Chicken and mint dumplings

Sometime last year I made chicken and mint dumplings and I remembered them being kind of ok. But do you think I could find the recipe this year, when I had some chicken mince in the freezer, waiting to be used? The closest I could come was pork wonton from Flatmate's "the BIG book of wok". This was accompanied by a delicious looking broth so I thought my mind was made up. I was going to make the pork wontons with chicken instead and serve with asian pea broth.

That was until I re-found my chicken and mint dumpling recipe. I then discovered that I liked the look of the asian pea broth more than the original broth. So we have now arrived at Chicken and mint dumplings in asian pea broth. Simple.

On the day I invited S'bo round to dine on this meal with me, he came down with a cold. What's a better cold remedy than a warm, gingery broth? Exactly, not much. It became a joint effort and I quite enjoyed cooking together. I'm not always great at sharing my kitchen with others. I'm also not great at folding up wonton wrappers, probably made harder by the fact that I had square instead of round. I ended up halving the wrapper diagonally and they turned out ok, if not a little funny looking..

The broth was very flavoursome and paired pretty well with the dumplings. I should add that the dumplings really did look like little brains. Inside the chicken was well cooked although I think I should've used extra mint/coriander for more flavour. The dumplings were surprisingly filling but you know what they say, "feed a cold...." I think S-bo felt a little better as a result.

Chicken and Mint Dumplings:
I'm not sure where this recipe came from, it's one I've had floating around for a fair few years now.

150 g chicken mince
1 red chilli, seeds removed and flesh finely chopped
1 tbsp min, chopped finely
1 tbsp coriander, chopped finely
8 round wonton wrappers

In a bowl, combine the chicken mince, chilli, mint and coriander and season with salt and pepper. Lay the wonton wrappers on a flat surface and palce a tablespoon of the mixture onto the centre of each wrapper. Brush the edges with a little water and fold in half, sealing edges completely.

Bring your chosen broth to the boil then reduce the heat to a simmer. Cook the dumplings for 3-4 minutes.

Asian Pea Broth
I will try and recount the recipe I used, however it is a combination of that given with the dumplings and that from "the BIG book of wok"

Oil
1 large leek
2 cloves garlic
3 cm piece fresh ginger, finely chopped
4 tbsp Chinese rice wine
750 mL chicken stock
1.5 tbsp soy sauce
1/2 stick lemongrass, white part only, sliced thinly into rounds
150 g frozen peas

Heat the oil in a pan and stirfry the leeks for 2 minutes. Add the garlic and ginger and stirfry for a further 2 minutes. Pour in the wine and continue cooking until most of it has evaporated.
Add the stock and bring to the boil. Reduce to a simmer and add soy sauce, peas and dumplings. Simmer for 3-4 minutes.

Garnish with coriander.