Steamed Chicken Dumplings

For 2 servings

• chicken mince200 g
• spring onions, finely chopped2
• garlic clove, crushed1
• grated ginger1/2 tsp
• soy sauce1 tbsp
• sesame oil1/2 tsp
• dumpling or gyoza wrappers16
• soy sauce, for dipping2 tbsp
• rice vinegar, for dipping1 tsp

1. 1

   In a bowl, mix the chicken mince, spring onions, garlic, ginger, soy sauce and sesame oil until well combined.

2. 2

   Lay a dumpling wrapper flat in your palm. Spoon a small amount of filling, about a teaspoon, into the centre.

3. 3

   Wet the edges of the wrapper with a little water using your finger, then fold in half and pinch the edges together firmly to seal, making small pleats if you like for a traditional look.

4. 4

   Repeat with the remaining wrappers and filling.

5. 5

   Line a steamer basket with baking paper (or lightly oil it) to stop the dumplings sticking, then arrange the dumplings inside, leaving space between each one.

6. 6

   Steam over a pan of simmering water for 8 to 10 minutes, until the wrappers look translucent and the filling is cooked through with no pink remaining.

7. 7

   Mix the soy sauce and rice vinegar together for dipping, and serve alongside the hot dumplings.