Dumplings would have to be one of my favourite meals and they are so versatile with numerous fillings and so many ways to use them. With these delicious treats you can serve them steamed, boiled, in soup or fried. Also don’t hesitate trying your own fillings, the more you customize them to your tastebuds, the better. (Advice: If you’re playing with flavours, cook a small ammount of the filling first in a pan to get a taste before knocking out a hundred dumplings)
200g chicken mince (or finely chopped breast mince)
1 small can water chestnuts drained
2 cups wombok (the green part) finely sliced
3 garlic cloves minced
2 tsp minced ginger
1 tsp sesame oil
3 tbsp soy sauce (add more or less depending on your saltiness preference)
2 tbsp garlic chives finely sliced
tsp dried chilli or 1 tbsp samal olek
1 Packet Won Ton Skins (should make about 30)
1. Blanch the wombok in boiling water for 2 minutes. Drain well.
2. Chop the water chestnuts finely
3. In a bowl combine all of the ingredients(except the skins), Mix well until the mix becomes sticky.
4. Take one Won Ton skin and place a heaped tsp of the mixture in the middle. Close and press together using your thumb and index finger.
5. Steam for 6 minutes (or add directly to a soup)
6. Serve with some stir fried veg, or allow to cool and freeze for later use.
Personally i love to serve these steamed with a simple dressing of 1 tbsp white vinegar, 1 tbsp Soy Sauce, 1 tbsp sambal olek and 2 tsb sesame oil.