Live Naturally Magazine
Export date: Mon Mar 19 4:35:02 2018 / +0000 GMT

Shitake Dumplings


Shitake Dumplings
Recipe Type: Appetizer
Author: Kimberly Lord Stewart
Serves: 14-16 dumplings
  • 2 tablespoons canola oil, divided
  • 4 ounces lean ground chicken
  • 6 ounces (about 1 3/4 cups) shiitake mushrooms, stems removed
  • 3 green onions
  • ¼ cup Italian flat-leaf parsley
  • 1-inch knob fresh ginger, peeled and sliced
  • 2 tablespoons low-sodium tamari
  • 2 teaspoons toasted sesame oil
  • 12 small wonton wrappers
  • Water for brushing
  • Sauce
  • 5 tablespoons sweet chili sauce
  • 2 tablespoons low-sodium tamari
  • ¼ teaspoon tamarind sauce (optional)
  1. Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside.
  2. Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan.
  3. Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced.
  4. Add remaining 1 tablespoon oil to the same skillet. Add mushroom mixture and sauté over medium-high heat until all liquid is absorbed and mushrooms are browned.
  5. Transfer to a bowl. Add tamari and sesame oil. Combine well.
  6. Place wonton wrapper on a cutting board. Spoon a teaspoon of filling on the top portion. Brush water on the lower half. Fold over to form a loose triangle. Set aside on wax or parchment paper. Repeat.
  7. Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil.
  8. Gently place dumplings in the water (don't crowd the pan), and steam for about 1 minute each. Remove from pan and serve with sauce.