Homemade Chicken Dumplings with Edamame & Choy Sum

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 3 tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 3 tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper. You won't need all the wrappers for this recipe, so you will have some left over.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 4 tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 4 tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 2tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 2tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 2tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 2tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 2tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 2tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!

Thinly slice chives into 1cm pieces. Peel and dice garlic and ginger. In a large bowl, mix together mince, chives, 1/2 garlic, 1/2 ginger, 2tsp soy and mirin (the rest will be dipping sauce for the dumplings) and 2tsp sesame oil. Season with salt.

Fill a small bowl with water. Divide filling between dumpling wrappers, about 2tsp of filling per wrapper. Using your fingers, wet the outer circle of each dumpling wrapper.

Press dumpling wrapper closed in the middle, then starting from the middle fold 2-3 pleats on each side. Make sure to press the wrappers together firmly so they don’t open while cooking. Alternatively you can leave out the pleats and press the wrappers closed firmly. We have included a video link in the tips to show some different ways of folding dumplings.

Heat a pan on medium heat with a drizzle of oil. Add dumplings, cook for 1 minute. Add ¹⁄₂ cup water and cover pan with a lid, cook dumplings for 7 minutes on low-medium heat until the water is absorbed (see tip). Remove lid and cook dumplings for 30 seconds - 1 minute, until the bottom of the dumplings are crisp.

Trim ends of choy sum and cut in half. Heat a hot pan on medium-high heat with a drizzle of oil. Add the choy sum, remaining garlic and ginger, cook for 2 minutes until bright green and still a bit crunchy. Heat the edamame in the microwave for 1-2 minutes or until piping hot and season with sesame oil (to taste), salt and chilli flakes (to taste).

Top choy sum with fried shallots. Serve dumplings, edamame, choy sum and remaining soy & mirin (dipping sauce for dumplings) family style. Enjoy!