eCook Meal
Strandveld’s Asian Chicken Dumplings
with a miso-coconut milk broth
Do you know what mirin, togarashi spice, sesame oil & miso paste spell together? UMAMI, Chef! This dish has complicated layers of flavour, but isn’t complicated to cook. A coconut milk broth permeates with delicate Japanese spices and ingredients, creating a beautiful base for homemade wonton wrappers, filled with chicken mince & sesame-soy sauce. Oishii! Best enjoyed with the recommended Strandveld wine.
Serving guide
Choose your portion size.
MMMINCE
Boil the kettle. To a bowl, add the mince, ½ the sesame-soy sauce and some seasoning. Mix well. Trim the pak choi at the base, separate the leaves and rinse thoroughly. Boil the kettle. Make a slurry with the Cornflour, adding in the warm water in 5ml increments. Set aside.
WONTON WRAPPERS
Gently separate one wonton wrapper and place it on a dry surface so it sits like a diamond. Have the Cornflour slurry nearby. Place a spoonful of the chicken filling in the centre of the wrapper. Dip your finger in the slurry and lightly wet the edges of the wrapper. Bring the two opposite corners up to meet in the middle, keeping the wrapper above the filling. Do the same with the remaining two corners, so all four corners are together at the top. Gently pinch the tips together to seal. Run your finger down each seam from the top to each corner, pressing and sealing the edges as you go. Set aside and repeat with the remaining wrappers.
BEAUTIFUL BROTH
Place a deep pan over low to medium heat with a drizzle of oil. Dilute the stock with 100ml [200ml]|#7DA0D7 of warm water. When the pan is hot, fry any remaining Chicken filling, shifting as it colours, 1-2 minutes. Add the spring onion whites, the garlic and the miso paste until fragrant, 1-2 minutes (shifing constantly). Add the coconut milk, the diluted stock and the remaining sesame-soy sauce. Simmer for 2-3 minutes.
FOR SOME COLOUR
To the broth, add the pak choi and Carrot. Place a lid on and simmer until the veg is cooked through but still crunchy, 4-5 minutes. Remove from the heat, season and set aside.
READY. SET. STEAM.
Place another pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the wontons until a crisp layer forms on the bottom, 3-4 minutes. Add ¼ cup of water to the pan, place the lid on and let the wrappers steam until cooked through, 5-8 minutes. Remove from the heat.
JAPANESE CUISINE
Bowl up the hearty broth, topped with the wontons. Sprinkle over the togarashi spice and the spring onion greens. Wow, Chef, what a dinner!
MMMINCE
Boil the kettle. To a bowl, add the mince, ½ the sesame-soy sauce and some seasoning. Mix well. Trim the pak choi at the base, separate the leaves and rinse thoroughly. Boil the kettle. Make a slurry with the Cornflour, adding in the warm water in 5ml increments. Set aside.
WONTON WRAPPERS
Gently separate one wonton wrapper and place it on a dry surface so it sits like a diamond. Have the Cornflour slurry nearby. Place a spoonful of the chicken filling in the centre of the wrapper. Dip your finger in the slurry and lightly wet the edges of the wrapper. Bring the two opposite corners up to meet in the middle, keeping the wrapper above the filling. Do the same with the remaining two corners, so all four corners are together at the top. Gently pinch the tips together to seal. Run your finger down each seam from the top to each corner, pressing and sealing the edges as you go. Set aside and repeat with the remaining wrappers.
BEAUTIFUL BROTH
Place a deep pan over low to medium heat with a drizzle of oil. Dilute the stock with 100ml [200ml]|#7DA0D7 of warm water. When the pan is hot, fry any remaining Chicken filling, shifting as it colours, 1-2 minutes. Add the spring onion whites, the garlic and the miso paste until fragrant, 1-2 minutes (shifing constantly). Add the coconut milk, the diluted stock and the remaining sesame-soy sauce. Simmer for 2-3 minutes.
FOR SOME COLOUR
To the broth, add the pak choi and Carrot. Place a lid on and simmer until the veg is cooked through but still crunchy, 4-5 minutes. Remove from the heat, season and set aside.
READY. SET. STEAM.
