"Green Tea" Chicken Dumplings


Make 30 pieces.


  • 2 tbs loose leaf "Tea Tonic Green Tea"
  • 4 cups plain flour
  • Vegetable oil, for frying
  • 250g chicken thigh mince
  • 1 spring onion, finely chopped
  • 1 tbs finely chopped ginger
  • 1 tbsfinely chopped garlic
  • 1 tbs light soy sauce
  • 1 tbs sake
  • 1 tsp rice wine vinegar
  • ½ cup chopped coriander leaves
  • 1 tbs finely chopped chives
  • 1 cup vegetable oil
  • ½ cup rice wine vinegar
  • Chilli Oil



Preheat oven to 65°C.

    1. Making the dough, bring 3 cups of water to the boil, add Tea Tonic "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.


    1. Making 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.


    1. To make the dumplings, roll the dough into logs and then cut into 30g pieces. Roll pieces into 1mm thick rounds and place ¾ tablespoon of filling in ach. 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 rice wine vinegar