Ingredients
350g chicken mince
2 tbsp chives
chopped
4-5 button mushrooms
chopped
1 cup savoy cabbage
shredded
1 tbsp fish sauce
or 1 teaspoon salt
1 tsp ginger
minced
1 wonton skins
approx 60 per packet and will freeze
2 cups chicken stock
2 cups water
1 tbsp soy sauce
Equipment
- 1 food processor
- 1 bowl
- 1 saucepan
- 1 slotted spoon
Instructions
- In a food processor, mix the chives, mushrooms, cabbage and ginger.
- Add the chicken mince and fish sauce and process to combine 3-4 seconds. Move the mixture into bowl.
- Lie six wonton skins out on a clean surface and put 1 heaped teaspoon size ball of mixture in the middle of each. Using your fingers, wet around the edges of the wonton skin.
- Gently pull all edges up to the top, squeeze and twist.
- Repeat process until all of the mixture is used.
- In a saucepan add stock, water and soy sauce. Bring to a boil then add dumplings (about 4 per child).
- Simmer for 5 minutes then remove dumplings with a slotted spoon and place in a serving bowl, add the soup or serve them with rice.
Notes
Tip
If you don’t have a food processor then just chop all the vegetables finely and mix together.
Tip
I use Savoy cabbage because it wilts down to nothing and kids don’t usually detect the texture/flavour as something yucky.
Variation
If we are eating these as a family, we add extra veggies to the broth like bok choy, carrot sticks and tofu its a delicious meal we all enjoy as long as I have a side of chilli sauce!
Storage
This recipe will make about 30 dumplings so I usually freeze the excess and pull them out when needed. You can place frozen dumplings in boiling soup- just give them about 10 minutes on simmer to cook through.