Place another pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the wontons until a crisp layer forms on the bottom, 3-4 minutes. Add ¼ cup of water to the pan, place the lid on and let the wrappers steam until cooked through, 5-8 minutes. Remove from the heat.
JAPANESE CUISINE
Bowl up the hearty broth, topped with the wontons. Sprinkle over the togarashi spice and the spring onion greens. Wow, Chef, what a dinner!
MMMINCE
Boil the kettle. To a bowl, add the mince, ½ the sesame-soy sauce and some seasoning. Mix well. Trim the pak choi at the base, separate the leaves and rinse thoroughly. Boil the kettle. Make a slurry with the Cornflour, adding in the warm water in 5ml increments. Set aside.
WONTON WRAPPERS
Gently separate one wonton wrapper and place it on a dry surface so it sits like a diamond. Have the Cornflour slurry nearby. Place a spoonful of the chicken filling in the centre of the wrapper. Dip your finger in the slurry and lightly wet the edges of the wrapper. Bring the two opposite corners up to meet in the middle, keeping the wrapper above the filling. Do the same with the remaining two corners, so all four corners are together at the top. Gently pinch the tips together to seal. Run your finger down each seam from the top to each corner, pressing and sealing the edges as you go. Set aside and repeat with the remaining wrappers.
BEAUTIFUL BROTH
Place a deep pan over low to medium heat with a drizzle of oil. Dilute the stock with 300ml [400ml]|#7DA0D7 of warm water. When the pan is hot, fry any remaining Chicken filling, shifting as it colours, 2-3 minutes. Add the spring onion whites, the garlic and the miso paste until fragrant, 2-3 minutes (shifing constantly). Add the coconut milk, the diluted stock and the remaining sesame-soy sauce. Simmer for 3-4 minutes.
FOR SOME COLOUR
To the broth, add the pak choi and Carrot. Place a lid on and simmer until the veg is cooked through but still crunchy, 5-6 minutes. Remove from the heat, season and set aside.
READY. SET. STEAM.
Place another pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the wontons until a crisp layer forms on the bottom, 4-5 minutes. Add ¾ cup of water to the pan, place the lid on and let the wrappers steam until cooked through, 8-10 minutes. Remove from the heat.
JAPANESE CUISINE
Bowl up the hearty broth, topped with the wontons. Sprinkle over the togarashi spice and the spring onion greens. Wow, Chef, what a dinner!
MMMINCE
Boil the kettle. To a bowl, add the mince, ½ the sesame-soy sauce and some seasoning. Mix well. Trim the pak choi at the base, separate the leaves and rinse thoroughly. Boil the kettle. Make a slurry with the Cornflour, adding in the warm water in 5ml increments. Set aside.
WONTON WRAPPERS
Gently separate one wonton wrapper and place it on a dry surface so it sits like a diamond. Have the Cornflour slurry nearby. Place a spoonful of the chicken filling in the centre of the wrapper. Dip your finger in the slurry and lightly wet the edges of the wrapper. Bring the two opposite corners up to meet in the middle, keeping the wrapper above the filling. Do the same with the remaining two corners, so all four corners are together at the top. Gently pinch the tips together to seal. Run your finger down each seam from the top to each corner, pressing and sealing the edges as you go. Set aside and repeat with the remaining wrappers.
BEAUTIFUL BROTH
Place a deep pan over low to medium heat with a drizzle of oil. Dilute the stock with 300ml [400ml]|#7DA0D7 of warm water. When the pan is hot, fry any remaining Chicken filling, shifting as it colours, 2-3 minutes. Add the spring onion whites, the garlic and the miso paste until fragrant, 2-3 minutes (shifing constantly). Add the coconut milk, the diluted stock and the remaining sesame-soy sauce. Simmer for 3-4 minutes.
FOR SOME COLOUR
To the broth, add the pak choi and Carrot. Place a lid on and simmer until the veg is cooked through but still crunchy, 5-6 minutes. Remove from the heat, season and set aside.
READY. SET. STEAM.
Place another pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the wontons until a crisp layer forms on the bottom, 4-5 minutes. Add ¾ cup of water to the pan, place the lid on and let the wrappers steam until cooked through, 8-10 minutes. Remove from the heat.
