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Chicken shui mai

Caroline Velik

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Chicken shui mai
Chicken shui maiMarina Oliphant

These little dumplings are popular party food and easy to make. Wonton wrappers are available at Asian grocers and many supermarkets. Water chestnuts add a refreshing crunch. The shui mai can be made ahead and frozen, either cooked or uncooked.

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Ingredients

  • 500g chicken mince

  • 1/2 cup tinned water chestnuts, finely chopped

  • 3 spring onions, finely chopped

  • 2 tsp minced ginger

  • 1 egg white

  • 2 tsp salt

  • 1/4 tsp white pepper

  • 200g packet fresh wonton wrappers

Method

  1. Mix all ingredients except the wrappers.

    Hold a wonton wrapper in your palm and place a spoonful of filling in the centre. Wrap the sides up and around and pinch together firmly.

    Place on an oiled bamboo steamer-basket, cover and steam for 5-7 minutes, until cooked.

    Serve with an Asian dipping sauce.

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