Teriyaki Chicken Rice Paper Dumplings

Instructions

1. 1

   Finely grate the carrot and ginger, mince the garlic, and thinly slice the green onion. Reserve 10 g green onion for serving. In a 1-litre saucepan, whisk together the soy sauce, honey, rice vinegar, cornstarch and 60 ml water; leave off the heat.

2. 2

   In a large bowl, combine the chicken, carrot, remaining 50 g green onion, garlic, ginger, sesame oil, salt and black pepper. Divide into 12 equal portions.

3. 3

   Pour 1,000 ml lukewarm tap water into a shallow dish wide enough for the wrappers. Dip one wrapper for about 5 seconds, until pliable but still slightly firm, then lay it on a board. Place one filling portion in the centre and flatten it into an approximately 9 cm square, no thicker than 1 cm. Fold the sides over the filling, then fold the bottom and top inward to make a sealed parcel. Repeat, placing the parcels seam-side down and separated on parchment-lined trays.

4. 4

   Heat a 30 cm nonstick frying pan over medium heat for 2 minutes. Add 10 ml canola oil and four dumplings, seam-side down, leaving space between them. Fry for 3 minutes without moving them.

5. 5

   Turn the dumplings carefully, reduce the heat to medium-low and pour 30 ml water into an empty part of the pan, away from yourself. Immediately cover with a lid and cook for 4–5 minutes. Check the centre of each dumpling with a clean instant-read thermometer: the chicken must reach 74°C/165°F. If necessary, continue cooking covered over low heat until it does; wrapper colour alone is not a doneness test.

6. 6

   Uncover and cook for another 2–3 minutes, turning once, until the water has evaporated and both sides are lightly crisp. Transfer to a serving platter in a single layer. Repeat with the remaining two batches, using 10 ml oil and 30 ml water for each batch. Allow about 10–12 minutes per batch.

7. 7

   While the final batch cooks, whisk the glaze again and place its saucepan over medium heat. Bring to a gentle bubble, stirring continuously, then simmer for 1–2 minutes until glossy and thick enough to coat a spoon.

8. 8

   Divide the dumplings among four plates, three per person. Spoon all the hot glaze over them, scatter with the reserved green onion and serve immediately.