Chicken, Leek & Mushroom Dumplings

Ingredients

  • 300g Steggles chicken mince
  • ½ leek, finely sliced
  • 2 garlic cloves, grated
  • 3 tsp soy sauce
  • ½ cup assorted Asian mushrooms, finely chopped
  • 3 tsp. Chinese rice wine
  • ¼ tsp. white pepper
  • 1 tsp. sesame oil
  • 30 fresh wonton wrappers
  • ¼ cup soy sauce
  • 1½ tbsp. rice wine vinegar
  • 2 tsp. honey
  • 2 tbsp. coriander leaves, finely chopped
  • 1 long red chilli, chopped
  • Extra virgin olive oil, for frying

Method

  1. Heat oil in a fry-pan over medium heat, add garlic and cook for 1-2 minutes, add leek and cook for 3-4 minutes, until tender. Stir in mushrooms and cook until soft, add a dash of water if needed, take off the heat and let cool slightly.
  2. In a large bowl combine mince and leek/mushroom mixture with rice wine, soy sauce, sesame oil, white pepper. Place 1 teaspoon mixture into centre of 1 wonton wrapper and brush the edges with water. Fold wonton over to make a triangle, bring base corners of triangle together and press firmly to join.
  3. To cook use either a bamboo steamer over a wok or a conventional steamer. Line the base with baking paper or brush with olive oil and place dumplings, in a single layer, in basket. Steam dumplings for 10 – 15 minutes or until tender and cooked through.
  4. In a small bowl or jug combine the soy sauce, sesame oil, vinegar, honey, coriander and chilli. Serve the dumplings hot with the dipping sauce.

Chicken, Leek & Mushroom Dumplings as featured on Good Chef Bad Chef.

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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Apr 28, 2017
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