Cantonese chicken dumpling

cantonese chicken dumpling



1.Cover mushrooms with ½ cup cold water in small bowl, stand 15 minutes. Drain over small bowl, reserve soaking liquid. Slice mushrooms thinly.
2.Meanwhile, make chicken dumplings. Heat 1 tablespoon 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.
3.Place rounded teaspoon 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.
4.Heat oil in large saucepan, cook garlic and ginger, stirring, 2 minutes. Stir in the water, stock, sauce and reserved soaking liquid, bring to a boil. Reduce heat, simmer, uncovered, 15 minutes.
5.Add mushrooms, dumplings and corn to soup, bring to a boil. Reduce heat, simmer, about 10 minutes or until dumplings are cooked through.
6.Serve bowls of soup sprinkled with sprouts and onion.

The chicken dumpling mixture makes 40 dumplings so you need a package containing at least 40 wonton wrappers. 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. serves 4 per serving 5.8g total fat (1.4g saturated fat); 803kJ (192 cal); 22.7g carbohydrate; 11.7g protein; 0.1g fibre