Like most Cantonese dishes, this soothing bowl of chicken dumpling uses a handful of healthy ingredients that make for a light but wholesome meal. With shiitake mushrooms, chicken, ginger and even corn, rest assured that you’re not skipping out on flavour – in and out of the dumpling! Simply follow our steps below:
- 10 dried shiitake mushrooms
- 1 tbsp peanut oil
- 2 green onions, thinly sliced
- 3 cm piece grated fresh ginger, chopped
- 1 fresh long red chilli, finely chopped
- 300 g chicken mince
- 2 tsp dark soy sauce
- 2 tsp peanut oil
- 2 clove garlic, crushed
- 2 cm (10 g) piece fresh ginger, grated
- 1 litre (4 cups) water
- 1 litre (4 cups) chicken stock
- 2 tbsp dark soy sauce
- 200 g baby corn, halved lengthways
- 150 g bean sprouts
- 3 green onions, sliced thinly
Cover mushrooms with ½ cup cold water in small bowl, stand 15 mins. Drain over small bowl, reserve soaking liquid. Slice mushrooms thinly.
Meanwhile, make chicken dumplings. Heat 1 tbsp of peanut oil in medium frying pan, add green onions, ginger and chilli to pan. Cook, stirring, until onion softens. Add chicken mince, cook, stirring, until browned. Stir in soy sauce, cool.
Place rounded tsp of mince mixture in centre of each wonton wrapper, brush around edges with a little water, gather edges around filling, pinch together to seal. Use half the wontons for soup, freeze remainder, sealed tightly, for future use.
Heat oil in large saucepan, cook garlic and ginger, stirring, 2 mins. Stir in the water, stock, sauce and reserved soaking liquid, bring to a boil. Reduce heat, simmer, uncovered, 15 mins.
Add mushrooms, dumplings and corn to soup, bring to a boil. Reduce heat, simmer, about 10 mins or until dumplings are cooked through.
TIP The chicken dumpling mixture makes 40 dumplings so you need a package containing at least 40 wonton wrappers.
TIP You can make the dumplings whenever you like, and freeze them, separated in two, or even four, batches, sealed tightly in snap-lock bags. When you want to use them, remove what you need from the freezer and pop them into the soup. They do not need defrosting first, but make sure that they are cooked through before serving.