Chicken and lemongrass dumplings
Well, we're slightly cheating here - we don't actually make these dumplings. But when someone else makes something this good, why mess with the programme? These are dumplings we'd be proud to have made ourselves - but nailing that gluten-free wrapper is a job best left to the professionals - The Golden Pig Company The filling is simple, fresh and delicious - free-range chicken, shredded cabbage and a hit of lemongrass. We could eat them every day.
Cabbage, free-range chicken, filtered water, rice flour, glutinous rice flour, onion, tapioca flour, millet flour, sunflower oil, lemongrass, xanthan gum, sea salt, potato starch, gluten-free soy sauce, pepper.
|LARGE (12 DUMPLINGS)|
Frozen product. Once defrosted, cook and consume within 48 hours. For best results cook from frozen.
Please note: this product contains raw chicken and should be fully cooked before consumption.
Set aside 2 teaspoons of water for each dumpling to be cooked. Lightly oil a frying pan and place on medium-high heat. When the oil is hot, turn down the heat to low-medium and place dumplings in the frypan. Add reserved water to the frypan, minding the splatter and cover with a lid. Cook for 9 minutes on low heat with the lid on. Remove lid and if any water is left, continue cooking until water has evaporated and dumplings are crispy.
Alternatively, line a bamboo steamer with perforated baking paper and brush the base of the dumplings with a little oil. Steam dumplings for 8-10 minutes or until fully cooked.