CHICKEN DUMPLING & NOODLE SALAD
COOKBOOK: Mag recipe
What a great way to make dumplings! Those mini muffin trays came in really handy and they turned out amazing!
This was not just a salad but a full meal on its own, and everyone agrees with me!
450g chicken mince (or breast and process)
2 egg whites
1 bunch of parsley
Salt and pepper
450g fresh hokkein noodles
3 shallots, sliced
3 cups cabbage, sliced finely
60ml lime juice
2 tablespoons sweet chilli sauce
1tablespoon sesame oli
Preheat the oven 180C
Place chicken (mince or breast) in processor, add egg white, parsley, salt and pepper. Proceeds until combined.
Spoon mixture evenly into a 12 hole mini muffin pan and back in the oven for 20-30mins, or until cooked through and golden. Remove from pan and set aside.
Meanwhile, place noodles in boiling water until complete combined (as per the package instructions). Darin and set aside.
Heat the sesame oil and stir fry the shallots for one minute, add the cabbage and stir fry until soft. Add sweet chilli sauce and lime juice. Turn heat off, add the dumplings and it is now ready to be served.