Vietnamese Chicken Parcels: Big batch! Lunchbox idea.

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vietnamese chicken parcels. big batch recipes

 

These are excellent fare to swap at a MamaBake session, pop in to lunch boxes, they’re great for picnics and kids love to help get involved in the making of them.

These freeze brilliantly so definitely worth big batching up for a rainy day to have for dinner with noodles or steamed veg and rice, or for a week’s worth (plus) of lunchbox snacks.

Once you get the hang of this, try varying the ingredients.  You could even have a little wonton parcel MamaBake session where everyone brings different flavoured wonton parcels to swap (cute).

To the recipe!

Ingredients

Makes about 150

8 cloves of garlic

10 cm of fresh ginger

3 sticks of lemongrass, coarsely chopped

1 large bunch of spring onions

1 large bunch of coriander

1 large bunch of mint

½ cup of fish sauce

1 cup palm sugar (or brown sugar)

2 tablespoons sesame oil

Fresh chillies and salt to taste

2kg of chicken mince (or turkey or pork)

2x 140gr cans of water chestnuts

4x packets of Wontons wrappers or Gyoza wrappers

 

Method

In a food processor, blend garlic, ginger, lemongrass, fresh herbs, fish sauce, sugar, water chestnuts, chillies and salt. Put into a large bowl. Then add the chicken, sesame oil. Taste and season if needed.

Place a spoonful onto a gyoza wrapper. Lightly wet the edge with water, then fold the wrapper to form a semi circle. Fold again and pinch all together (I shape them like a small round purse), make sure you push all the air out. Place into a baking paper lined tray. Place in freezer for 30 minutes (or leave in freezer).

Place gyozas into a oiled frypan and pour in 1cm of water. Cover with a lid and steam until water has evaporated (about 5 minutes). Add a spoon of oil and cook gyozas until crisp on the base. Alternatively you can steam the gyozas in a steamer.

Serve hot or cold with sweet chilli dipping sauce or soy sauce.

 

Tip:  Once cooked, freeze making sure you separate them while still warm.

 

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