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Chicken & Shiitake Mushroom Dumpling Filling

INGREDIENTS:
  • 450g chicken thigh mince
  • 250g dried shiitake mushrooms, soaked in hot water, drained & chopped finely
  • 5 shallots, finely chopped
  • 1 garlic clove, minced finely
  • 2cm knob ginger, finely grated
  • 1⁄4 cup coriander leaves, finely chopped (optional)
  • 2 tsp soy sauce
  • 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:

    • Ensure blanched vegetables are well drained so that there is no excessive moisture in your mixture.
    • Dumpling filling should always be cold when wrapping.
    • If filling seems too wet, add a tea spoon or two of tapioca starch
    • Extra filling can be steamed or stir fried to serve with veggies, rice, or noodles