Daniela Bystrická from Entrée had some fun with our ingredients while preparing a traditional Asian dish — steamed dumplings. Take a look at the filling she came up with and let yourself be inspired. This dish has endless variations and endless opportunities for when and how to enjoy it.
Ingredients:
- Chicken thighs – 330 g (4 thighs)
- Lemongrass – 40 g (2 stalks)
- Shallot – 40 g
- Garlic – 15 g
- Ginger – 20 g
- Pickled yellow radish – 30 g
- Zucchini – 40 g
- Sesame oil – 1 tbsp
- Mirin – 1 tbsp
- Miso (soy) – 2 tbsp
- Fish sauce – 2 tbsp
- Soy Tamari with chilli or another variety – 2 tbsp (+ extra as a dipping sauce)
- Lime zest – from 2 limes
- Chilli – 1 pc
- Coriander – 10 g
- Oil
- Gyoza wrapper dough – 1 pack (approx. 250 g)
Method:
- Debone the chicken thighs, remove the skin, and chop into small pieces.
- Dice all vegetables into small cubes.
- Sauté shallot, garlic, and ginger in oil, then add lemongrass — bruise it with the blunt side of a knife to release its aroma.
- Let the vegetables soften, then add the chicken thighs and sear them.
- Add zucchini and yellow pickled radish to the pan.
- Pour in the liquid ingredients: mirin, miso, fish sauce, tamari, and sesame oil.
- Mix well, then add chopped coriander and grated lime zest.
- With the filling ready, you can start forming the dumplings immediately.
- Steam the filled dumplings for about 6–10 minutes, ideally in a bamboo steamer.
- They are best eaten right away; garnish with spring onion, chilli, or sesame seeds.
- Dip in tamari — soy tamari with chilli is an excellent choice for these dumplings.
Enjoy!
