Chicken and cashew nut dumplings with black vinegar
30/6/2010
Serves 2
Ingredients
| 200 g | Chicken mince |
| 1 clove | Garlic, (finely chopped) |
| 2 tsp | Ginger, (finely chopped) |
| 2 tbsp | Roasted cashew nuts, (chopped) |
| 1 tbsp | Coriander, (chopped) |
| 1 tsp | Sesame oil |
| ½ tsp | Caster sugar |
| 1 tsp | Salt |
| 1 | Dumpling wrappers |
| 1 | Water |
| 1 | Vegetable oil, (for frying) |
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.
- 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.
- Pour a cup of water into the pan, put on the lid and let the dumplings steam for 10 minutes.
- Combine the dipping sauce ingredients in a small bowl and serve with the dumplings.
Wine Match
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