I have another wacky fusion recipe for you! This time it’s Asia meets America with a buffalo chicken dumpling. The dumplings are soft and a little sweet with a kick of chilli. Combined with the ranch-style dip, they make the perfect pre-dinner snack.
Buffalo chicken dumplings
300g chicken thighs or tenderloins
1/4 cup chilli sauce (not an Asian-style one)
20g butter
1 clove garlic, crushed
1 tablespoon white wine vinegar
1 tablespoon honey
1/4 teaspoon cayenne pepper (or more if you like things spicy)
1 egg
30 wonton wrappers
extra cayenne pepper for sprinkling
creamy herb dip
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/4 cup chopped parsley
2 tablespoons chopped chives
Process the chicken, chilli sauce, butter, garlic, vinegar, honey, cayenne and egg until well chopped. Place a heaped teaspoonful of the mixture onto the middle of a wonton wrapper. Brush the edges with water and gather together to form a point. Press the edges to enclose. Repeat with remaining wrappers and mixture.
Line a large bamboo steamer with a circle of baking paper, with slits cut into the paper to allow steam through. Heat over a frying pan of simmering water. Cook the dumplings, in batches, for 6 minutes or until cooked through. Sprinkle with extra cayenne. Serve with the creamy herb dip.
For the creamy herb dip, process all the ingredients together until well combined.
Makes 30
oOo Wonton wrappers are found at specialty food stores or Asian supermarkets.
oOo You can freeze any uncooked dumplings in a snap-lock bag or airtight container for up to three months. When you go to cook them, just steam from frozen and increase the cooking time by a couple of minutes.
