Dumpling – chicken, miso, lime, lemongrass

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: 

1. Debone the chicken thighs, remove the skin, and chop into small pieces.
2. Dice all vegetables into small cubes.
3. Sauté shallot, garlic, and ginger in oil, then add lemongrass — bruise it with the blunt side of a knife to release its aroma.
4. Let the vegetables soften, then add the chicken thighs and sear them.
5. Add zucchini and yellow pickled radish to the pan.
6. Pour in the liquid ingredients: mirin, miso, fish sauce, tamari, and sesame oil.
7. Mix well, then add chopped coriander and grated lime zest.
8. With the filling ready, you can start forming the dumplings immediately.
9. Steam the filled dumplings for about 6–10 minutes, ideally in a bamboo steamer.
10. They are best eaten right away; garnish with spring onion, chilli, or sesame seeds.
11. Dip in tamari — soy tamari with chilli is an excellent choice for these dumplings.

Enjoy!