Thai cuisine's ginger and sesame oil duo blends with chicken mince in this steamed dumpling, wrapped in thin dough sheets. Steaming over boiling water keeps the filling moist and tender.
Mix the ground chicken with the spring onion, ginger, garlic cloves, sesame oil and soy sauce to make the filling.
Place the filling on the dumpling wrappers and fold the corners together to seal.
Steam over boiling water for 8 minutes.
Arrange the dumplings so they don't touch before steaming, or they'll stick together as they cook. Allergens: contains wheat (gluten, from the dumpling wrappers), soy, sesame.
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