Ingredients
-
- 250 ml chicken stock or water + 1 tsp chicken stock paste
- 200 ml light coconut milk
- 80 g laksa paste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 0.5 tbsp fish sauce
- 0.5 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sweetener or sugar
- Chili (to taste)
- 25 g gelatine bloomed in 2 tbsp water
- 500 g chicken mince
- 1 large carrot, grated
- ½ cup green onion, chopped
- 1 tsp minced garlic
- 1 tbsp umami seasoning or soy sauce
- Fresh chili, finely chopped (to taste)
- 1 tsp soy sauce
- 1 tsp fish sauce
- 20 g laksa paste
- 1 tsp sesame oil
- 70–80 gyoza or dumpling wrappers
- Water for sealing
Instructions
- Make the Laksa Jelly: In a saucepan, simmer chicken stock, laksa paste, garlic, ginger, fish sauce, sesame oil, soy sauce, sweetener, and chili. Add coconut milk and simmer for 2 minutes. Remove from heat, whisk in bloomed gelatine, pour into a shallow dish, and refrigerate until set (1–2 hours).
- Prepare Filling: Mix chicken mince, carrot, green onion, garlic, soy/umami seasoning, chili, soy sauce, fish sauce, laksa paste, and sesame oil. Gently fold in jelly cubes.
- Assemble Dumplings: Place a wrapper in your palm, add 1 heaped tsp filling and optional jelly cube, seal with water, and pleat tightly.
- Steam: Steam fresh dumplings for 7–8 minutes; from frozen for 10–12 minutes until hot and cooked through.
Notes
- Cover wrappers with a damp towel while assembling to prevent drying out.
- Flash freeze dumplings before storing to prevent sticking.
- Use agar agar instead of gelatine for a vegan option.
- For a seafood version, use prawn mince instead of chicken.
- Prep Time: 1 hour
- Cook Time: 9 minutes
- Category: Main
- Method: Steaming
- Cuisine: Fusion
Nutrition
- Serving Size: 1 dumpling
- Calories: 38
- Fat: 1 g
- Carbohydrates: 4.6 g
- Protein: 2.4 g
