Chicken, Leek & Mushroom Dumplings


  • 300g Steggles chicken mince
  • ½ leek, finely sliced
  • 2 garlic cloves, grated
  • 3 tsp soy sauce
  • ½ cup assorted Asian mushrooms, finely chopped
  • 3 tsp. Chinese rice wine
  • ¼ tsp. white pepper
  • 1 tsp. sesame oil
  • 30 fresh wonton wrappers
  • ¼ cup soy sauce
  • 1½ tbsp. rice wine vinegar
  • 2 tsp. honey
  • 2 tbsp. coriander leaves, finely chopped
  • 1 long red chilli, chopped
  • Extra virgin olive oil, for frying


  1. Heat oil in a fry-pan over medium heat, add garlic and cook for 1-2 minutes, add leek and cook for 3-4 minutes, until tender. Stir in mushrooms and cook until soft, add a dash of water if needed, take off the heat and let cool slightly.
  2. In a large bowl combine mince and leek/mushroom mixture with rice wine, soy sauce, sesame oil, white pepper. Place 1 teaspoon mixture into centre of 1 wonton wrapper and brush the edges with water. Fold wonton over to make a triangle, bring base corners of triangle together and press firmly to join.
  3. To cook use either a bamboo steamer over a wok or a conventional steamer. Line the base with baking paper or brush with olive oil and place dumplings, in a single layer, in basket. Steam dumplings for 10 – 15 minutes or until tender and cooked through.
  4. In a small bowl or jug combine the soy sauce, sesame oil, vinegar, honey, coriander and chilli. Serve the dumplings hot with the dipping sauce.

Chicken, Leek & Mushroom Dumplings as featured on Good Chef Bad Chef.

comments powered by Disqus

All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
Scroll To Top