- 2 spring onions, finely chopped
- 1 ½ tsp fresh ginger, finely chopped
- 8 oz ground chicken
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- 2 tsp roasted sesame oil
- 20 dumpling wrappers
Mix filling together in a large bowl. Place teaspoon of the filling in the center of the wrapper and fold into a half-moon pouch. Pinch the edges firmly so that the dumpling is tightly sealed. Move finished dumplings to a tray and cover with a damp paper towel.
Line steamer with cabbage leaves or parchment papers with holes punched through and steam each batch of dumplings for 12-15 minutes. Serve with dipping sauce.
This recipe was created for Euless KidsFest 2011 – Cooking Demo