Aromatic Thai chicken dumplings in a piping hot chicken broth. A cosy and comforting dumpling soup that’s on the table in half an hour.
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Serves
4
Fresh Thai Basil
Fresh Coriander
Spring Onion
Garlic Clove
Red Chilli
Chicken Mince
Tamari
Sesame Oil
Fish Sauce
Dumpling Wrapper
Chicken Stock
FOR THE GARNISH:
Chilli Oil
Sesame Seeds
Serves
4
Fresh Thai Basil
Fresh Coriander
Spring Onion
Garlic Clove
Red Chilli
Chicken Mince
Tamari
Sesame Oil
Fish Sauce
Dumpling Wrapper
Chicken Stock
FOR THE GARNISH:
Chilli Oil
Sesame Seeds
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Step 1.
Using a sharp knife, very finely chop the Thai basil, fresh coriander, spring onions, garlic cloves and red chilli. Add to a medium-sized bowl along with the minced chicken, tamari, sesame oil and fish sauce, and mix to combine. (Pro tip: heat up a tiny splash of oil in a frying pan and cook a teaspoon of the mixture to check the seasoning, then season to taste if needed.)
Step 2.
Start wrapping your dumplings. Fill a small bowl with water. Add a small spoonful of filling to a dumpling wrapper, then moisten the edge of the wrapper with a bit of water and carefully fold it into triangles, making sure there is no air trapped inside. Repeat until the filling is used up.
Step 3.
To cook the dumplings, either steam them in a lined bamboo steamer basket for about 10-12 mins, or bring a large pot of water to a boil, then reduce the heat to medium, and gently simmer them for about 8-10 mins.
Step 4.
In a separate pot, bring the stock to a boil and then reduce to a gentle simmer. Once the dumplings are cooked, divide them across 4 bowls and top with the hot stock. Serve with an extra splash of soy sauce, a drizzle of chilli oil and a sprinkle of sesame seeds.
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