Steamed chicken, shiitake and water chestnut dumplings

  • 25 mins preparation
  • 10 mins cooking
  • Makes 24 Item
  • Print


Steamed chicken, shiitake and water chestnut dumplings
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 2 teaspoon freshly grated ginger
  • 100 gram shiitake mushrooms, trimmed, finely chopped
  • 150 gram chicken mince
  • 1/2 cup sliced water chestnuts, finely chopped
  • 1/4 cup hoisin sauce
  • 1 tablespoon chopped coriander
  • 24 wonton wrappers
Soy chilli dipping sauce
  • 1/3 cup light soy sauce
  • 2 tablespoon chinese black vinegar
  • 1 teaspoon freshly grated ginger
  • 1 small red chilli, seeded, finely chopped
  • 2 teaspoon caster sugar


Steamed chicken, shiitake and water chestnut dumplings
  • 1
    Heat oil in a wok or large frying pan on high. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1-2 minutes. Allow to cool in a bowl.
  • 2
    Mix mince, water chestnuts, sauce and coriander into mushroom mixture, using your hands to combine.
  • 3
    Place wonton wrappers on a clean surface and cover with a damp tea towel to prevent drying.
  • 4
    Place a heaped teaspoonful of filling in the middle of each wrapper. Brush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
  • 5
    Line a steamer basket with baking paper. Half fill wok or steamer base with water (ensure steamer doesn't touch water) and bring to boil. Place wontons in batches in the steamer, cover with lid and steam for 6-7 minutes or until cooked through.
  • 6
    Meanwhile, to make sauce, blend all ingredients together to dissolve the sugar. Serve dumplings with sauce.

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