Chicken dumplings by Matt Preston

Step 1

Mix the first seven ingredients together in a ceramic or glass bowl. Do not overwork, just pull it all together. Now place in the fridge and leave the flavours to develop for a couple of hours.

Step 2

Then, on a floured board, lay out six wonton wrappers and place a heaped teaspoon-sized dollop in the middle of each square.

Step 3

Gather up the opposite corners of the wrappers and pleat the dumplings so the filling is full encased and the pasta tightly encloses the filling. If you leave air in there you risk the dumplings bursting. This is more of an issue when you poach the dumplings in a broth.

Step 4

Boil a kettle. Place a high-sided frying pan on the heat. You need one that you can fit a saucepan lid over to contain steam. Splash in some vegetable oil.

Step 5

To cook the dumplings, place them in the hot oil with their bases sitting on the bottom of the pan. Leave for two minutes until golden. Pour in a cup of boiling water and pop on the lid. Reduce the heat to medium. Cook for five minutes. While the first batch of dumplings is cooking, make the next batch.

Step 6

Now check the dumplings. If they are cooked remove them and repeat the process.

Step 7

Serve the dumplings immediately with chilli sauce, Chinese brown vinegar mixed with a little water and caster sugar, or soy sauce with finely julienned ginger.