Chicken Entrees Asian

Chicken and shiitake dumplings

Name: Chicken and shiitake dumplings
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 25 each
Cuisine: /asian, /asian recipes
Ingredients: 3 dried shiitake mushrooms; 250g chicken mince; 3 spring onions, white part only, finely chopped; 1 garlic clove, crushed; 4.00 teaspoons grated ginger; 2 tablespoons finely chopped coriander leaves; 1/2 teaspoon Chinese five-spice powder; 2 teaspoons soy sauce; 1 teaspoon honey; 50.00 round wonton wrappers; 400g large green prawns, peeled, deveined, roughly chopped; 200g scallops, roe removed, roughly chopped; 2 spring onions, finely chopped; 1 small red chilli, seeds removed, finely chopped; 2 teaspoons freshly grated ginger; 2 teaspoons sesame oil; 100ml light soy sauce; 2 tablespoons Chinese rice wine (shaohsing); 2 teaspoons brown sugar

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40m

08m

25 each

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by Chrissy Freer

Nutritionist and food writer

Oct 02, 2015

Delicious dumplings doesn't have to mean lining up for hours on end on a Sunday morning when you can whip up these moreish dumplings at home.

Chicken and shiitake dumplings

3 dried shiitake mushrooms
250g chicken mince
3 spring onions, white part only, finely chopped
1 garlic clove, crushed
2 teaspoons grated ginger
2 tablespoons finely chopped coriander leaves
1/2 teaspoon Chinese five-spice powder
2 teaspoons soy sauce
1 teaspoon honey
25 round wonton wrappers

Prawn and scallop dumplings

400g large green prawns, peeled, deveined, roughly chopped
200g scallops, roe removed, roughly chopped
2 spring onions, finely chopped
2 teaspoons grated ginger
25 round wonton wrappers

Dipping sauce

1 small red chilli, seeds removed, finely chopped
2 teaspoons freshly grated ginger
2 teaspoons sesame oil
100ml light soy sauce
2 tablespoons Chinese rice wine (shaohsing)
2 teaspoons brown sugar

Method

1.

For the chicken & shiitake dumplings, soak mushrooms in boiling water for 10 minutes or until soft. Drain, then finely chop. Combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt. Cover with plastic wrap and refrigerate for 30 minutes.
2.

For the prawn & scallop dumplings, combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt.
3.

Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.
4.

Using a pastry brush, brush the edges of each wrapper with a little water.
5.

Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill. Alternatively, bring in 3 sides of each wrapper to join at the centre, to form a triangle-shaped dumpling.
6.

Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water (the steamer holding the dumplings shouldn't touch the water) and bring to the boil. Cooking in batches, place 6-8 dumplings in the steamer, place over boiling water and cover with a lid. Steam for 8 minutes or until cooked through.
7.

For the dipping sauce, place all ingredients in a small bowl and whisk to combine.
8.

Serve dumplings warm with dipping sauce.