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Steamed Chicken & Shitake Mushroom Dumplings

Steamed Chicken & Shitake Mushroom Dumplings

  • Makes 50-60

    500g chicken thighs 

    3 cloves garlic, chopped

    1 inch piece of ginger, chopped

    1 chilli, chopped

    ½ cup coriander, chopped

    1 small can water chestnuts, finely diced

    3 spring onions, finely sliced

    1 egg white

    30g braised mushrooms, finely sliced (stalk removed)

    ½ cup Chinese celery leaf, chopped (optional)

    2 tablespoons soy sauce

    pinch salt

    ½ tsp freshly ground white pepper

    1 tablespoon sesame oil

    Gow gee wrappers or wonton wrappers

Dice chicken thighs and place in a food processor with the egg white an pulse. Add the sesame oil, soy sauce, salt, pepper, garlic, chilli and ginger and pulse until fine. Tip into a bowl and fold through the mushrooms, water chestnuts and herbs. Place a teaspoon of mix into the centre of a gow gee wrapper and pinch the ends in towards the centre. Place into the steamer tray and repeat. Steam for 3- 5 minutes until the chicken is cooked through. Serve hot with chilli dipping sauce. The raw dumplings are suitable to freeze, defrost before steaming.

  • For the braised mushrooms
  • 60g dried shitake mushrooms
  • 2 dried chillies
  • 2 whole garlic cloves
  • 2 pieces dried mandarin peel
  • 4 slices ginger
  • 500-600ml water
  • 40ml Megachef Soy sauce
  • 60-80ml Megachef Mushroom soy
  • 2 spring onions, tied in a knot

Place all ingredients in a saucepan and allow to steep for ½ hour. Bring to the boil and simmer for 15 minutes and set aside to cool.  Store any left-over mushrooms in an airtight container in the fridge for later use

Strain and reserve the poaching liquid and use as a rice stock or the base of a delicious soup.

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