Chicken, Mushroom and Tofu Dumplings
Recipe courtesy of the Mushroom Council.
1 pound minced chicken breast
5 ounces fresh shiitake mushrooms
12 ounces fresh portabella mushrooms
3 1/2 ounces firm tofu, drained and crumbled
4 to 5 green onions, finely sliced
1 large large egg
3 cloves garlic, minced
1/3-inch piece of fresh ginger, grated
1 tablespoon corn starch
Salt and ground black pepper, to taste
1 package dumpling skins
1 large egg white, lightly whipped
- Place the chicken mince, mushrooms and tofu into a food processor and pulse 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 center. Dip your finger in the large 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 1/3-inch 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 chili and garnish the dish with some freshly chopped spring onion.
Makes 24 appetizer servings.
Recipe and photograph courtesy of the Mushroom Council.