Chicken, Mushroom and Tofu Dumplings

Recipe Courtesy of the Mushroom Council and Kitchen Wench

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Ingredients

• 500g minced chicken breast
• 150g fresh shiitake mushrooms
• 350g fresh portabella mushrooms
• 100g firm tofu, drained and crumbled
• 4-5 spring onions, finely sliced
• 1 large egg
• 3 cloves garlic, minced
• 1cm piece of ginger, grated
• 1 tbsp corn starch
• Salt and pepper, to taste
• 1 packet dumpling skins
• 1 large egg white, lightly whipped

Directions

Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)

Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.

Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!

Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.

Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.

Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.

Tags: Appetizer, Asian, Mushroom Masters, Portabella, shiitake