Steamed Chicken, Shiitake And Water Chestnut Dumplings

• 1 tbsp vegetable oil
• 1 clove garlic, crushed
• 2 tsp freshly grated ginger
• 4 oz shiitake mushrooms, trimmed and finely chopped
• 5 oz ground chicken
• 1/2 cup sliced water chestnuts, finely chopped
• 1/4 cup hoisin sauce
• 1 tbsp chopped cilantro
• 24 None wonton wrappers
• None None FOR THE SOY CHILI DIPPING SAUCE
• 1/3 cup light soy sauce
• 2 tbsp Chinese black vinegar
• 1 tsp freshly grated ginger
• 1 small red chilI pepper, seeded and finely chopped
• 2 tsp sugar

1. Heat oil in a wok or large skillet on high heat. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1-2 mins. Transfer to a bowl to cool.
2. Add ground chicken, water chestnuts, hoisin sauce and cilantro to mushroom mixture, using your hands to combine.
3. Place wonton wrappers on a clean surface and cover with a damp tea towel to prevent drying.
4. Place a heaping teaspoonful of filling in the middle of each wrapper. Brush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
5. Line a steamer basket with parchment paper. Half fill wok or steamer bottom with water (make sure steamer basket doesn't touch water). Bring to a boil. Place wontons in batches in the steamer, cover with lid and steam for 6-7 mins or until cooked through.
6. Meanwhile, for the sauce, mix all ingredients in a small bowl to dissolve the sugar. Serve dumplings with sauce.

vegetable oil, clove garlic, ginger, shiitake mushrooms, ground chicken, water chestnuts, hoisin sauce, cilantro, wonton wrappers, soy chili, soy sauce, chinese black vinegar, ginger, red chili pepper, sugar

Taken from recipes-plus.com/api/v2.0/recipes/30649 (may not work)