Cantonese Chicken Dumpling - cooking recipe

Ingredients

2 tsp peanut oil
2 cloves garlic, minced
3/4 inch fresh ginger, grated
4 cups chicken stock
2 tbsp dark soy sauce
10 None dried shiitake mushrooms, soaked in 1/2 cup cold water for 15 mins, drained, reserving liquid, sliced thinly
None None Dumplings
1 tbsp peanut oil
2 None spring onions, thinly sliced, plus extra to serve
1 inch fresh ginger, grated
1 None fresh long red chili, finely chopped
10.5 oz ground chicken
2 tsp dark soy sauce
24 None wonton wrappers
7 oz baby corn, halved lengthwise
5 oz bean sprouts, to serve

Preparation

To make the soup, heat oil in a large pot. Cook garlic and ginger over medium heat, stirring, for 2 mins. Add 4 cups water, stock, soy sauce and reserved soaking liquid. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins.
Meanwhile, to make the chicken dumplings, heat 1 tbsp peanut oil in a frying pan over medium heat. Add spring onions, ginger and chili to pan. Cook, stirring, until onion softens. Add ground chicken and cook, stirring, until browned. Stir in soy sauce. Let cool.
Place a rounded teaspoon of filling in the center of each wonton wrapper. Brush edges with a little water then gather edges around filling and pinch together to seal. Use 1/2 the wontons for the soup and freeze the remainder, sealed tightly, for future use.
Add mushrooms, dumplings and corn to soup. Bring to a boil then reduce heat and simmer for about 10 mins, or until dumplings are cooked through.
Serve soup in bowls sprinkled with bean sprouts and spring onion.