{"id":8148,"date":"2025-09-22T20:06:30","date_gmt":"2025-09-22T20:06:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8148"},"modified":"2026-02-09T21:21:32","modified_gmt":"2026-02-09T21:21:32","slug":"chicken-satay-dumplings-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-satay-dumplings-video\/","title":{"rendered":"Chicken Satay Dumplings [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Satay Dumplings [Video]<\/span><\/h2>\n
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When dumplings meet chicken satay, true magic happens! These pretty-as-a-picture beauties are parcels of pure joy \u2013 everything about them makes me happy, from their shape to their flavourful filling.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>20<\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 300<\/span> g (10.5 oz)<\/span> chicken mince<\/span> (ground chicken)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> panko breadcrumbs<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely sliced spring onion<\/span> scallions, plus extra to serve<\/span><\/li>
  • 2<\/span> tbsp<\/span> chicken stock<\/span><\/li>
  • 40<\/span> wonton wrappers<\/span><\/li><\/ul><\/div>

    <\/span>Satay sauce:<\/span><\/h4>
    • \u00bc<\/span> cup<\/span> roasted peanuts<\/span><\/li>
    • 2<\/span> tbsp<\/span> vegetable oil<\/span><\/li>
    • 1\u00bd<\/span> tbsp<\/span> Thai red curry paste<\/span><\/li>
    • 1<\/span> cup<\/span> coconut milk<\/span><\/li>
    • 2<\/span> tbsp<\/span> crunchy peanut butter<\/span><\/li>
    • 1<\/span> tsp<\/span> fish sauce<\/span><\/li>
    • 2<\/span> tsp<\/span> white sugar<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.<\/div><\/li>
      • Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and\/or sugar. Allow to cool completely before adding to the dumpling filling.<\/div><\/li>
      • For the dumpling filling, combine the chicken mince, breadcrumbs, spring onion, chicken stock and 3 tbsp of the satay sauce (reserve the remaining satay sauce for serving). Mix until well combined.<\/div><\/li>
      • Trim the wonton wrappers into a rough circle. Place a heaped tablespoon of filling into the centre. Moisten the edges with water and place another wrapper on top. Seal the edges, being careful to get rid of any air bubbles. Press the sides of the dumpling up into a \u2018flower\u2019 shape (watch the video for guidance). Repeat with remaining filling and wrappers.<\/div><\/li>
      • Place dumplings in a bamboo steamer lined with foil. Steam over boiling water for 12 minutes.<\/div><\/li>
      • In the meantime, reheat your remaining satay sauce until warm.<\/div><\/li>
      • Transfer the steamed dumplings to a serving plate and drizzle generously with reserved warm satay sauce. Sprinkle with spring onions and serve.<\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Video<\/span><\/h3>\n\n\n\n
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