Chicken & Shiitake Mushroom Dumpling Filling


  • 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


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.


  • 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



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