for 4 people

Batter

200 g	white flour
¼ tsp	salt
1 ½ dl	water, hot

Filling

250 g	mince (chicken)
1	onion, finely chopped
2 cm	ginger, finely grated
1	garlic clove, finely chopped
1 stick	lemongrass, core finely chopped
1 tbsp	soy sauce

To shape

a little

Maizena cornflour

Dumplings

sesame oil for frying

To serve

2 tbsp	soy sauce
1 tbsp	sesame oil
1 tsp	sesame seeds
1	spring onion incl. green part, finely chopped
2 sprig	coriander, leaves torn off

How it's done

Batter

Place the flour and salt in a bowl, add the water, mix with a spoon. Knead by hand for approx. 10 mins. to form a smooth, soft dough, shape into a ball, cover and leave to rest at room temperature for about 30 mins.

Filling

Place the chicken and all ingredients up to and including the soy sauce in a bowl, mix, then knead by hand until a compact mass is formed.

To shape

Divide the dough into 20 equal pieces, dust with a little cornflour, then roll out into circles (each approx. 10 cm in diameter). Place 1 tbsp of filling in the centre of each piece of dough, smooth it out with the back of a wet spoon so that the entire base of the dough is covered.

Dumplings

Heat a dash of oil in a non-stick frying pan. Place the dumplings in the pan (meat side down) in batches, press slightly flat with a spatula. Fry the dumplings for approx. 3 mins., turn, and fry for a further 1 min. until cooked. Remove, keep warm.

To serve

Pour the soya sauce, sesame oil, and sesame seeds into a small bowl, stir well, and arrange with the dumplings on a platter. Sprinkle with spring onions and coriander.

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