chicken, coriander and chilli jam dumplings

  • 300g chicken mince
  • 1 tablespoon Asian chilli jam
  • 2 tablespoons finely chopped coriander
  • sea salt and cracked black pepper
  • 10 Peking duck pancake wrappers, thawed+
  • 1 egg, beaten
  • chilli oil, black vinegar and micro (baby) basil leaves, to serve
  1. Place the chicken, chilli jam, coriander, salt and pepper in a large bowl and mix to combine. Place 1 tablespoon of the filling in the centre of a pancake. Brush the edge with the egg and pinch together to seal. Repeat with the remaining filling and pancakes.
  2. Place the dumplings, in batches, in a steamer lined with non-stick baking paper. Place over a wok or large frying pan filled with simmering water and steam for 6 minutes or until cooked through.
  3. Serve with chilli oil, black vinegar and micro basil.  Makes 10.

+ Peking duck pancake wrappers are available in the freezer section of Asian grocers.

 

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