Chicken and lemongrass dumplings

Chicken and lemongrass dumplings


These cute chicken mince dumplings are perfect for entertaining.

The ingredient of Chicken and lemongrass dumplings

  1. 250g chicken mince
  2. 1 tablespoon Thai seasoning (see note)
  3. 24 round gow gee wrappers
  4. 1 litre chicken stock
  5. 2 kaffir lime leaves, bruised
  6. Soy sauce, to serve
  7. Red chilli, (optional) sliced, to serve

The instruction how to make Chicken and lemongrass dumplings

  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. Bring to the boil over medium-high heat. Add half the dumplings, in a single layer, to pan. 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.

Nutritions of Chicken and lemongrass dumplings

fatContent: 44.215 calories
saturatedFatContent: 0.8 grams fat
carbohydrateContent: 0.2 grams saturated fat
sugarContent: 5.7 grams carbohydrates
cholesterolContent: 3.6 grams protein
sodiumContent: 8 milligrams cholesterol

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