Steamed Chicken, Shiitake & Water Chestnut Dumplings

Recipe by mickeydownunder
READY IN: 35mins
YIELD: 24 wontons




  • Heat oil in wok or large frying pan on high. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1 -2 minutes. Allow to cool in a bowl.
  • Mix mince, water chestnuts, sauce and chopped coriander into mushroom mixture, using your hands to combine.
  • Place wonton wrappers on a clean surface and cover with a damp towel to prevent drying.
  • Place a heaped teaspoon of filling in the middle of each wrapper. rush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
  • Line a steamer basket with baking paper. Half fill wok or steamer base with water (ensure steamer doesn't touch water) and bring to the boil. Place wontons in batches in the steamer for 6 -7 minutes or until cooked through. Serve with sauce.
  • NOTE: Works GREAT in a rice steamer lined with lettuce leaves.
  • SOY CHILLI DIPPING SAUCE. Blend all ingredients together to dissolve sugar. NOTE: seed, finely diced chilli.
  • HELPFUL HINT: Make in advance. Keep chilled on a tray dusted with cornflour.
  • ENJOY!