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Ingredients:

18 dumpling wrappers

300g minced chicken
1 large golden shallot, chopped
1/2 cup carrot, grated

Coriander Paste

1 large clove garlic, peeled
1/2 tblspn chopped coriander root
1/2 tspn ground white peppercorns

Seasoning

15ml Thai soy sauce
15ml fish sauce
2 tspns oyster sauce
1/2 tspn salt
1/2 tspn white pepper

Recipe from Yukiko at Sticky Rice Cooking School

Serves: Makes about 18 dumplings
Preparation time: 30 minutes

Method:

In a mortar and pestle, pound together the garlic, coriander roots and white pepper to make the coriander paste.

In a bowl, add the coriander paste, chopped golden shallots, minced chicken and grated carrot.

Mix the seasoning ingredients together and then add to the dumpling mixture. Adjust the seasoning if necessary.

To make the dumplings, take a dumpling sheet and place about 1 teaspoon of mixture into the middle. Wet the edge of the wrapper with a little water and fold it over to cover the mixture. Bend the 2 ends down and join together.

To cook the dumplings, pre-heat a steamer and place the dumplings neatly into the steamer. Steam the dumplings for around 10 minutes.

Serve the dumplings with light red curry sauce and garnish.

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Contributor: Cam