Steamed Chicken Wontons

Finely chop 1 onion, then thinly slice remaining onion. Reserve cup coriander leaves, then finely chop remaining coriander. Combine chicken, chestnuts, chopped onion, chopped coriander, garlic, ginger and 1 tbs soy in a large bowl.

For each dumpling, place a wonton wrapper on a clean work surface. Top with 1 heaped tsp chicken mixture, then pinch edges of wrapper together to seal and form a pouch. Repeat to make 32 wontons in total.

Heat 1 tbs oil in a large non-stick frying pan. Add one-third of the dumplings and cook for 1-2 minutes. Add 2-3 tbs water to pan, then quickly cover with a tight-fitting lid. Cook, shaking pan occasionally, for 3-4 minutes or until dumplings are cooked through and golden. Transfer to a serving platter and cover to keep warm. Repeat with remaining oil and dumplings, reheating pan between batches.

Sprinkle dumplings with reserved coriander leaves. Sprinkle with remaining onion. Serve with remaining soy sauce.