Piri-Piri Chicken Dumpling with Vinaigrette Coleslaw

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 35 minutes
  • Total time 4 hours
  • Portion size 25 servings


Matcha Dumpling Dough:


In bowl, whisk 2 tbsp oil, parsley, piri-piri sauce, paprika, coriander, honey, garlic and lemon zest and juice; mix in chicken. Refrigerate for up to 4 hours.

In skillet, heat 1 tsp of oil over medium-high heat; cook chicken mixture and onion, stirring, until golden brown and chicken is cooked through, about 6 minutes. Add broth; cook, scraping up any brown bits from bottom of pan using wooden spoon, until broth evaporates. Stir in green onions and cilantro. Refrigerate for 15 minutes.

Matcha Dumpling Dough

In food processor, mix together flour, salt and green matcha powder; with motor running, gradually add ⅔ cup water, until dough starts to clump together. On lightly floured work surface, knead dough for 2 to 5 minutes or until smooth. Shape into ball; cover and refrigerate for 30 minutes. Roll out dough into ⅛-inch thickness. Using 3-inch round cookie cutter, cut out 25 rounds.

Lay 10 rounds on work surface. Place 1 tbsp filling in center of each wrapper. Brush edges with a little water; fold each round into half moon, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining filling and rounds. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)

In wok, heat half of the remaining oil over medium heat; cook half of the dumplings for 2 to 3 minutes on each side or until golden. Transfer to paper towel-lined baking sheet. Repeat with remaining dumplings, adding oil as needed. Serve with soy sauce and Vinaigrette Coleslaw.

Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes. 


Vinaigrette Coleslaw

In serving bowl, mix together 8 cups shredded cabbage, 3 cups grated carrots, 1/2 thinly sliced red onion, 1/3 cup white vinegar, 2 tbsp vegetable oil, 1 tbsp granulated sugar, 1 tsp dry mustard and 1 tsp salt.

Nutritional facts PER 5 DUMPLINGS (without coleslaw): about

  • Calories 235
  • Total fat 12 g
  • Saturated fat 2 g
  • Cholesterol 20 mg
  • Sodium 200 mg
  • Total carbohydrate 22 g
  • Fibre 1 g
  • Sugars 2 g
  • Protein 9 g
  • Iron 2 mg
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Appetizers & Snacks

Piri-Piri Chicken Dumpling with Vinaigrette Coleslaw