Chicken, Corn and Coriander Dumplings
Chicken, Corn and Coriander Dumplings
Get this quick and easy chinese dumpling recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 4 servings
  • Filling:
  • 1 cup minced Chicken
  • ¼ cup Red bell pepper, deseeded and diced into 1cm cubes
  • ¼ cup Corn kernels, fresh or thawed from frozen
  • ½ teaspoon ground Cumin
  • ½ teaspoon ground Coriander
  • ½ cup Coriander leaves, chopped
  • ½ cup grated Mozzarella cheese
  • 1 teaspoon minced Garlic
  • Salt and Pepper, for seasoning
  • 1 packet Dumpling (jiao zi) wrappers
  • Some Water, for wrapping
  • 1 litre Oil, for frying
  1. Mix all the filling ingredients together in a bowl until well combined. Fill each dumpling wrapper with about a teaspoon of filling, brush the edges with some water and bring the two halves together
  2. Using your fingers, create a pleat on one side facing the centre and fold over. Do the same in the opposite direction on the other side. Press the edges tightly, brushing with water wherever needed. Set aside and repeat until the filling is finished
  3. Heat up oil in a pan or wok until hot. Fry the dumplings for about 4 minutes, until golden brown on the outside and cooked through inside. Serve with mayonnaise and chilli sauce

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