Friday, March 25, 2011

Chicken & Shiitake Dumplings with Bok Choy & Morello Cherries with Yoghurt

Note: Sincere apologies for the upper case. Have tried to get rid of it but I've had no luck!

Dumplings or jiaozi in Chinese, are traditionally eaten by the Chinese on Chinese New Years Eve, on the 5th day of Chinese New Year, on special family reunions or at farewells. 

I made these for no other reason than having some spare time on a Saturday. Please note that dumplings are one of those foods you need an awful lot of time to make. I'm quite slow in the kitchen, so that doesn't help!

Recipe courtesy of - it has been slightly altered


4 shiitake mushrooms

  • 250g chicken mince
  • 3 spring onions, mostly the white part
  • 1 garlic clove, crushed
  • 2 tsp grated ginger
  • 2 tbs finely chopped coriander
  • 1/2 tsp Chinese five-spice
  • 2 tsp soy sauce
  • 1 tsp honey
  • 25 round wonton wrappers 
1/2 tsp sea salt

  • Method

  • 1. Soak mushrooms in boiling water for 10 minutes or until they become soft. Drain and chop them. Combine all filling ingredients in a bowl and season with 1/2 teaspoon of sea salt. Cover with plastic wrap and refrigerate for 30 minutes.

  • 2. Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.

  • 3. Using a pastry brush, brush the edges of each wrapper with a little water.

  • 4. Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill.

  • 5. Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water and bring to the boil.  The steamer holding the dumplings shouldn't touch the water. Place the dumplings in the steamer in separate batches. Place over boiling water and cover with a lid.

  • 6. Steam for 8 minutes or until cooked through. Serve with dipping sauces.

Dipping Sauces

Soy & Honey - this involved about 4 tablespoons of soy and 1 tablespoon of honey. I make this sauce quite often so I don't count the measurements. It should be sweet but not too sweet, enough that you can still taste the flavour of the soy.

Soy & Chilli - this involved about 4 tablespoons of chilli and about 1 teaspoon of chilli oil. The chilli oil I used is one from an Asian grocer. It is extremely hot. I cannot bare it but Mr P loves it. Add chilli oil to taste.

Bok Choy


3 bok choy
1 tbs vegetable oil 
3 garlic cloves
1 tbs honey
4 tbs soy sauce


1. Heat a non-stick pan or wok with the oil.

2. Add the garlic and cook until slightly golden.

3. Add the boy choy. Stir occasionally until it becomes wilted. 

3. Add the honey and soy sauce and leave for a further few minutes. 

Morello Cherries with Yoghurt

This is such an easy and tasty dessert. Simple but effective. Jalna fat free yoghurt with a couple of spoonfuls of morello cherries from the jar. 

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