Thai Chicken Dumplings
500g chicken cubed and chilled or already minced in TM
¼ cup (60ml) oyster sauce
2 cloves garlic,
2cm knob ginger
1 tablespoon self-raising flour
1 tablespoon fish sauce
½ cup finely chopped fresh coriander leaves
2/3 cup (160ml) coconut milk
soy sauce and sliced chillies or sweet chili sauce, for serving
2-3Kaffir Lime leaves
METHOD
Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease two 12-hole mini muffin pans (1 tablespoon/20ml capacity).
Place garlic, coriander, kaffir lime leaves and ginger in TM bowl chop 5 seconds on speed 7.
Add meat (if not already minced) and mince on 8 seconds on speed 7.
Add flour, sauce and coconut milk then mix for 5 seconds on speed 6.
Place rounded tablespoons of mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.
Turn out and serve hot with combined soy sauce and chili or sweet chili sauce.
I often make these and serve with rice and boc choy as a main or as an hors d'oeuvre
Suitable to freeze
