Teriyaki chicken dumplings with rice noodles
For the dumplings, mince the meat and mix it with finely chopped garlic, ginger and spring onions, eggs, salt, pepper and enough breadcrumbs to make a dough that can be shaped. Then form 12 dumplings from this and fry them in a frying pan over high heat in oil.
For the teriyaki sauce, mix the sliced garlic, grated ginger, sugar, soy sauce, rice vinegar and white wine in a small bowl.
After the dumplings have been nicely browned, pour the teriyaki base over them and start simmering over medium heat. Mix the water with the starch, add this to the base, and cook the dumplings in it under the lid until they are done, so that you end up with a nice thick sauce.
Cook the rice noodles as directed on the package, then drain and mix with the sesame oil.
Place the pasta on a plate and serve with the dumplings and sauce. Sprinkle with chopped spring onions, sesame seeds, chili flakes, and a wedge of lime.
