These chicken dumplings are not difficult to prepare and are a lighter mealtime option from the hearty soups we have been enjoying over winter.
- 1 tablespoon olive oil
- 1/2 onion, sliced thinly
- 1 tablespoon ginger, chopped
- 115g mushrooms, sliced thinly
- 1 litre chicken stock
- 330g chicken breast
- 1 teaspoon chilli, chopped
- 20g coriander stalks, chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 1/2 teaspoon fish sauce
- Black pepper
- 16 wonton wrappers
- 1 bunch Chinese broccoli
- 30g snow peas, slices
- coriander, to garnish
Heat the oil in a pan, saute the onion, chopped ginger and mushrooms for three minutes. Add the stock and bring to a gentle boil.
In a food processor, blend together the chicken, chilli, coriander stalks, garlic, ginger, fish sauce and pepper.
Place about a teaspoon of the mixture in each wonton wrapper, brush the edges with water, fold over and pinch closed.
Place the dumplings in a steamer over the simmering stock and steam for around four minutes. Add the broccoli and steam for a further four minutes.
To serve, divide the stock between four bowls. Add the dumplings, broccoli and snow peas. Garnish with the fresh coriander leaves and a squeeze of lime.