Chicken & Shiitake Mushroom Dumpling Filling
INGREDIENTS:
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450g chicken thigh mince
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250g dried shiitake mushrooms, soaked in hot water, drained & chopped finely
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5 shallots, finely chopped
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1 garlic clove, minced finely
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2cm knob ginger, finely grated
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1⁄4 cup coriander leaves, finely chopped (optional)
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2 tsp soy sauce
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1⁄2 tsp white pepper
METHOD:
1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.
3. Make your pockets of goodness using your gluten free dumpling wrappers.
Tips:
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Ensure blanched vegetables are well drained so that there is no excessive moisture in your mixture.
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Dumpling filling should always be cold when wrapping.
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If filling seems too wet, add a tea spoon or two of tapioca starch
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Extra filling can be steamed or stir fried to serve with veggies, rice, or noodles