Boiled & pan fried chicken dumplings with enoki mushrooms & a roasted peanut salad with bok choy & Chinese spinach
Back in Europe I would always say that Italian food was my favourite, it’s also something you can find quite a lot – but out here in Australia it’s Asian food that has stolen my heart. Sushi, dumplings, dim sims, you name it, Australia’s got it! My friend from Sydney used to always say to me that the sushi back in Ireland did not even remotely compare to the one she had back at home, and boy was she right, I actually had to stop myself from buying it for my lunch every day. Sushi is quite easy to make as well so I might share a recipe for that later on, but for today I’m sticking to chicken dumplings.
I first boiled them in water with lime leaves and then pan fried them in some sesame oil. I just love it when there’s a bit of crispiness to them, but if you only pan fry them they can end up tasting like flour more than anything, which is why I boiled them first. I added some lime leaves to the water to give it some extra flavour (and it just smells so amazing!) but I also added some amazing flavours to the dumplings themselves.
I used a mix of chicken mince, sesame oil, enoki mushrooms, rice wine vinegar, spring onions, and dumpling sauce.
As a side salad I used raw bok choy, Chinese spinach, spring onion and roasted pine nuts. Lovely, fresh, and healthy!
|500g chicken mince|
|3 spring onions|
|180g enoki mushrooms|
|2tablespoons rice wine vinegar|
|2tablespoons dumpling sauce|
|10 lime leaves|
|2 bok choy|
|100g Chinese spinach|
|100g peanuts (salted, not roasted)|
|500g dumpling wrappers|