BABY SPINACH & GARLIC
CHIVE DUMPLINGS
MAKES 22MAKES 22
22 wonton wrappers (from Asian food 22 wonton wrappers (from Asian food
shops and selected supermarkets)shops and selected supermarkets)
Baby coriander, thinly sliced red Baby coriander, thinly sliced red
chilli (optional) and crispy chilli chilli (optional) and crispy chilli
in oil (optional – from Asian food in oil (optional – from Asian food
shops), to serveshops), to serve
FILLINGFILLING
50g dried rice vermicelli50g dried rice vermicelli
200g baby spinach leaves200g baby spinach leaves
1 tbs sunflower oil1 tbs sunflower oil
2 bunches garlic chives (from good 2 bunches garlic chives (from good
grocers and Asian food shops), choppedgrocers and Asian food shops), chopped
1 garlic clove, finely chopped1 garlic clove, finely chopped
2 tbs vegetarian oyster sauce (also 2 tbs vegetarian oyster sauce (also
called vegetarian stir-fry sauce called vegetarian stir-fry sauce
- from Asian food shops)– from Asian food shops)
2 tsp soy sauce2 tsp soy sauce
Pinch of ground white pepperPinch of ground white pepper
1111 // 22 tsp salt flakes tsp salt flakes
1 tsp caster sugar1 tsp caster sugar
2 tbs sesame oil2 tbs sesame oil
DIPPING SAUCEDIPPING SAUCE
(^11) // 33 cup (80ml) soy sauce cup (80ml) soy sauce
2 tbs Chinese black (chinkiang) vinegar 2 tbs Chinese black (chinkiang) vinegar
(from Asian food shops)(from Asian food shops)
1 tbs caster sugar1 tbs caster sugar
1 tbs water1 tbs water
For the sauce, place all ingredients in For the sauce, place all ingredients in
a bowl and stir until sugar dissolves. Set a bowl and stir until sugar dissolves. Set
aside. (Sauce can be made up to 2 weeks aside. (Sauce can be made up to 2 weeks
ahead and stored, covered and chilled.)ahead and stored, covered and chilled.)
Sunflower oil, to deep-frySunflower oil, to deep-fry
2 tbs white sesame seeds, toasted, 2 tbs white sesame seeds, toasted,
plus extra to serveplus extra to serve
Coriander leaves and crispy chilli in oil Coriander leaves and crispy chilli in oil
(from Asian food shops), to serve(from Asian food shops), to serve
BRINEBRINE
(^11) // 22 cup (110g) table salt cup (110g) table salt
2 tbs caster sugar2 tbs caster sugar
1 whole clove1 whole clove
1 tsp black peppercorns1 tsp black peppercorns
Pared zest of 1 lemonPared zest of 1 lemon
LEMON SAUCELEMON SAUCE
(^11) // 44 cup (90g) liquid glucose cup (90g) liquid glucose
(^11) // 44 cup (60ml) soy sauce cup (60ml) soy sauce
100g rock sugar (from Asian food shops 100g rock sugar (from Asian food shops
- substitute 100g raw caster sugar), – substitute 100g raw caster sugar),
coarsely crushedcoarsely crushed
Finely grated zest of 1 lemon plus Finely grated zest of 1 lemon plus
juice of 2 lemonsjuice of 2 lemons
2 x 5mm slices ginger2 x 5mm slices ginger
20cm piece kombu (thick dried seaweed 20cm piece kombu (thick dried seaweed
strip – from Asian food shops)strip – from Asian food shops)
For the brine, combine all ingredients and For the brine, combine all ingredients and
1L (4 cups) water in a saucepan over high 1L (4 cups) water in a saucepan over high
heat and bring to a simmer. Transfer to heat and bring to a simmer. Transfer to
a heatproof bowl and stand for 20 minutes a heatproof bowl and stand for 20 minutes
to cool slightly. Cover and freeze for 1 hour to cool slightly. Cover and freeze for 1 hour
or until completely cool. Add chicken to or until completely cool. Add chicken to
brine and chill, covered, for 2 hours. Drain brine and chill, covered, for 2 hours. Drain
chicken and pat dry with paper towel. chicken and pat dry with paper towel.
Thickly slice and chill until needed.Thickly slice and chill until needed.
