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Spicy hoisin chicken baked dumplings recipe

Spicy hoisin chicken baked dumplings recipe

4 ratings

Chef Kwoklyn says: “As Chinese New Year unfolds, it’s customary to serve dumplings - symbols of wealth and prosperity. Their golden crescent shape resembles ancient Chinese gold ingots, promising fortune for the year ahead.” See method

  • Makes 24
  • Takes 50 mins plus cooling
  • 127 calories / serving
  • Dairy-free

Ingredients

  • 2 x 320g packs readyrolled puff pastry
  • 1 medium egg
  • 2 tbsp sesame seeds

For the filling

  • ½ tbsp vegetable oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 2 spring onions, finely chopped
  • 350g chicken thigh fillets, finely diced
  • 2 tsp crushed chillies
  • 1 tbsp oyster sauce
  • 2 tsp reduced-salt soy sauce
  • 1 tbsp granulated sugar
  • 3 tbsp hoisin sauce, plus extra to serve (optional)
  • 1 tbsp cornflour
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    530kj
    127kcal     6%

  • Fat

    8g 11%

  • Saturates

    3g 16%

  • Sugars

    2g 2%

  • Salt

    0.2g 2%

of the reference intake
Carbohydrate 10.3g Protein 4.4g Fibre 0.3g

Method

  1. For the filling, heat the oil in a wok over a medium heat and fry the onion for 6-8 mins. Add the garlic and spring onions and fry for 1-2 mins until fragrant. Add the chicken; fry for 3-4 mins until cooked through. 
  2. Stir in the rest of the filling ingredients, cook for 1 more min, then transfer to a bowl or tray to cool for 5 mins. Preheat the oven to gas 7, 220°C, fan 200°
  3. Unroll the pastry on its paper, then use an 8cm round cutter to cut out discs – you should get 12 per pastry sheet. Spoon 1 heaped tsp fi lling into the centre of each disc then pull up the sides, pinching the pastry to seal. Repeat with the remaining pastry.
  4. Whisk the egg with 1 tbsp water in a small bowl. Arrange the dumplings on a lined baking sheet, brush with the eggwash, then sprinkle with sesame seeds. Bake for 15 mins or until puff ed and golden. Set aside for 5-10 mins to cool slightly. Serve with extra hoisin sauce for dipping, if you like.

Tip: Any leftover filling can be kept, covered, in the fridge for 1 week: add to fried rice or chow mein.

See more Lunar New Year recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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