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Gingered Chicken Dumplings with Chilli Sauce
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Steaming these little dumplings means they can be cooked without added fat, yet they stay moist. This dish also works well with turkey. The dumplings can be made up to eight hours ahead and chilled, or make double and freeze half for later.
To add an extra vegetable, stir-fry a 200g pack pak choi, chopped, and 1 clove garlic, chopped, in 1 tablespoon vegetable oil in a wok or pan for 3-4 minutes. Sprinkle with a little soy sauce and serve.
Typical values per serving:
This recipe was first published in January 2004.