Chicken and shiitake dumplings
3 dried shiitake mushrooms (see note)
250g chicken mince
3 spring onions, white part only, finely chopped
1 garlic clove, crushed
2 tsp grated ginger
2 tbs finely chopped coriander
1/2 tsp Chinese five-spice
2 tsp soy sauce
1 tsp honey
25 round wonton wrappers (see note)
Prawn & scallop dumplings
400g large green prawns, peeled, de-veined, roughly chopped
200g scallops, roe removed, roughly chopped
2 spring onions, finely chopped
2 tsp grated ginger
25 round wonton wrappers (see note)
Method:
1. Chicken & shiitake: Soak mushrooms in boiling water for 10 minutes or until soft. Drain, then finely chop. Combine all filling ingredients in a bowl and season with 1/2 teaspoon of sea salt. Cover with plastic wrap and refrigerate for 30 minutes.
2. Prawn & scallop: Combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt.
3. Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.
4. Using a pastry brush, brush the edges of each wrapper with a little water.
5. Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill. Alternatively, bring in 3 sides of each wrapper to join at the centre, to form a triangle-shaped dumpling.
6. Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water (the steamer holding the dumplings shouldn't touch the water) and bring to the boil. Cooking in batches, place 6-8 dumplings in the steamer, place over boiling water and cover with a lid. Steam for 8 minutes or until cooked through. Serve with the dipping sauce (see related recipe).
Makes 25 dumplings
