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Categories:
vegetable oil clove garlic ginger shiitake mushrooms ground chicken water chestnuts hoisin sauce cilantro wonton wrappers SOY CHILI soy sauce Chinese black vinegar ginger red chili pepper sugar
Viewed: 10 - Published at: a year agoIngredients
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 2 tsp freshly grated ginger
- 4 oz shiitake mushrooms, trimmed and finely chopped
- 5 oz ground chicken
- 1/2 cup sliced water chestnuts, finely chopped
- 1/4 cup hoisin sauce
- 1 tbsp chopped cilantro
- 24 None wonton wrappers
- None None FOR THE SOY CHILI DIPPING SAUCE
- 1/3 cup light soy sauce
- 2 tbsp Chinese black vinegar
- 1 tsp freshly grated ginger
- 1 small red chilI pepper, seeded and finely chopped
- 2 tsp sugar
Method
- Heat oil in a wok or large skillet on high heat. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1-2 mins. Transfer to a bowl to cool.
- Add ground chicken, water chestnuts, hoisin sauce and cilantro to mushroom mixture, using your hands to combine.
- Place wonton wrappers on a clean surface and cover with a damp tea towel to prevent drying.
- Place a heaping teaspoonful of filling in the middle of each wrapper. Brush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
- Line a steamer basket with parchment paper. Half fill wok or steamer bottom with water (make sure steamer basket doesn't touch water). Bring to a boil. Place wontons in batches in the steamer, cover with lid and steam for 6-7 mins or until cooked through.
- Meanwhile, for the sauce, mix all ingredients in a small bowl to dissolve the sugar. Serve dumplings with sauce.
