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But this recipe for steamed dumplings also reveals a strong Thai influence, both in the spice preparation for the chicken as well as the dipping sauce. I used a traditional bamboo steamer set over a pot of boiling water, but you could also use a colander with a tight-fitting lid. Line your steamer with banana leaf if you have them. Banana leaf is perfect for this since it won’t stick to the dumplings, OR place the dumplings on a small greased plate inside the colander. Or you can try lightly greasing the      colander. Place the first 8 ingredients in a food processor and blitz to create the filling. OR simply stir all 8 ingredients together in a mixing bowl until well blended.

Wrapping 6-8 dumplings at a time, lay out 6-8 wonton wrappers on a clean working surface. You will also need a small dish of water. Spoon a little of the filling in the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Set the finished dumplings on a plate dusted with a little corn starch or flour.

Place dumplings in steamer and steam on high heat for 15 to 20 minutes. While dumplings are steaming, stir the dipping sauce ingredients together. Do a taste test, adding more lime juice if too salty for your taste, or more sugar if you’d prefer it sweeter. When dumplings are cooked, remove from the steamer and serve immediately with the dipping sauce on the side. Briefly fry the steamed dumplings to brown the bottom and sides. This step only takes a few extra seconds and makes the dumplings extra delicious. Then cool, cover, and place in the refrigerator.