Shitake Dumplings
These small-plate appetizers are better than takeout.
Course: Appetizer
Keyword: dumplings, gluten-free, mushrooms, shitake, shitake mushrooms
Servings: 16 dumplings
Author: Kimberly Lord Stewart
- 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)
Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside.
Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan.
Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced.
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.
Transfer to a bowl. Add tamari and sesame oil. Combine well.
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.
Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil.
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.