Serves: 6
Prep Time: 32 min
Cook Time: 25 min
Ingredients
- 500g chestnuts, cooked and peeled* (Purchase here)
- 2cm piece ginger
- 2 cloves garlic
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 3 shallots, finely chopped (reserve some for garnish)
- 1 teaspoon cornflour
- 1/2 teaspoon Chinese five-spice powder
- 1 275g packet round dumpling wrappers (approx 30)
- Soy sauce, chilli oil, black & white sesame seeds, fresh chilli and fried shallots for serving
NB: 800g of fresh chestnuts produces approximately 500g once cooked and peeled
Method
- Place chestnuts, ginger, garlic, oyster sauce and sesame oil into a food processor. Pulse for two minutes or until the mixture starts coming together.
- Add the shallots, cornflour and Chinese five-spice powder. Stir.
- Lay dumpling wrappers on a board, eight at a time. Using a pastry brush dipped in water, lightly brush the edges of each wrapper.
- Place a heaped teaspoon of the filling onto each wrapper and fold in half using your fingers to seal the damp edges.
- Bring the two corners of the dumpling together and press to complete the dumpling.
- Meanwhile, prepare a bamboo or stainless steel steamer by lining it with baking paper that has had several holes cut into it for the steam to pass through. Place steamer over boiling water.
- Steam the first batch of dumplings for ten minutes, while preparing the next.
- Continue until all dumplings have been made and steamed.
- Serve with soy sauce, black & white sesame seeds, fresh chilli, chilli oil and fried shallots. Use reserved shallots as garnish.
Recipe and Image Credits: Chestnuts Australia
