunday and hearing all about field days.

Speaker 1 (05:20):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks it B from nine am Sunday,
or follow the podcast on iHeartRadio.