Chicken & coriander dumplings with Asian greens

1. Place chicken, coriander, ginger, Chinese cooking wine, white pepper and one tablespoon soy sauce in large bowl. Mix with clean hands until well combined. To fold the dumplings, place two teaspoons of filling in the centre of a wrapper. Brush the edge of the wrapper with a little water. Fold in the half to enclose the filling and seal the edge. Repeat with remaining filling and wrappers.
   
2. Place a lined bamboo steamer above a pot of simmering water. Arrange dumplings inside the steamer and cook for 12-15 minutes or until filling and wrapper are cooked through.
   
3. Meanwhile, heat oil in a large frying pan over medium-high heat. Stir-fry bok choy and choy sum for 2-3 minutes or until tender. Add garlic and cook for a further minute or until fragrant. Stir through oyster sauce.
   
4. To make the dumpling dipping sauce, stir together black vinegar, chilli sauce and remaining ¼ cup soy sauce in a small bowl.
   
5. Divide rice and greens between serving plates. Top with dumplings and serve with dipping sauce.
   

Cooking Tip: Make sure your dumpling filling is flavoursome by frying off a small amount, then doing a taste test for seasoning.

Nutrition Tip: Ginger has a fresh, zingy flavour that helps make dishes delicious without relying on salt, sugar and fat. It’s also FODMAP friendly for those with sensitive tummies.