Sluttishly Savoury: Chicken and Ginger Fried Dumplings

Dumplings are one of my favourite things. I've already given you a recipe for prawn wontons, but fried dumplings are my favourite. They're something I always order from my local takeaway, but I'm always disappointed. The filling is always bland, the wrappers always too thick and dry. So instead I decided to make my own.

You'll need (for 30 dumplings):

• 30 round wonton wrappers
• 200g raw chicken, very finely chopped
• 100g mushrooms finely chopped (I used shitake and oyster)
• chunk of ginger, minced
• 1 spring onion, finely chopped
• splash of soy sauce
• dash of fish sauce
• salt and pepper
• tiny bit of milk
  

Make it!

• Mix all the ingredients together in a bowl, adding more water if the mix if it's too dry.
• Add a small amount of mix to the centre of the wrapper.
• Dab some milk on your finger and run around the edge of the wrapper, before folding over into a crescent shape, making sure all of the edges are secure. Carry on until you've wrapped them all, noticing that your shapes are getting less pretty as you drink all the wine. It's fiddly work.
• Steam in a lined bamboo steamer for 7 minutes and then transfer to a frying pan. Fry until they're golden brown on either side.
• Serve with soy sauce for dipping. And drink the rest of the your wine.
  

Flickr image from naotakem's photostream (my camera has been out of action for a while after I smashed it on the floor, whoops).