Best ever chicken dumplings

stylepot has been my little hobby for almost two years now, and I'm just starting to share my family's favourite recipes. These dumplings are definitely a family fave and, to be honest, I haven't really enjoyed a better dumpling anywhere! The dumpling bar at Harrods was mind-blowing, and the dumplings at Yum Cha are awesome, but I'm yet to find a dumpling that stands up to these flavour-packed bags of goodness. I can't tell you that our family version is overly traditional, but it's packed full of ginger and garlic which makes it a winner in my book!

What you'll need:
500g chicken mince
5 shallots, finely sliced
3 cloves garlic, finely chopped
4cm ginger, peeled and finely chopped
150g (tinned) water chestnuts, finely chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons cornflour
2 packets store-bought round dumpling wrappers
2-4 litres of peanut or vegetable oil
Soy sauce, to serve

What to do:
In a large mixing bowl, combine all ingredients except the wrappers. Use your hands to mix everything together well.

Wash your hands and half-fill a small bowl with water. Line a baking tray with baking paper, for you to put folded dumplings on before cooking.

To fold the dumplings, place a teaspoon of mixture in the middle of the round wrapper. Dip your finger in the water and trace around edge of the wrapper. Fold  wrapper in half to create a half moon shape, and press the edges together, pushing any air bubbles out as you go. Once sealed, make three folds across the top, using water to secure the shape if needed. Repeat until you've used up all of the filling or all of the wrappers. (If you have anything leftover, just freeze it for next time.)

If using a deep-fryer, fill to the required level with oil and heat to 170˚C. If using a wok, half-fill with oil and heat over medium heat until a bread crumb sizzles right away when added. (Reduce the heat to medium-low when you add the dumplings.)

Cook the dumplings in batches until golden brown on the outside and cooked right through. Transfer cooked dumplings to paper towel to drain any excess oil. Serve warm with soy sauce.