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250gchicken thigh mince (or substitute free range chicken mince)
1spring onion, finely chopped
1tbspginger finely chopped
2tbspgarlic finely chopped
1tbsplight soy sauce
1tbsprice wine vinegar
1/2cupcoriander leaves, chopped
1tbspchives finely chopped
1orange, juiced, strained and reduced by half
1/2cuprice wine vinegar
1small knob ginger, cut into thin matchsticks
Preheat oven to 65°C.
For the dough, bring 3 cups of water to the boil, add green tea and leave to infuse for 5 minutes. Strain tea, bring back to the boil, then add 2 cups of hot tea to the flour in a large bowl. Bring together to form a dough and knead for about 5-10 minutes until smooth and elastic. Set aside to rest for 30 minutes, wrapped in cling wrap.
For the filling, combine chicken mince with onion, garlic, ginger, soy sauce, sake and vinegar, then add salt and pepper to taste, then mix in herbs.
For the chilli oil, gently heat oil in a small saucepan, then add chilli, onions, garlic and a pinch of salt. Leave to infuse in the oven for 1 hour.
For the orange ginger vinegar, combine ingredients in a bowl and leave to infuse.
To make the dumplings, roll the dough into logs and then cut into 30g pieces. Roll pieces into 1mm thick rounds and place 3/4 tablespoon of filling in each. Crimp over edges in a gyoza fold. Heat some oil in frying pan and colour the bottom of the dumplings until golden brown. Add boiling water to come up half way on the dumplings and cover with a lid on and steam 2-3 minutes. Remove lid and cook until the water has evaporated
Serve with chilli oil and orange ginger vinegar.
Note: Caramel will harden on standing, serve over chicken immediately.