Chicken Dumplings with Spicy Peanut Sauce

Place shallot, garlic, lemongrass, ginger, chilli and coriander in a small food processor and whiz to combine. Add the chicken and pulse to form a chunky chicken paste. Cover and refrigerate for 1 hour or up to overnight.

Have a small bowl of cold water ready. Place a dumpling wrapper in the palm of one hand, dip a finger in the water and run it around the edge of the wrapper.

Place a heaped teaspoonful of filling in the centre of the wrapper then fold it gently into a half moon shape. Starting at the centre pinch the top together, then you can just squeeze the edges together to seal.

To cook, heat a teaspoon of oil in a non-stick frying pan and cook dumplings in batches of about 10 at a time, bottom-side down over a medium high heat for 2 minutes or until the bases are golden brown. Add ¼ cup of water and immediately cover
with a lid.

Cook for about 5 minutes more until the water has evaporated, then remove the lid and cook the dumplings for a minute more on one or both sides until golden. Serve immediately with the Satay Peanut Sauce and garnish with chives. Makes 25–30.

Spicy Peanut Sauce: Whiz the oil and shallots in a small food processor with the chillis, garlic, ginger, lemongrass, soy and fish sauce. Heat the paste in a pot and cook over a gentle medium heat, stirring for 8 minutes.

Add the coconut milk and stir to combine. Pulse the peanuts in the food processor until finely chopped and tip ¾ of them into the sauce. Cook, stirring, for a further 15 minutes.

Serve hot, or at room temperature, garnished with the remaining chopped peanuts. Makes about 2 cups.