Chicken, Lemongrass and Coriander Shu Mai with Soy and Lime Dipping Sauce

Dumpling’ s are so in at the moment, and actually pretty easy to make  filled with meat, fish or vegetables. They make a perfect sharing plate.There are so many combos’s around  Recipe by Dish Magazine


  • 1 stalk lemongrass
  • 300 grams good quality chicken mince
  • 1/4 cup finely chopped coriander
  • 2 tsp soy sauce
  • 2 tsp Shaoxing (Chinese cooking wine)
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic
  • pinch of chilli flakes
  • 2 tsp cornflour
  • dumpling wrappers
  • slices red chilli to serve

Soy and Lime Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tbsp lime juice
  • 2 tsp chilli sauce
  • 1 tsp sesame oil


  1. Grate the lemongrass with a fine grater (or microplane).
  2. Place in a large bowl along with the remaining dumpling ingredients and combine well.
  3. Brush the edge of each dumpling wrapper with water.
  4. Place the wrapper in the palm of your hand and put 2 teaspoons of the mixture in the centre.
  5. Bring the edges together, folding in and pinching them tightly to seal and make small pleats, like a little money bag, leaving the centres open. if this doesn’t quite go according to plan just fold the move and seal
  6. Place on a baking paper-lined tray that’s been dusted with a little flour, leaving space between each one otherwise they will stick together.
  7. To cook, put the Dumpling  in a baking paper-lined steamer, making sure there is a little space between each one. Cover and cook for about 7 minutes or until the filling is firm and fully cooked through. ( I use my ricer cooker steamer )
  8. For the sauce, combine all ingredients in a serving bowl and mix well.
  9. Serve with fresh red chilli and coriander.

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