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Chicken and ham dumplings with quick dipping sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Irresistibly crispy and delicious bite-sized treats.
Ingredients:
  • 500g chicken mince
  • 250g DON® Thinly Sliced English Style Leg Ham
  • 10g ginger, peeled and microplaned
  • 3 spring onions, finely sliced
  • 2 garlic cloves, microplaned
  • 80g Chinese cabbage, chopped lightly salted and moisture squeezed out
  • 1 ½ tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 4.00 tsp sesame oil
  • 10.60 gm light soy sauce
  • 2 tsp corn starch
  • 1 packet of gow gee wrappers
  • 36.80 gm Vegetable oil
  • 21.20 gm light soy sauce
  • 10.00 gm water
  • 1 ¼ tsp sugar
  • 1 small handful of coriander leaves
  • 1 spring onion, finely sliced
Instructions:
  • Dice the Chinese cabbage finely, salt it to draw out the moisture, and set aside in a bowl as you get the rest of the ingredients ready.
  • Finely dice the ham and place it in a large mixing bowl to prepare your dumpling filling.
  • Grate the ginger and garlic using a microplane directly onto the ham.
  • Slice three spring onions into thin pieces and place them in a bowl. Add the chicken mince and set aside.
  • Squeeze out excess liquid from the cabbage using a muslin cloth and transfer to the mixing bowl.
  • Season the filling with ½ tsp salt, 1 ½ tsp sugar, ½ tsp pepper, 2 tsp cornstarch, 2 tsp light soy sauce, and 2 tsp sesame oil. Mix until evenly combined.
  • Enjoy the process by spooning 1 tsp of your mixture onto the center of a gow gee wrapper. Moisten the edges, fold in half, and firmly pinch along the length to seal the delicious filling inside.
  • Prepare the dipping sauce by finely slicing 1 spring onion and a small handful of coriander.
  • Combine light soy sauce, water, sugar, and sesame oil in a mixing bowl. Stir in spring onion and coriander until flavors meld together beautifully.
  • In a large non-stick frying pan over medium heat, heat 2 tbsp of vegetable oil until hot. Place dumplings in a single layer, flat side down.
  • Fry the dumplings until the bottom turns a light golden brown, about 2 minutes. Then, add 1cm of water to the pan. Cover with a lid and steam for 5 minutes or until the water evaporates.
  • Uncover the pot to let any remaining water evaporate, allowing the dumplings' bottoms to get crispy.
  • Plate the dish and accompany it with a delectable dipping sauce. Time to savor!

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