Steamed Chicken, Shiitake & Water Chestnut Dumplings - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 garlic, crushed
2 teaspoons minced ginger
100 g shiitake mushrooms, trimmed, finely chopped
150 g ground chicken
1/2 cup sliced water chestnuts, finely chopped
1/2 hoisin sauce
1 tablespoon coriander
24 wonton wrappers
soy chilli dipping sauce
1/3 cup soy sauce
2 tablespoons chinese black vinegar
1 teaspoon minced ginger
1 small red chili
2 teaspoons caster sugar
NOTE
substitute tamari for lower salt
substitute splenda for caster sugar

Preparation

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!