Chinese Dumplings (Chicken and Prawn) Recipe

Prep time: 30 minutes Cook time: 10 minutes Serving: 4

Ingredients:

200g minced chicken breast

12 medium size prawn, peeled and deveined 

50g carrot

1 tbsp minced ginger

2 tbsp scallion, chopped 

2 tsp soy sauce

1 tbsp sesame oil

salt and pepper to taste

1 pack round dumpling wrappers

To prepare Dumplings:

1. Combine minced chicken, ginger, soy sauce, sesame oil, scallion, salt, pepper and mix until fully combined.

   

2. Scoop a teaspoon of chicken mixture into the center of the dumpling wrapper.

3. Brush some water at the edge of the wrapper, put 1 prawn in the middle and bring up the edges, seal the mixture inside.

   

4. Repeat until all the mixture is used up

   

5. Heat a large skillet with oil over medium heat, add dumplings and cook 2-3 minutes until the bottom is golden. add water to cover the dumplings and cook it another 5 minutes or until the water is fully absorbed. 

   

Dipping Chili Oil

Ingredients:

65 ml Harvist Infused Extra Red Chili Palm oil

3 tsp Hot Red Pepper Flakes

2 tsp finely minced ginger 

2 tsp finely minced Garlic

1 tsp salt

     

To Prepare chili Oil:

1. Add all the ingredients into a bowl. 

2. Heat the Harvist Infused Extra Red Chili Palm oil in a saucepan over medium-high heat for about 3 to 4 minutes.
   
   

3. Pour the hot oil into the bowl with the spices and stir with a wooden spoon. Let it set aside for 30 minutes. 
   
   

4. Give the oil a stir before serving. Drizzle the oil over dumplings and spoon some of the chili flakes onto any dish. To store, transfer the oil into a sterilised jar and refrigerate. Use the oil within 1 to 2 weeks.