25g dried shiitake mushrooms
1 each spring onion, cut into 4 pieces
15g fresh ginger
2 each garlic cloves
200g chicken thigh meat
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp corn flour
36 each wonton wrappers, thawed if frozen
18 each chives, cut in half to create 36 pieces
vegetable oil for deep-frying
sweet chilli sauce to serve
Soak the dried shiitake mushrooms in just-boiled water for 15-20 minutes or until completely rehydrated. Remove from the soaking liquid and then either discard or keep the liquid for another use.
Using a food processer add the spring onion, ginger and garlic and pulse until roughly chopped. Add the chicken, mushrooms, light soy sauce, sesame oil and corn flour and then pulse until the chicken is minced.
Tip the filling into a bowl and stir until evenly mixed.
When you’re ready to assemble ensure that you have a tray or large plate lined with a piece of greaseproof paper, a small bowl of water and the chives within reach.
Keeping the remaining wonton wrappers covered, take a wrapper and place 1 tsp of filling in the middle and then using your finger, lightly wet the outside of the wrapper. With your fingers, pull the edges of the wrapper up and scrunch together to create a pouch or moneybag shape. Take a chive and tie around the dumpling, just above where the mixture is. Place onto the greaseproof lined tray and repeat until you have used all of the mixture and wrappers.
When you’re ready to cook, heat the oil in a deep-fryer or large saucepan to 180°c. Fry in batches for 3-4 minutes and then drain on kitchen paper. Keep in a warm oven if necessary.
Serve immediately and with a dipping sauce of your choice; sweet chilli sauce works well.
Note: these can be frozen and kept in the freezer for up to 2 months. Freeze in a single layer overnight and then place into a bag. Fry for 5-6 minutes if cooking from frozen.