Meanwhile, for the lemon sauce, place Meanwhile, for the lemon sauce, place
glucose, soy, sugar, lemon zest, ginger glucose, soy, sugar, lemon zest, ginger
and and^11 // 44 cup (60ml) water in a saucepan over cup (60ml) water in a saucepan over
high heat. Cook, stirring, for 2 minutes or high heat. Cook, stirring, for 2 minutes or
until sugar dissolves. Bring to the boil and until sugar dissolves. Bring to the boil and
cook, without stirring, for 10-12 minutes or cook, without stirring, for 10-12 minutes or
until the mixture reaches 126°C on a sugar until the mixture reaches 126°C on a sugar
thermometer. Remove from heat and stir thermometer. Remove from heat and stir
through lemon juice and kombu. Transfer through lemon juice and kombu. Transfer
to a bowl and stand for 2 hours or until to a bowl and stand for 2 hours or until
cooled to room temperature.cooled to room temperature.@chef_andrewmcconnell@chef_andrewmcconnellFor the filling, cook vermicelli in a
saucepan of boiling water for 15 minutes saucepan of boiling water for 15 minutes
or until broken down. Drain and set or until broken down. Drain and set
aside. Meanwhile, blanch spinach in a aside. Meanwhile, blanch spinach in a
saucepan of boiling water for 2 minutes. saucepan of boiling water for 2 minutes.
Drain and refresh in a bowl of iced Drain and refresh in a bowl of iced
water. When cool, drain and squeeze water. When cool, drain and squeeze
out excess water. Heat sunflower oil in out excess water. Heat sunflower oil in
a frypan over high heat. Add chives and a frypan over high heat. Add chives and
cook, stirring occasionally, for 2 minutes cook, stirring occasionally, for 2 minutes
or until softened. Transfer to a bowl and or until softened. Transfer to a bowl and
stand for 5 minutes to cool slightly. Add stand for 5 minutes to cool slightly. Add
spinach, vermicelli, 1spinach, vermicelli, 1^11 // 22 tsp salt flakes and tsp salt flakes and
remaining filling ingredients to cooled remaining filling ingredients to cooled
chives and stir until combined.chives and stir until combined.
Place 1 tsp filling in the centre of Place 1 tsp filling in the centre of
a wonton wrapper. Brush wonton edges a wonton wrapper. Brush wonton edges
with water, then fold in half to enclose with water, then fold in half to enclose
filling and form a triangle. Press to seal filling and form a triangle. Press to seal
edges, then bring the 2 corners of the long edges, then bring the 2 corners of the long
side together and press to make a parcel. side together and press to make a parcel.
Place on a tray lined with baking paper and Place on a tray lined with baking paper and
cover with damp paper towel. Repeat with cover with damp paper towel. Repeat with
remaining wrappers and filling to make remaining wrappers and filling to make
22 dumplings. (Dumplings can be made up 22 dumplings. (Dumplings can be made up
to 1 day ahead and stored, chilled, covered to 1 day ahead and stored, chilled, covered
with damp paper towel and plastic wrap.)with damp paper towel and plastic wrap.)
To cook dumplings, bring a large To cook dumplings, bring a large
saucepan of water to the boil. In batches, saucepan of water to the boil. In batches,
add dumplings and cook for 3 minutes add dumplings and cook for 3 minutes
or until cooked through. Remove with or until cooked through. Remove with
a slotted spoon. Scatter dumplings with a slotted spoon. Scatter dumplings with
baby coriander, chilli and crispy chilli in baby coriander, chilli and crispy chilli in
oil, if using. Serve with dipping sauce.oil, if using. Serve with dipping sauce.LEMON CHICKENLEMON CHICKEN
SERVES 2 AS A MAIN OR 4 AS PART SERVES 2 AS A MAIN OR 4 AS PART
OF A SHARED MEALOF A SHARED MEAL
Begin this recipe at least 4 hours ahead. Begin this recipe at least 4 hours ahead.
You will need a sugar thermometer. You will need a sugar thermometer.4 skinless chicken thigh fillets4 skinless chicken thigh fillets(^11) // 22 cup (75g) plain flour, plus extra to dust cup (75g) plain flour, plus extra to dust
(^11) // 22 cup (75g) cornflour cup (75g) cornflour
1 tsp baking powder1 tsp baking powder
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