Asian Stuffed Dumplings

Ingredients

• 2 cm fresh ginger
• 1 Garlic clove
• 1 Green Chili Pepper
• 1 stalk lemongrass (white part only)
• 2 Spring Onions
• 350 g Chicken breast fillet
• 4 tbsp peanut oil
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 24 wan-tan dough sheets
• 1 Egg white
• vegetable oil (for frying)

Instructions

1. 1.

   Peel and finely chop the ginger and garlic. Wash the chili, halve it lengthwise, remove seeds and finely chop. Wash the lemongrass, trim outer leaves, finely chop. Wash spring onions, trim and slice into thin rings. Wash chicken, pat dry, cut into very small cubes and quickly stir‑fry in 1 tbsp oil in a hot wok until seared. Add ginger, garlic, chili, spring onions and lemongrass, sauté briefly, season with soy sauce and oyster sauce, then let cool.

2. 2.

   Spread the wan-tan sheets (cut round if desired), brush edges with egg white and place 1–2 tsp of filling in the center. Fold the sheet over and press edges firmly together.

3. 3.

   Heat oil in a wok until small bubbles appear on a wooden spoon. Fry dumplings in batches until golden brown, turning occasionally. Drain on paper towels and serve.