49 ese dumplings Oven setting: FullSteam METHOD Combine all of the filling ingredients in a bowl and mix Makes: Approx. 40 to combine. Preparation time: 20 minutes Cooking time: 12–15 minutes Line the large perforated stainless steeltray with Level of difficulty: Easy baking paper. Preheat oven on FullSteam to 100°C. Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands.Place filling on a wrapper and INGREDIENTS wet wrapper edge with a little water. If using wonton FILLING wrappers, pinch thewrapper around the filling to make a purse shape. If using gyoza wrappers, fold 450g lean chicken mince the wrapper and pinch pleat the edge to seal. Place 230g can water chestnuts, drained and finely choppeddumpling on the prepared tray. Repeat with remaining 2 cloves garlic, crushed mixture. 1cm piece fresh ginger, peeled and grated 1 tbsp soy sauce Steam the dumplings for 12–15 minutes or until cooked through. 1 tbsp sweet chilli sauce 1 tsp sesame oil Serve with your choice of dipping sauce. 1 tbsp chopped fresh coriander 2 spring onions, finely chopped NOTE 1 packet of wonton or gyoza wrappers (approx. 40) Dumplings are a great addition to a soup. Make double the recipe and freeze uncooked dumplings for up to TO SERVE 4 weeks. Cook dumplings from frozen on FullSteam Soy sauce 100°C for 20 minutes. Sweet chilli sauce THE NEFF AUSTRALIA COOKBOOK STARTERS