Makes 18-22 Dumplings
2 tablespoons Lee Kum Kee Premium Oyster Sauce
25g chives, chopped
½ teaspoon ginger, chopped
2 cloves garlic, chopped
1 tablespoon corn flour
200g minced chicken
Dumpling wrappers, thawed
Spring onions, chopped
2 tablespoons oil
150 milliliters water
3 tablespoons rice wine vinegar
2 teaspoons Lee Kum Kee Premium Dark Soy Sauce
½ teaspoon Lee Kum Kee Chiu Chow Chilli Oil
¼ teaspoon Lee Kum Kee Pure Sesame Oil
¼ teaspoon caster sugar
Spring onion, chopped
In a bowl, combine Lee Kum Kee Premium Oyster Sauce, chives, ginger, garlic, corn flour and chicken. Mix to combine.
Scoop 1 teaspoon of chicken mixture into the middle of the gyoza wrapper. Dip your finger in water, and run it around the edge of the wrapper.
Fold in half, and pinch together, pleating as you go. Continue until all of the filling is used up.
Heat 1 tablespoon of oil in a large frying pan over medium heat. Cook the dumplings for 2–3 minutes, or until the wrapper begins to brown. Pour 80 milliliters of water into the pan, and cover with a lid. Steam for 4–6 minutes, or until they are cooked all the way through. Set cooked dumplings aside. Repeat with remaining dumplings, being careful not to overcrowd the pan.
Meanwhile, make the dipping sauce. Combine all ingredients in a small bowl.
Serve dumplings with chopped spring onions and dipping sauce. Enjoy!
To make your own dumplings at home:
for 24 dumplings
500 g Plain flour
2 teaspoons salt, divided
In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
Roll out dough on a floured surface and knead until smooth.
Divide the dough into 4 equal parts.
Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
Follow the rest of the instructions above.