Mushroom and chicken dumpling filling
Chinese cuisine · Souped Up Recipes · ♥ 40.5K likes · 1.6M views · 23 min video
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Ingredients
Method
Techniques
Soak the dried shiitake mushrooms in water 4 hours or overnight, until the stem is soft; squeeze the water out, slice thinly and dice.
- ¾ cup dried shiitake mushrooms
- ground chicken
- 1 tbsp soy sauce
- 1½ tbsp mushroom soaking water
- ½ tsp salt
- ¼ tsp white pepper
- 1 whole egg
Put the ground chicken in a large bowl with soy sauce, the mushroom soaking water, salt, white pepper and the egg, and mix until well combined.
Stir in one direction and throw the filling back into the bowl for about 5 to 8 minutes to develop the texture.
Mixing the chicken and shiitake filling
- ¾ cup diced carrot
- spring onion
Add the diced mushrooms, diced carrot and spring onion and mix until well combined.
Fold a wrapper in half and make three pleats on each side, reinforcing the edge so it does not open while cooking.
Pan-fry until golden brown. Serve with a ginger dipping sauce.