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Chicken and cashew dumplings, black vinegar. Photo / Babiche Martens

Serves 2

200g chicken mince
1 garlic clove, finely chopped
2 tsp ginger, finely chopped
2 Tbs roasted cashew nuts, chopped
1 Tbs coriander, chopped
1 tsp sesame oil
1/2 tsp caster sugar
1 tsp salt
Dumpling wrappers
Water
Vegetable oil for frying

Dipping sauce
1 Tbs soy sauce
2 Tbs black vinegar
1 Tbs chilli oil

1 In a bowl mix together the chicken, garlic, ginger, cashew nuts, coriander, sesame oil, sugar and salt.

2 Place a spoonful of mixture in the centre of each wrapper. Moisten the edges with water then fold and seal.

3 Heat a fry pan with a lid. Pour in just enough oil to lightly cover the base. Fry the dumplings for a couple of minutes without turning until crispy on the bottom.

4 Pour a cup of water into the pan, put on the lid and let the dumplings steam for 10 minutes.

5 Combine the dipping sauce ingredients in a small bowl and serve with the dumplings.

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