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.