Thai dumplings

Golden fried garlic and sweet soy sauce make a delicious accompaniment to these delicate steamed chicken dumplings from Mini C
Thai dumplings
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the filling

  • 2 cloves garlic
  • 2 tbsp coriander stalks, roughly chopped
  • 1 x 500 g tinned water chestnuts
  • 600 g boneless, skinless chicken breasts
  • 4 tbsp light soy sauce
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 1 tsp ground white pepper

To make the wontons

  • 50 wonton wrappers

For the sweet soy sauce

  • 225 ml dark soy sauce
  • 2 tbsp white sugar
  • 125 ml white malt vinegar
  • 1/4 tsp salt

For the golden fried garlic

  • 3 tbsp vegetable oil
  • 6 cloves garlic, peeled and roughly chopped


1. Using a pestle and mortar, lightly pound the garlic and coriander stems to a paste.

2. Place all the ingredients for the filling in a bowl and mix together until thoroughly combined.

3. Working with one wonton wrapper at a time, place ½ teaspoon of the chicken filling in the centre, then pull up the edges and press the edges together to seal. Repeat until the entire filling has been used up. Lay the dumplings on a greased tray

4. Put the dumplings on a steamer placed over a pan of simmering water and steam for 20-30 minutes, until cooked (cut one in half to see if the chicken is cooked through).

5. For the fried garlic, heat the vegetable oil over a low heat and fry the garlic until golden. Remove from the oil and set aside.

6. Stir all the ingredients for the sweet soy sauce together.

7. Drizzle the warm dumplings with sweet soy and a dash of cooking oil from the garlic. Scatter with the fried garlic before serving.

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