JAPANESE CUISINE
Bowl up the hearty broth, topped with the wontons. Sprinkle over the togarashi spice and the spring onion greens. Wow, Chef, what a dinner!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R383.91
for 4 servings · R95.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Vegetable Stock Sachets needs 4Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R36.99 · 2.0× packsR73.98
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
Not in the Woolies basket — source these elsewhere:
- Sesame-soy Sauce
- Togarashi Spice
- Wonton Wrappers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Strandveld’s Asian Chicken Dumplings?
The preparation time for Strandveld’s Asian Chicken Dumplings with a miso-coconut milk broth is between 25 and 45 minutes.
What is the total time required to make Strandveld’s Asian Chicken Dumplings with a miso-coconut milk broth?
The total time required to make Strandveld’s Asian Chicken Dumplings with a miso-coconut milk broth is between 40 and 60 minutes.
How many servings does Strandveld’s Asian Chicken Dumplings provide?
4 servings
What are the main ingredients in Strandveld’s Asian Chicken Dumplings?
Carrot, Coconut Milk, Cornflour, Free-range Chicken Mince, Garlic Clove/s, Garlic Cloves, Miso Paste, Pak Choi, Sesame-Soy Sauce, Spring Onion, Spring Onions, Togarashi Spice, Vegetable Stock Sachet/s, Vegetable Stock Sachets, Wonton Wrappers
What is the nutritional information of Strandveld’s Asian Chicken Dumplings?
Calories: 652, Carbs: 55 grams, Fat: grams, Protein: 36.3 grams, Sugar: 15 grams, Salt: 2095 grams
How do I prepare Strandveld’s Asian Chicken Dumplings?
JAPANESE CUISINE: Bowl up the hearty broth, topped with the wontons. Sprinkle over the togarashi spice and the spring onion greens. Wow, Chef, what a dinner! READY. SET. STEAM.: Place another pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the wontons until a crisp layer forms on the bottom, 3-4 minutes. Add ¼ cup of water to the pan, place the lid on and let the wrappers steam until cooked through, 5-8 minutes. Remove from the heat. FOR SOME COLOUR: To the broth, add the pak choi and carrot. Place a lid on and simmer until the veg is cooked through but still crunchy, 4-5 minutes. Remove from the heat, season and set aside. BEAUTIFUL BROTH: Place a deep pan over low to medium heat with a drizzle of oil. Dilute the stock with 100ml [200ml]|#7DA0D7 of warm water. When the pan is hot, fry any remaining chicken filling, shifting as it colours, 1-2 minutes. Add the spring onion whites, the garlic and the miso paste until fragrant, 1-2 minutes (shifing constantly). Add the coconut milk, the diluted stock and the remaining sesame-soy sauce. Simmer for 2-3 minutes. WONTON WRAPPERS: Gently separate one wonton wrapper and place it on a dry surface so it sits like a diamond. Have the cornflour slurry nearby. Place a spoonful of the chicken filling in the centre of the wrapper. Dip your finger in the slurry and lightly wet the edges of the wrapper. Bring the two opposite corners up to meet in the middle, keeping the wrapper above the filling. Do the same with the remaining two corners, so all four corners are together at the top. Gently pinch the tips together to seal. Run your finger down each seam from the top to each corner, pressing and sealing the edges as you go. Set aside and repeat with the remaining wrappers. MMMINCE: Boil the kettle. To a bowl, add the mince, ½ the sesame-soy sauce and some seasoning. Mix well. Trim the pak choi at the base, separate the leaves and rinse thoroughly. Boil the kettle. Make a slurry with the cornflour, adding in the warm water in 5ml increments. Set aside.
What should be prepared from my kitchen to make Strandveld’s Asian Chicken Dumplings?
Carrot, Coconut Milk, Cornflour, Free-range Chicken Mince, Garlic Clove/s, Garlic Cloves, Miso Paste, Pak Choi, Sesame-Soy Sauce, Spring Onion, Spring Onions, Togarashi Spice, Vegetable Stock Sachet/s, Vegetable Stock Sachets, Wonton Wrappers
How many calories does Strandveld’s Asian Chicken Dumplings have?
652 calories
How much fat content does Strandveld’s Asian Chicken Dumplings have?
grams