Chicken, mushroom and tofu dumplings

by mushroom enthusiast on 26 September 2011

in Mushroom Masters,Recipes

Over the past three weeks you have been introduced to some great mushroom recipes, courtesy of some of Australia’s most enthusiastic food bloggers. This week it is no different as we turn our talents to appetisers and reintroduce a member of the successful 2010 Mushroom Masters team back into the fray.

This week it is Ellie from Kitchen Wench ready to tempt your tastebuds with a recipe for Chicken, mushroom and tofu dumplings. Up against Ellie will be Angela from from Oh She Glows (Canada) and Elana from Elana’s Pantry (US).

 Good luck ladies and let the best dumpling, I mean appetiser, win. You can do you bit for the Aussie team by taking just a few minutes to VOTE. As I have said every week I need you to tell your family, your friends and your workmates that they can do themselves a favour by checking out the recipe and lodging their VOTE.

Now, let me do the right thing and introduce Ellie in her own words….

Ellie has been the force behind the Kitchen Wench food blog for over the past five years. Growing up in a traditional Korean household transplanted to Australia, she loves everything from kimchi to pavlova and writes about it all.



Recipe: Chicken, mushroom and tofu dumplings.

500g minced chicken breast
150g fresh shiitake mushrooms
350g fresh portabello mushrooms
100g firm tofu, drained and crumbled
4-5 spring onions, finely sliced
1 large egg
3 cloves garlic, minced
1cm piece of ginger, grated
1 tbsp corn starch
Salt and pepper, to taste
1 packet dumpling skins
1 large egg white, lightly whipped


  1. Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
  2. Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.
  3. Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!
  4. Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.
  5. Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
  6. Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.


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