Deep-Fried Chicken and Vegetable Dumplings with a Spicy Sriracha Dipping Sauce

Words: Illanique Van Aswegen

Findus Vegetables
Classic Asian flavours wrapped up in a crispy little dumpling skin. So delicious!

Makes: 50 (serves 6)
Difficulty: easy
Preparation time: 30 minutes
Cooking time: 40 minutes

Spicy Sriracha Dipping Sauce
½ C (125 ml) water
¼ C (60 ml) Sriracha sauce
¼ C (60 ml) lemon juice
¼ C (60 ml) honey
2 tsp (10 ml) cornflour
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
2 tsp (10 ml) sesame seeds + extra for serving
2 tsp (10 ml) coriander, finely chopped

Deep-Fried Dumplings
1 tsp (5 ml) olive oil
⅓ C (80 ml) spring onions, thinly sliced
1 Tbsp (15 ml) garlic, finely chopped
1 (4 g) green chilli, finely chopped
220 g chicken mince
250 g (½ packet) Findus Wok Classic
2 Tbsp (30 ml) oyster sauce
2 Tbsp (30 ml) hoisin sauce
salt and pepper
50 wonton wrappers (about 7.5cm x 7.5cm), thawed
oil, for deep-frying

handful of micro herbs, to garnish (optional)

Spicy Sriracha Dipping Sauce
Place the water, Sriracha sauce, lemon juice, honey, corn flour, garlic and ginger in a saucepan. Heat until melted. Cook for 2 minutes. Stir in the sesame seeds and chopped coriander. Allow to cool.

Deep-Fried Dumplings
Heat a saucepan over medium heat until hot. Add in the olive oil, spring onions, garlic and chilli. Sauté for 5 minutes. Add the chicken mince to the hot pan and fry for 8 minutes. Add in the Findus Wok Classic, oyster sauce and hoisin sauce. Fry for 5 minutes.

Add the mixture to a food processor and process until finely chopped but not puréed. Season to taste and allow to cool.

Place a teaspoonful of the cooled chicken and vegetable mixture on one half of the wonton wrapper. Moisten the sides with a bit of water and then fold the wonton skin over the filling to form a triangle. Repeat with the rest.

Heat the oil for deep-frying to 180 °C. Fry the dumplings for 2-3 minutes until golden and crispy. Remove from the oil with a slotted spoon and drain on sheets of kitchen towel.

Top the warm dumplings with a sprinkling of extra sesame seeds and micro herbs and serve with the dip on the side. 

TIP: If you find the Sriracha sauce too hot for your liking then simply stir in a teaspoon or two of some Double cream yoghurt – it will add a bit of creaminess and reduce the hotness of the sauce.

Photography and styling by Illanique van Aswegen
Assisted by Inge Bartsch

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