- ¼ cup (60ml) vegetable oil
- 4 cloves garlic, thinly sliced
- 2 tbsp ginger, shredded
- ½ master stock chicken, meat shredded (see recipe for Master Stock Chicken)
- ½ cup (75g) potato flour
- 1 cup reserved chicken master stock broth (see recipe for Master Stock Chicken)
- ½ cup (125ml) soy sauce
- 1/3 cup (80ml) honey
- 2 tbsp black vinegar
- 8 dried whole chillies
- ½ bunch garlic chives, chopped
For the dumplings:
- 1 kg medium potatoes, scrubbed
- ¾ cup (110g) 00 flour
- 1 cup (150g) potato starch
- 1 egg yolk
- To make dumplings, preheat oven to 200°C. Place potatoes on a baking tray and bake for 1 hour or until cooked through; let cool slightly. Halve the potatoes, scoop out flesh into a bowl and mash until smooth (a potato ricer is best). Working quickly, fold flours into the potato mixture and mix until combined. Add the egg yolk and mix.
- On a lightly floured bench, roll the dough into a 3cm wide rope. Cut into 1cm-wide pieces. Use thumb and index finger to gently press each piece to slightly flatten and create an indent. In two batches, cook the dumplings in a saucepan of boiling salted water for 2 minutes or until they float.
- Heat the oil in a large wok over high heat. Add the garlic and ginger and cook for 30 seconds or until golden. Remove with a slotted spoon and set aside. In batches, dust the shredded chicken in flour, add to the wok and cook, turning, for 6 minutes or until golden and crispy. Remove with a slotted spoon and set aside.
- Drain any oil from the pan and wipe clean. Add the broth, soy, honey and black vinegar, bring to a simmer and cook for 2 minutes, or until reduced slightly. Add chillies and dumplings; toss to coat. Serve dumplings topped with crispy chicken, fried garlic, ginger and garlic chives.