Ingredients

• Dumplings

• 500g chicken mince
• 1 carrot, grated
• Spring onion, finely chopped
• 70g hoisin sauce
• 2 packets of Double Merinos Fresh Gow Gee Pastry (30pcs)

• Sauce

• Soy sauce and sushi seasoning to serve

Directions

1. In a bowl, mix together the chicken, carrot, spring onion and hoisin sauce.
2. In the centre of each pastry, place a teaspoon full of the mixture, line the edge with water, then fold in half and pleat the edges.
3. In a hot electric pan, add oil and fill the pan with jiaozi in a single layer. Pan fry until the bottoms are golden.
4. Add 1cm of boiling water and cover. Cook until the water evaporates. Add another 1cm of water and repeat.
5. Remove the lid and add another dash of oil and fry to finish.