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Chicken and Corn Dumplings

Ingredients

  • 1 packet of dumpling wrappers
  • 500 grams chicken mince
  • ½ cup McCain Super Juicy Corn Kernels
  • ½ cup McCain Baby Peas
  • Thumb sized piece Ginger peeled and finely grated on a microplane, or similar
  • 4 stems Coriander thinly sliced, stems included
  • 2 kaffir lime leaves stem removed, thinly sliced
  • 2 good dashes fish sauce or salt
  • 3 tablespoons hoisin sauce
  • 1 teaspoon cornflour
  • 1 egg
  • Oil for frying

Instructions

  1. Measure out your corn & peas into a bowl, set aside to thaw out.
  2. In a bowl, mix together all the filling ingredients mix and add peas and corn
  3. Take your dumpling wrappers and place about a tablespoon of mixture in the middle.
  4. Brush a little water around one edge and pinch the edges to seal.
  5. To cook, heat a teaspoon of oil in a non stick pan, heat and add a batch of dumplings. Add 1 cup of water and pop a lid on your pan. Once the water has evaporated, take the lid off and cook until the dumplings are crispy and golden on the bottom.
  6. Serve with your favourite dipping sauces