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Pan Fried Dumplings with Crispy Lace

Recipe By: Dan Hong

INGREDIENTS

Minced Chicken Filling

500g chicken mince
1 bunch garlic chives, chopped
1 tbsp fresh ginger, grated
2 cloves garlic, grated
Pince salt
Pince sugar
1 tsp Spiral Foods Japanese Sesame Oil
2 tsp Spiral Foods Organic Gluten Free Soy Sauce (Thai)
Gow gee wrappers

 

For the lace tuile

1.05L water
100g bread flour
100g plain flour
110ml vegetable oil
Pinch salt

METHOD

In a bowl, combine the ingredients for the chicken filling. Place a spoonful in the centre, flattening slightly. Brush a little water around the edges, fold and gently pinch together. Gently press on the bench to flatten the bottom. Continue until all of the mixture has been used.

For the lace batter add the flours, salt and vegetable oil in a bowl. Use a whisk and gently stir in the water. It will be a thin batter.

Heat a nonstick pan, with a tight-fitting lid over high heat. Add vegetable oil and place the dumplings in the pan, with some space around the pan so the batter can spread. Once the dumplings begin to sizzle pour a ladle of batter around the outside of the dumplings, cover with the lid immediately.

Cook for around 4 mins lid on to steam top and cook through, then remove the lid and cook until crispy lace is caramelised and brown.

Serve with black vinegar or crispy chilli oil.

SPIRAL FOODS