Pan-Fried Chicken & Water Chestnut Dumplings

Directions

1. 1

   Make the stock jelly the day before and keep in the fridge to ✨jelly-fy✨

2. 2

   Next day, cut up the set stock with a knife or fork

3. 3

   Add all the filling ingredients into a bowl followed by the hot oil poured over the spring onions, then mix well until combined

4. 4

   Add the cut soup gelatin and fold it into the filling

5. 5

   Into a dumpling wrapper, add around a tablespoon of filling (or less depending on your pleating ability) and pleat and pinch the top together. Repeat for rest of dumplings

6. 6

   In a pan over medium-heat, add oil then the dumplings and pan fry for 2 minutes before pouring around ¼ of water and covering for 9 minutes.

7. 7

   Uncover, increase heat to high and continue to fry until water evaporates and bottoms are crispy.