Chicken and corn dumplings

Ingredients

• ¼ Chinese cabbage, roughly chopped
• 1 kg chicken thigh fillets, roughly chopped
• 2 cm x 3 cm piece ginger, peeled and grated
• 1½ tsp salt
• 1 tbsp soy sauce
• 1 tsp chicken stock powder
• 2 cups frozen corn kernels
• soy sauce, to serve
• rice vinegar, to serve

Hot water dumpling skins

• 3 cups plain flour, plus plenty of extra for dusting
• 1- 1½ cups boiling water

Resting time: 30 minutes

Chilling time: 30 minutes

Instructions

1. For the dumpling skins, place the flour in the bowl of a stand mixer with the dough hook fitted. Add the hot water and knead for about 10 minutes until the dough is smooth. Remove from the stand mixer and wrap in floured cling film and rest for at least 30 minutes.
2. For the filling, first bring a large saucepan of water to the boil, add the cabbage and cook for 5 minutes, or until tender. Refresh in cold water and then drain. With your hands, squeeze out as much liquid from the cabbage as possible.
3. Combine the chicken, cabbage, ginger, salt, soy sauce and stock powder in the bowl of a food processor and process to a coarse mixture. Add the corn and pulse to combine. Refrigerate the filling for 30 minutes.
4. Cut about a quarter of the dough from the piece of dough and roll it into a cylinder around 2 cm in diameter. Cut the cylinder into 1 cm lengths and roll into a circle around 1 mm thick and 7 cm in diameter. Add about 2 tsp of filling to the centre of the skin and fold the dumpling as you like.
5. Simmer the dumplings in slowly simmering water for about 6-8 minutes until they float, and then for about a minute longer after they have started floating. Serve with a little soy sauce mixed with rice vinegar for dipping.

Photography by Kitti Gould.

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