Chicken Dumplings With Chili Oil - 紅油抽手

• 5 1/4 ounces chicken meat Mince
• 2 15/16 tablespoons carrot finely chopped/grated
• 2 shallots finely chopped
• 3 water chestnut Fresh, skin remove and finely chopped
• 1/2 tablespoon spring onion Chopped
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cooking wine
• 1 dash fish sauce optional
• 1 dash pepper
• 1/2 teaspoon cornflour

1. Put all the ingredients in a medium bowl, mix well with seasonings and marinate in the refrigerate for at least 20 minutes or more.
2. Refer to the photo above, place 1 piece of round dumpling wrapper on the gyoza mold, top with meat fillings, close and press tight to form a perfect sealed dumpling.
3. Repeat the same process and makes about 10 dumplings using the gyoza mold.
4. Next bring a pot of 1.5 litres of water to boil with 1/2 teaspoon of oil. Slowly drop in the wrapped dumplings and cook over medium heat.
5. Once the dumplings float on the surface, lower the heat and continue to simmer for another minute. Remove the cooked dumplings and place it in a bowl of water to stand for another 1 minute.
6. Drain well and place the cooked dumpling in a serving plate. Drizzle some sasame oil then pour over the prepared spicy chili oil and top with some extra chopped spring onion and serve.

chicken meat, carrot, shallots, water, spring onion, soy sauce, sesame oil, cooking wine, fish sauce, pepper, cornflour

Taken from www.yummly.com/recipe/Chicken-Dumplings-With-Chili-Oil----1650817 (may not work)