Chicken Dumplings with Spicy Peanut Sauce
Photography by Sarah Tuck.
This is such a crazy but satisfying combination – fragrant, pot-sticker dumplings with lashings of hot and spicy peanut sauce.
Serves: 10-12
INGREDIENTS
1 shallot, roughly chopped
2 cloves garlic
1 lemongrass stalk, outer leaves removed, sliced
1 thumb ginger, peeled and roughly chopped
1 red chilli, roughly chopped
¾ cup coriander leaves
500 grams skinless, boneless chicken thighs, trimmed of excess fat and roughly chopped
25–30 dumpling wrappers
Spicy Peanut Sauce
2 tablespoons neutral-flavoured oil
2 shallots, roughly chopped
2 red chillis, roughly chopped
4 cloves garlic
1 thumb ginger, peeled and chopped
2 stalks lemongrass, outer leaves removed, roughly chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
¼ cup brown sugar
400ml coconut milk
250 grams roasted peanuts
To serve: 2 tablespoons finely chopped chives, to garnish
METHOD
Place shallot, garlic, lemongrass, ginger, chilli and coriander in a small food processor and whiz to combine. Add the chicken and pulse to form a chunky chicken paste. Cover and refrigerate for 1 hour or up to overnight.
Have a small bowl of cold water ready. Place a dumpling wrapper in the palm of one hand, dip a finger in the water and run it around the edge of the wrapper.
Place a heaped teaspoonful of filling in the centre of the wrapper then fold it gently into a half moon shape. Starting at the centre pinch the top together, then you can just squeeze the edges together to seal.
To cook, heat a teaspoon of oil in a non-stick frying pan and cook dumplings in batches of about 10 at a time, bottom-side down over a medium high heat for 2 minutes or until the bases are golden brown. Add ¼ cup of water and immediately cover
with a lid.
Cook for about 5 minutes more until the water has evaporated, then remove the lid and cook the dumplings for a minute more on one or both sides until golden. Serve immediately with the Satay Peanut Sauce and garnish with chives. Makes 25–30.
Spicy Peanut Sauce: Whiz the oil and shallots in a small food processor with the chillis, garlic, ginger, lemongrass, soy and fish sauce. Heat the paste in a pot and cook over a gentle medium heat, stirring for 8 minutes.
Add the coconut milk and stir to combine. Pulse the peanuts in the food processor until finely chopped and tip ¾ of them into the sauce. Cook, stirring, for a further 15 minutes.
Serve hot, or at room temperature, garnished with the remaining chopped peanuts. Makes about 2 cups.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.