Ingredients:

  • 1 lb ground chicken
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp alcohol-free oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 2 stalks spring onion, finely sliced
  • 1/4 cup water chestnuts, finely diced
  • 2 tbsp carrots, finely minced
  • 1/2 tsp white pepper
  • 1/4 tsp salt
  • 40 wonton wrappers
  • 1 tbsp water
  • 1 tbsp fried garlic
  • 1 tsp fresh cilantro, chopped
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp chili flakes

Instructions:

  1. In a large mixing bowl, combine 1 lb ground chicken, 2 tbsp reduced-sodium soy sauce, 1 tbsp alcohol-free oyster sauce, 1 tbsp toasted sesame oil, 1 tbsp grated ginger, and 3 cloves minced garlic. Mix vigorously in one direction for 2–3 minutes until the mixture becomes tacky and emulsified.
  2. Fold in 1/4 cup diced water chestnuts, 2 tbsp minced carrots, 2 stalks sliced spring onion, 1/2 tsp white pepper, and 1/4 tsp salt until evenly distributed.
  3. Prepare the dipping sauce by whisking together 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp chili flakes in a small bowl.
  4. Place one wonton wrapper in the palm of your hand and scoop 1 tablespoon of filling into the center.
  5. Dip a finger in 1 tbsp water and lightly moisten the edges of the wrapper. Gather the edges upward, pleating them into a pouch, and pinch the top firmly to seal.
  6. Line a steamer basket with perforated parchment paper and arrange the dumplings, leaving 1cm of space between each piece.
  7. Bring water to a boil in a pot, place the steamer on top, cover tightly, and steam over medium heat for 10 minutes until the wrappers are translucent and the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove from heat and garnish each hot dumpling with a pinch of fried garlic and a leaf of chopped cilantro. Serve immediately with the dipping sauce.