Dumplings with Lobster Oil Dipping Sauce


Preparation time
30 minutes

Cooking time
10 minutes

Makes 20 dumplings

1 tablespoon Ferguson lobster oil
2 teaspoons soy sauce
1 teaspoon chilli flakes
250g chicken mince
6 kaffir lime leaves, thinly sliced
1 spring onion, thinly sliced
1 clove garlic, crushed
1 teaspoon chopped fresh ginger
2 teaspoons fish sauce
20 dumpling wrappers

Dumplings with Lobster Oil Dipping Sauce

To make the dipping sauce, add the lobster oil, soy sauce and chilli flakes to a small bowl. Mix to combine, and set aside.

In a medium bowl, mix the chicken, kaffir lime, spring onion, garlic, ginger and fish sauce.

Place a dumpling wrapper onto a flat surface. Add 2 teaspoons of filling, and brush the edges with water. Fold the wrapper over the filling, and pleat the edges. Repeat with the remaining filling until all of the dumplings have been filled.

Place a few centimetres of water into a wok or large saucepan. Place the wok on medium heat and bring the water to a simmer. Into a bamboo steamer, add a few dumplings and place over the water. Cover, and cook for 8 minutes, or until the dumplings are cooked through. Repeat with the remaining dumplings.

Serve the dumplings fresh from the steamer, with lobster oil dipping sauce.

(Dietary specifications: Lactose Free )