Steamed Chicken, Shiitake And Water Chestnut Dumplings - cooking recipe

Ingredients

1 tbsp vegetable oil
1 clove garlic, crushed
2 tsp freshly grated ginger
4 oz shiitake mushrooms, trimmed and finely chopped
5 oz ground chicken
1/2 cup sliced water chestnuts, finely chopped
1/4 cup hoisin sauce
1 tbsp chopped cilantro
24 None wonton wrappers
None None FOR THE SOY CHILI DIPPING SAUCE
1/3 cup light soy sauce
2 tbsp Chinese black vinegar
1 tsp freshly grated ginger
1 small red chilI pepper, seeded and finely chopped
2 tsp sugar

Preparation

Heat oil in a wok or large skillet on high heat. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1-2 mins. Transfer to a bowl to cool.
Add ground chicken, water chestnuts, hoisin sauce and cilantro to mushroom mixture, using your hands to combine.
Place wonton wrappers on a clean surface and cover with a damp tea towel to prevent drying.
Place a heaping teaspoonful of filling in the middle of each wrapper. Brush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
Line a steamer basket with parchment paper. Half fill wok or steamer bottom with water (make sure steamer basket doesn't touch water). Bring to a boil. Place wontons in batches in the steamer, cover with lid and steam for 6-7 mins or until cooked through.
Meanwhile, for the sauce, mix all ingredients in a small bowl to dissolve the sugar. Serve dumplings with sauce.