Chicken Dumplings in Til Sauce

    45 mins

    Singhare and chopped coriander combine with chicken, green onions and ginger to create a Chinese-style treat. These tasty wonton-wrapped dumplings are poached, not fried, to keep them low in fat and calories.

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    Serves: 12 

    • 225g chicken keema
    • 4 tbsp thinly sliced green onions
    • 4 tbsp finely chopped singhare or canned water chestnuts
    • 4 tbsp chopped fresh coriander
    • 4 tsp low-sodium soya sauce
    • ½ tsp ground ginger
    • ¼ tsp pepper
    • 24 wonton wrappers, about 7.5cm square
    • For the dipping sauce
    • 4 tbsp low-sodium soy sauce
    • 1 tbsp toasted sesame oil
    • 2 tsp rice vinegar
    • ½ tsp caster sugar
    • 4 tbsp thinly sliced green onions

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a medium bowl, combine the chicken, spring onions, water chestnuts, coriander, soya sauce, ginger and pepper. Mix together well.
    2. Working with several wonton wrappers at a time and keeping the remainder loosely covered with a damp tea towel, make the dumplings: place a heaped teaspoon of filling on the bottom half of a wrapper. With a wet finger or pastry brush, moisten two adjoining sides of the wrapper. Fold the two moistened sides over the filling to form a triangle and press to seal. Repeat with the remaining wonton wrappers and filling.
    3. In a small bowl, whisk together the soya sauce, sesame oil, vinegar, sugar and spring onions for the dipping sauce.
    4. Bring a large saucepan of water to the boil. Add the dumplings and cook for about 4 minutes or until they float to the surface and the filling feels firm to the touch. Drain and serve hot with the dipping sauce.

    Some More Ideas

    Vegetable dumplings: Instead of minced chicken, mix some shredded carrots, finely diced red peppers, and 100g (3½oz) baby spinach leaves with the other filling ingredients.

    Health points

    *These dumplings are so low in fat because they are poached, not fried. The texture of the water chestnuts satisfies the desire for crunchy foods.
    *Soy sauce usually contains a lot of sodium, so should be used sparingly and always in a low-sodium version.

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