I can devour mounds of these little gems in no time! They are also a healthier substitute to the ‘fried goodies’ such as samoosas and spring rolls that we commonly have for iftar. I also find them exceptionally therapeutic to prepare and so I hardly notice how the time flies while making them. The dumplings freeze remarkably well and can be stored in a sealed container for up to three months.

Makes 20–30 | Preparation time 30 minutes | Cooking time 20 minutes

FOR THE SPICY SAUCE

• 1/4 C (60 ml) light soy sauce
• 2 Tbsp (30 ml) chilli sauce
• 1 small clove garlic, peeled and crushed
• 2 Tbsp (30 ml) finely sliced spring onion

FOR THE DUMPLINGS

• 250–300 g chicken mince
• 1 egg white
• 1 tsp (5 ml) white pepper
• ¼ tsp (1.25 ml) salt
• ½ Tbsp (7.5 ml) garlic and ginger paste
• ¼ C (60 ml) finely chopped fresh coriander
• ¼ C (60 ml) finely sliced spring onions
• 20–30 gyoza or wonton wrappers

PREPARING THE SAUCE

1. Mix all the sauce ingredients together in a bowl. Set aside until ready to serve.

PREPARING THE FILLING

1. Place the chicken mince, egg white, pepper, salt, garlic and ginger paste, fresh coriander and spring onions into a large bowl.
2. Mix vigorously with a fork until the mixture is ‘sticky’.

SHAPING THE DUMPLINGS

1. Place a teaspoon of filling into the centre of each dumpling wrapper.
2. Moisten the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create two pleats.
3. Bring a large saucepan of water to a boil on high heat.
4. Add the dumplings – in batches of about 7 dumplings – and cook for about 5 minutes or until they float to the surface.
5. Use a slotted spoon to transfer the dumplings to a serving bowl. Spoon over the spicy sauce and serve warm.