Back in Europe I would always say that Italian food was my favourite, it’s also something you can find quite a lot – but out here in Australia it’s Asian food that has stolen my heart. Sushi, dumplings, dim sims, you name it, Australia’s got it! My friend from Sydney used to always say to me that the sushi back in Ireland did not even remotely compare to the one she had back at home, and boy was she right, I actually had to stop myself from buying it for my lunch every day. Sushi is quite easy to make as well so I might share a recipe for that later on, but for today I’m sticking to chicken dumplings.
I first boiled them in water with lime leaves and then pan fried them in some sesame oil. I just love it when there’s a bit of crispiness to them, but if you only pan fry them they can end up tasting like flour more than anything, which is why I boiled them first. I added some lime leaves to the water to give it some extra flavour (and it just smells so amazing!) but I also added some amazing flavours to the dumplings themselves.
I used a mix of chicken mince, sesame oil, enoki mushrooms, rice wine vinegar, spring onions, and dumpling sauce.
As a side salad I used raw bok choy, Chinese spinach, spring onion and roasted pine nuts. Lovely, fresh, and healthy!
Boiled & pan fried chicken dumplings with enoki mushrooms & a roasted peanut salad with bok choy & chinese spinach
- 500g chicken mince
- 3 spring onions (2 for the dumplings, 1 for the salad)
- 180g enoki mushrooms
- Sesame oil
- 2 tablespoons of rice wine vinegar
- 2 tablespoons of dumpling sauce + more for dipping
- 10 Lime leaves
- 2 bok choy
- 100g Chinese spinach
- 100g peanuts (salted, not roasted)
- 500g dumpling wrappers
Mix chicken mince with rice wine vinegar, rice wine vinegar, dumpling sauce and 2 tablespoons of sesame oil. Slice up 2 spring onions finely and add them to the mix. Mix everything really well using a fork.
Heat up some olive oil in a pan. Slice off a small bit of the bottom of the enoki mushrooms (less than a cm) and throw it away. Slice the remaining mushrooms in half and add them to the frying pan. Cook for a few minutes and let it cool down a little bit, then add them to the chicken mixture.
Get your dumpling wrappers and put a little bowl of water beside you. Scoop out a teaspoon of the filling and place it in the centre of the wrapper (don't overfill or you won't be able to close it, don't underfill or you won't taste anything - fill one, boil it and taste it to see how you find it). Dip your fingers in the water and brush along the edges of the wrapper.
You can make all kinds of shapes with these dumplings, I made a mix myself mostly by just experimenting. The fastest one is to just fold the bottom over to the top, press all sides and then bring the corners towards each other and push them together too.
Use a deep pot or wok and boil water. Once it's boiling, add the lime leaves and your dumplings - don't add them all at once or they might stick together, rather cook them in batches.
When all the dumplings are boiled, heat up sesame oil in a frying pan and fry the dumplings on all sides.
Meanwhile prepare your salad: remove a cm from the bottom of the bok choy (make sure to wash it), the slice it up into bite size pieces. Do the same with the spinach. Roast the pine nuts in a frying pan with a little bit of sesame oil for a few minutes and sprinkle them on top of the salad.
Serve with dumpling sauce, soy sauce or any other sauce you might like.