Any Melbournian will know Chin Chin, have been to Chin Chin and have eaten at Chin Chin. I have dined numerous times at Chin Chin and absolutely loved their flavours. So, when Benjamin Cooper (Executive Chef, Chin Chin) published Chin Chin the book. I was very excited to get my hands on it – even got Benjamin’s autograph too!
Unlike other cookbooks, Chin Chin the book features all current Chin Chin menu so you’re able to recreate them at your own home. The bold, punchy Thai flavours that I fell in love with can now be enjoyed by my family and guests, cooked by moi 🙂 It’s also a cool book that shares a wonderful story about the rise of Chin Chin.
Most of the their ingredients can be found at the local Asian Grocer. If you don’t know where to buy, the book even tells you where to shop for Asian groceries in Melbourne and Sydney.
For this recipe, I have cut down on the number of servings. The dumplings are so flavoursome and best accompanied with the sourish vinegar dressing which opens up your taste bud completely. If you plan to make more, you can double the ingredients and then freeze the rest in air-tight containers, separating each dumplings with baking paper.
Chicken Dumplings with Vinegar Dressing (adapted from Benjamin Cooper’s Chin Chin the Book)
Makes 20 dumplings
200g chicken mince
1 coriander root
1 garlic clove
4 pcs dried shiitake mushrooms, soaked, finely chopped
1 spring onion, whites to be finely sliced and greens to be finely sliced for garnish
4 green beans, finely sliced into rounds
1/4 cup corn kernels
1/2 tbsp caster sugar, to taste
1/2 tbsp oyster sauce, to taste
1 tbsp light soy sauce, to taste
20 gyoza wrappers
1/3 cup soy sauce
1 tbsp kecap manis
1 tbsp chinking black vinegar
1/4 tsp sesame oil
1/4 knob ginger, finely chopped
1/2 tsp water
1. Mix all ingredients for dressing and set aside.
2. Finely mince the coriander root and garlic. Then mix the coriander, garlic, chicken mince, shiitake, spring onion whites, green beans, corn, sugar and sauces in a large bowl. Time to get your hands dirty 🙂 Now, gently work your fingers onto the mixture and massage the mixture to ensure all ingredients are combined evenly.
3. Scoop 1 tsp of the chicken mince mixture onto the centre of the gyoza wrapper, brush along the half moon edges with little water and seal into a half moon shape. Repeat until you’ve finished the mixture.
4. Line the steamer basket with baking paper. Leave small gaps around the edge to let the steam through. Place all dumplings on a steaming tray one-by-one on a single layer. Don’t overcrowd the steaming basket. Cook the dumplings for about 10 minutes. Check to see if the dumpling is cooked through and if not, place them back again and continue steaming. If you are steaming frozen dumplings, leave it longer to steam.
5. Arrange the dumplings on a serving tray. Drizzle with the vinegar dressing and garnish with spring onion greens.