Steamed Chicken Dumplings
BRC’s Executive Chef has shared his recipe for special chicken dumplings, which he suggests will go perfectly with the flavours of a KIRIN beer. Pairing well with sushi and seafood, serve these dumplings as part of a shared feast.
500g chicken mince
2cm piece of fresh ginger, peeled and grated
4 garlic cloves, crushed
2 tbs soy sauce
2 tbs Chinese rice wine
1 tsp fine ground white pepper
2 tbs finely chopped fresh chives
40 gow gee/wonton wrappers
Sauce to dip (i.e. Sriracha, chilli oil, soy sauce)
1. With clean hands, combine chicken mince, ginger, garlic, soy sauce, rice wine and white pepper in a clean bowl. Using a spoon, place filling mixture on one half of each wrapper.
2. Paint the edges of wrapper with cold water, fold to enclose the filling and press the edges to form a seal. Place the raw dumplings on a tray lined with baking paper.
3. Carefully place dumplings in a steamer tray (sprayed with oil to prevent sticking) and cook dumplings in small batches over boiling water for 4-5 minutes or until cooked through.
4. Serve dumplings warm with chop sticks, with sriracha, chilli oil and/or soy sauce to dip.
Chef’s Tip: These are perfect to cook as a small group,
so can be a perfect raceday activity to kick off your celebrations!
Established over 130 years ago in Japan, KIRIN is renowned for its unique brewing method, first press, to deliver a pure taste and smooth flavours. The full-bodied palate has a subtle sweetness punctuated by mild bitter notes.