dumplimg making
Dumplings…we love them!
Recently we’ve been eating the most delicious Shitake mushroom mouthfulls encased in a bouncy sticky Cantonese pastry (CHANS’s YUM CHA from the supermarket freezer) for fasting day lunches.Emily has decided she likes them too.
I found a recipe from an old Delicious magazine for a chicken & shitake filling with similar sounding seasonings so tried this different non-vegetarian home-made version!

3 dried shitake mushrooms, 250 gms chiken mince,3 spring onions,( white part only, finely chopped), 1 garlic clove crushed, 2 teasps grated ginger, 2 Tbspns grated ginger, 2 Tbspns finely chopped coriander,1/2 teasp Chinese 5-spice, 2 tsps soy sauce, 1 tsp honey, 25 round wonton wrappers (from Asian supermarket freezer)
chicken & shitake mushroom filling
making dumplings
dumplings for freezer

I’m sure these won’t anywhere near approach the authentic Cantonese dumpling skins version…but they will at least be a handy extra freezer fast food lunch (and they’re fun to make!)

About Sour Cherries and Other Delights

avid reader,garden lover and curious cook...recently taken up knitting.
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