Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

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  • 4
  • Easy
  • Dairy free Health conscious
  • 20 minutes, plus chilling time
  • 25 minutes
  • Woolworths Chenin Blanc-Pinotage 2013 (Simonsig)


  • 150 g mixed exotic mushrooms
  • 1 T canola oil
  • 400 g skinless chicken breast, finely diced
  • 1 x 2 cm ginger piece, finely grated
  • 3 garlic cloves, finely grated
  • 2 T chives, finely chopped
  • 2 T coriander, finely chopped
  • 4 large king oyster mushrooms
  • 4 baby Savoy cabbages, halved
  • 1 x 200 g baby bok choy packet
  • 400 g rice stick noodles
  • 100 g roasted and salted cashews, roughly chopped, to garnish
  • For the coconut broth:
  • 1 T canola oil
  • 1 x 2 cm ginger piece, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 T tamarind paste
  • 1 t shrimp paste
  • 1 x 400 ml coconut cream
  • 250 ml chicken stock
  • 2 green chillie, finely sliced
  • 5 T coriander, finely chopped
  • 2 T lemon juice
  • For the sweet chilli sauce:
  • 4 red chillies, roughly chopped
  • 125 ml rice wine vinegar
  • 3 T brown sugar
  • 2 t fish sauce

Cooking Instructions

1 Roughly chop the mixed exotic mushrooms into small pieces. Heat the canola oil in a nonstick frying pan and sauté the mushrooms until crisp. Drain on kitchen paper and set aside to cool.

In a large mixing bowl, mix the chicken, ginger, garlic, chives, coriander and cooled mushrooms.

Using your hands, shape the mixture into balls and chill for 30 minutes.

To make the coconut broth, heat the canola oil in a non-stick saucepan. Gently fry the ginger, garlic, tamarind and shrimp pastes for 2 minutes. Add the coconut cream and chicken stock and bring to a gentle simmer.

Place the chicken dumplings and the king oyster mushrooms into the broth. Simmer for 10 minutes until the dumplings are cooked through.

Add the green chillies, coriander and lemon juice.

Bring a separate saucepan of salted water to the boil. Blanch the baby Savoy cabbages for 2 minutes, then refresh in iced water. Repeat the process with the bok choy blanching for 1 minute.

Cook the rice stick noodles in another saucepan of boiling water for 5 minutes, or until al dente. Drain in a colander.

To make the sweet chilli sauce, place the chillies, rice wine vinegar, brown sugar and fish sauce in a pan over a low heat. Simmer gently until the sugar has dissolved and the chillies are translucent.

To assemble, place the rice-stick noodles into a small serving bowl. Add the chicken dumplings, Savoy cabbages, bok choy and king oyster mushrooms. Cover the dumplings with spoonfuls of the coconut broth and garnish with a dollop of sweet chilli sauce and roasted cashews.

Cook’s note: Egg or vermicelli noodles can also be used for this recipe.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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