Steamed Chinese-style dumplings are popular as an unfussy starter at my place. They're also wonderful served as part of a larger Asian meal, leaving fellow diners impressed at the apparent effort.
2 free-range chicken breast fillets or 4 thigh fillets, most fat removed
1 bunch coriander, including stalks, chopped
¼ cup drained sliced water chestnuts, roughly chopped
3 green shallots, white parts and a little green finely sliced
1 small knot fresh ginger, finely chopped
2 tsp sesame oil
1 tbsp soy sauce, plus extra for dipping sauce
½ tbsp rice wine (optional)
2-3 small red chillies, halved lengthwise, thinly sliced
1 packet egg wonton wrappers
Extra light oil, for greasing
Juice of ½ lime
Finely chop chicken to create a rough mince. In a bowl, use your hands to combine all ingredients except half the chilli, the wrappers, extra oil and lime juice. If using chicken breast, add one tablespoon of light oil. Lightly roll tablespoons of mixture into balls, keeping a little air in the mixture. Place a ball in the centre of awontonwrapper, top with a slice of chilli and bring the sides of the wrapper around the filling forming a money bag shape.
Repeat with remaining mixture, chilli and wrappers. To cook, have a wok ready with five centimetres of simmering water, or enough to sit just below a steamer when placed in the wok. Dip the base of each dumpling into the light oil, place in the steamer in the wok and cover with a lid. The lid should cover the wok so steam doesn't escape. Steam dumplings in batches of eight, or as many as will fit without being overcrowded, for about six minutes.
Serve with soy-lime dipping sauce.
Makes about 20 dumplings