You can use a bamboo steamer instead of a colander.Ĩ. Line the colander with baking paper, being careful not to cover all the colander holes.
CHICKEN DUMPLINGS FULL
Fill a medium saucepan ¼ full with water and bring to a boil, placing a colander over the top. Repeat this process with the remaining wrappers and filling.ħ. Bring the opposite corners towards each other, pressing down to create a seal. Wet the edges with cold water and fold the wrapper in half, encasing the filling inside. Spoon one tablespoon of the chicken filling into the centre of a dumpling wrapper. If you don’t have a rolling pin, you can re-use an old glass bottle to roll out the dough!Ħ. Roll out the dough into a 1-2mm thin layer and using a glass, cut out equal circles, about 7-8cm in size. For convenience, you can use store-bought Wonton wrappers instead of making the dough!ĥ. Cover the bowl with a clean damp tea towel and allow the dough to rest for at least 30 minutes. Transfer the dough to a floured countertop and knead with your hands for at least 10 minutes until it forms a smooth ball. Once combined, add ½ cup of room temperature water and mix to form a dough. Sift the flour into a clean bowl and gradually add ½ cup of boiling water while stirring to combine. Cover the bowl with glad wrap and refrigerate, allowing the flavours to infuse.Ĥ. Add in 1 teaspoon of VEGEMITE and stir to combine.ģ. In a bowl, combine the minced chicken, coriander, garlic, ginger and spring onions.Ģ.
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