Quick Asian

Ham dumplings

Name: Ham dumplings
Prep time: 65 min
Cook time: 13 min
Total time: 78 min
Yield: 6
Cuisine: /asian
Ingredients: 4 dried shiitake mushrooms, soaked in warm water for 30 minutes; 1 teaspoon sesame oil; 2 garlic cloves, crushed; 4.00 teaspoons grated ginger; 2 spring onions, finely chopped, plus extra to garnish; 1 small carrot, chopped; 300g cooked ham, chopped; 30 wonton wrappers; 1 eggwhite, lightly beaten; 2 cups (500ml) chicken stock; 1 small red chilli, seeds removed, very finely chopped; 2 tablespoons light soy sauce

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These dumpling in light mushroom broth are a low-fat starter for your Asian inspired feast.

4 dried shiitake mushrooms, soaked in warm water for 30 minutes
1 teaspoon sesame oil
2 garlic cloves, crushed
2 teaspoons grated ginger
2 spring onions, finely chopped, plus extra to garnish
1 small carrot, chopped
300g cooked ham, chopped
30 wonton wrappers
1 eggwhite, lightly beaten

Broth

2 cups (500ml) chicken stock
1 small red chilli, seeds removed, very finely chopped
2 teaspoons grated ginger
2 tablespoons light soy sauce

Method

1.

Drain the shiitake. Place the shiitake, sesame oil, garlic, ginger, spring onions, carrot and ham in a food processor. Pulse once or twice or until finely chopped.
2.

Working with one wonton wrapper at a time, brush each wrapper with eggwhite, place a teaspoon of the filling in the centre, fold in half to make a semicircle, and crimp the edges to seal. With the seam side up, lightly tap the bottom of the wrapper on the workbench to flatten. Repeat with the remaining wrappers and filling.
3.

To make the broth, heat all the ingredients together over medium heat, then reduce to low and keep at a simmer.
4.

Steam the dumplings in a steamer lined with baking paper for 2-3 minutes.
5.

Serve dumplings in shallow bowls with some of the broth, and garnish with extra spring onions.