Thai dumplings

Method

1. Using a pestle and mortar, lightly pound the garlic and coriander stems to a paste.

2. Place all the ingredients for the filling in a bowl and mix together until thoroughly combined.

3. Working with one wonton wrapper at a time, place ½ teaspoon of the chicken filling in the centre, then pull up the edges and press the edges together to seal. Repeat until the entire filling has been used up. Lay the dumplings on a greased tray

4. Put the dumplings on a steamer placed over a pan of simmering water and steam for 20-30 minutes, until cooked (cut one in half to see if the chicken is cooked through).

5. For the fried garlic, heat the vegetable oil over a low heat and fry the garlic until golden. Remove from the oil and set aside.

6. Stir all the ingredients for the sweet soy sauce together.

7. Drizzle the warm dumplings with sweet soy and a dash of cooking oil from the garlic. Scatter with the fried garlic before serving.

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Ingredients

For the filling

2 garlic cloves
2 tbsp coriander stems, roughly chopped
1 x 500g tinned water chestnuts
600g boneless, skinless chicken breast, minced
4 tbsp light Soy sauce
2 tbsp white sugar
1/2 tsp Salt
1 tsp ground white pepper

To make the wontons

50 wonton wrappers

For the sweet soy sauce

225ml dark Soy sauce
2 tbsp white sugar
125ml white vinegar
1/4 tsp Salt

For the golden fried garlic

3 tbsp vegetable oil
6 garlic cloves, peeled and roughly chopped

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