Meats Recipes - Japanese Chicken Dumplings

Ingredients                                        

• 225 g/8 oz/2 cups plain (all-purpose) flour

• A pinch of salt

• 120 ml/1/2 cup warm water

• 450 g/1lb Chinese leaves (stem lettuce), diced

• 225 g/8 oz/2 cups chicken stir-fry meat, very finely chopped

• 6 spring onions (scallions), finely chopped

• 2.5 ml/1/2 tsp grated fresh root ginger

• Soy sauce

• 15 ml/1 tbsp dry sherry

• 15 ml/1 tbsp sesame oil

• Hot chili sauce

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Method:

1. Sift the flour and salt into a bowl. Gradually work in the water to form a dough.

2. Knead gently on a lightly floured surface until smooth and elastic and no longer sticky. Cover and leave to rest for 30 minutes.

3. Meanwhile, boil the Chinese leaves in lightly salted water for 3 minutes. Drain and dry on kitchen paper.

4. Mix with the chicken, spring onion, ginger, 15 ml/1 tbsp soy sauce, the sherry and oil. Roll the dough into a long sausage shape.

5. Cut into 50 equal pieces and flatten each, then roll into a 6 cm/2 1/2 in circle. Put a small spoonful of filling into the centre of each circle.

6. Dampen the edges, fold over and press well together to seal. Drop into a large pan of boiling water, return to the boil and cook for 5 minutes.

7. Remove from the pan with a draining spoon. Serve with a bowl of soy sauce and a bowl of hot chili sauce.