Healthy and a perfect meal! Pair with your favorite rice and veggies! A must make!
RECIPE:
3 dried shiitake mushrooms
250g chicken mince
3 spring onions, white part only, finely chopped
1 garlic clove, crushed
2 teaspoons grated ginger
2 tablespoons finely chopped coriander leaves
1/2 teaspoon Chinese five-spice powder
2 teaspoons soy sauce
1 teaspoon honey
16 round wonton wrappers
For the chicken & shiitake dumplings, soak mushrooms in boiling water for 10 minutes or until soft. Drain, then finely chop. Combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt. Cover with plastic wrap and refrigerate for 30 minutes.
Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.
Using a pastry brush, brush the edges of each wrapper with a little water.
Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill. Alternatively, bring in 3 sides of each wrapper to join at the centre, to form a triangle-shaped dumpling.
Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water (the steamer holding the dumplings shouldn't touch the water) and bring to the boil. Cooking in batches, place 6-8 dumplings in the steamer, place over boiling water and cover with a lid. Steam for 8 minutes or until cooked through.
For the dipping sauce, place all ingredients in a small bowl and whisk to combine.
Serve dumplings warm with dipping sauce
16 Servings:
1 point each 49 calories
1g fat
5g carbs
5g protein
YouTube Video: https://youtu.be/X8wQ_7AYQzY
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