Makes: 24 Servings
Prep time: 30 Minutes
Cooking time: 15 Minutes
Prep time: 30 Minutes
Cooking time: 15 Minutes
Thai Chicken Dumplings
(with Mt Barker Chicken Mince)
(with Mt Barker Chicken Mince)
These Thai inspired dumplings are ideal for any party situation or as a starter to any meal.
Ingredients:
• 250g Mt Barker Free Range Chicken mince
• 1 tbs Thai seasoning (gluten free)
• 24 round gow gee wrappers
• 1 litre chicken stock (gluten-free)
• 2 kaffir limes leaves, bruised
• Soy sauce and sliced red chilli (optional) to serve
• 250g Mt Barker Free Range Chicken mince
• 1 tbs Thai seasoning (gluten free)
• 24 round gow gee wrappers
• 1 litre chicken stock (gluten-free)
• 2 kaffir limes leaves, bruised
• Soy sauce and sliced red chilli (optional) to serve
Instructions:
1. Combine chicken and Thai seasoning in a bowl. Place wrappers on a flat surface. Spoon 2 teaspoons chicken mixture in the centre of each wrapper. Brush edges with cold water. Bring edges together to enclose filling. Pleat edges together to seal. Place on a tray lined with baking paper.
2. Place half the stock in a large, deep, non-stick frying pan. Add kaffir lime leaves. Cover. Reduce heat to low. Cook covered for 5 minutes or until cooked through. Remove from heat. Using a large spoon carefully transfer dumplings and a little broth to serving bowls. Top with chilli (if using).
3. Add remaining stock to frying pan. Cover. Bring to the boil over medium-high heat. Repeat process with remaining dumplings. Serve with soy sauce.
1. Combine chicken and Thai seasoning in a bowl. Place wrappers on a flat surface. Spoon 2 teaspoons chicken mixture in the centre of each wrapper. Brush edges with cold water. Bring edges together to enclose filling. Pleat edges together to seal. Place on a tray lined with baking paper.
2. Place half the stock in a large, deep, non-stick frying pan. Add kaffir lime leaves. Cover. Reduce heat to low. Cook covered for 5 minutes or until cooked through. Remove from heat. Using a large spoon carefully transfer dumplings and a little broth to serving bowls. Top with chilli (if using).
3. Add remaining stock to frying pan. Cover. Bring to the boil over medium-high heat. Repeat process with remaining dumplings. Serve with soy sauce.
