Chicken and shiitake dumplings
Serves: 35 dumplings
Preparation time: 40 minutes
Cooking time: 12 minutes
- 250g Lilydale free range chicken mince
- 20g dried sliced shiitake mushrooms
- 4 spring onions, chopped
- 2 teaspoons finely grated ginger
- 2 cloves garlic, crushed
- 1 egg white
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- White pepper
- 200g packet square fresh gow gee/ wonton wrappers
- ½ cup sweet chilli sauce
- 1 tablespoon ketjap manis
- sliced spring onions
- Place dried mushrooms in a heatproof bowl and cover with boiling water. Let stand for 10 minutes, then drain well (squeezing out any excess moisture). Chop finely and place in a medium bowl, along with all other ingredients, except for wrappers. Mix well.
- Trim stack of wonton wrappers to 7cm square.
- Lay out 6 wrappers (keep remaining wrappers covered with a tea towel). Place a heaped teaspoonful of filling in the centre of each wrapper. Wrap the sides up over the filling, keeping a little of the filling exposed at the top. Cover loosely with plastic wrap while you repeat with remaining wrappers and filling.
- Line base of a bamboo steamer with baking paper. Fill a wok about one-quarter full with water (check that the steamer will not touch the water). Bring to the boil over a high heat. Place about half the dumplings in the steamer - this will depend on the size of your steamer. The dumplings should not touch each other. Cover with the bamboo lid. Place steamer in wok and reduce heat to medium. Steam dumplings for 6 minutes or until cooked through. Repeat with remaining dumplings.
- To make dipping sauce, combine chilli sauce and ketjap manis. Garnish dumplings with sliced shallots and serve immediately with dipping sauce.
Tip: Gow Gee or wonton wrappers can be found in the ‘chiller’ section of the supermarket.