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Steamed chicken dumplings

Preparation time
Cooking time
Makes approximately 40


  • 350g chicken mince
  • 2 green spring onions, green removed and white minced
  • 1 large or 2 small green chillies, minced
  • 3 shitake mushrooms, stem removed and finely diced. (If dried, soak in water for 2 hours to reconstitute and then dice).
  • 1 tsp sesame oil
  • ½ tsp sugar
  • 2 tbsp roasted peanuts, roughly chopped
  • Wonton or dim sum skins
  • Soy and or chilli sauce for dipping


  1. Mix all the ingredients together except for the wonton skins and dipping sauces. Combine thoroughly and refrigerate for 30 minutes before use. There is more filling here than is needed but this amount gives you balanced flavours and smaller quantities mean more wastage. Remaining filling can be frozen for use later on.
  2. Lay out skins and spoon small amounts, around 1 heaped teaspoon, of chicken filling, but do not overfill; gather the corners together and ‘frill’ the dough by pinching the gathered top bit at the edge of the filling. Pinch firmly and place on an oiled plate that will fit easily into a large bamboo steamer or a steamer of your choice. You must be able to lift the plate out while hot so choose the plate carefully. If you are going to place them directly onto the steamer bowl, ensure it is oiled so the wontons don’t stick and don’t double stack as it becomes one starchy mass.
  3. Steam for 20 minutes or until chicken is cooked through. Serve with soy sauce or sweet chilli dipping sauce.
Preparation time
Cooking time
Makes approximately 40


Two Blues Sauvignon Blanc 2014
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