Chicken & Mushroom Dumplings

Makes: 42

Ingredients:

• 42 wonton wrappers
• 500g lean chicken mince
• 1 shallot, finely diced
• 60g button mushrooms, finely diced
• 60g Swiss brown mushrooms, finely diced
• 4 garlic cloves, finely grated
• 2cm fresh ginger, finely grated
• 1/2 cup fresh coriander leaves and stems
• 1 long red chilli, finely diced (de-seeded if preferred)
• 60g pure protein powder
• 1 egg, lightly beaten
• 1 1/2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

Method:

• Place all ingredients, except the wonton wrappers in a mixing bowl and use your fingers to massage the mixture through until well combined
• On a clean dry service place a wonton wrapper
• Dip your fingertip in a cup of water and dampen two edges of wonton wrapper in a L shape
• Place a heaped teaspoon (approximately 20g) into the middle of the wrapper
• Fold the wrapper over to form a triangle, press down one edge to seal the wonton with about 1/2-3/4cm seal
• Use your fingertip to push in the filling and comfortably seal the other side
• Dampen each of the points of the triangle and wrap them across each other to form a large tortellini shape
• Repeat with all the mixture
• To pan fry, spray a non-stick frying pan with oil liberally and heat, place the dumpings in and sit for 1 minute
• Carefully add 1cm of water and place a lid on the frying pan to steam the dumplings
• When the water has evaporated carefully turn the dumpling overs to pan fry the other side
• Serve with your favourite dipping sauce.

Nutritional Value per Dumpling:

• Calories: 60
• Total fats: 1.6g
• Total carbohydrates: 7.5g
• Protein: 5g

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days either cooked or uncooked
• Can be frozen uncooked for a maximum of 6 months
• Recipe shown has a dipping sauce of sweet chilli sauce topped with soy sauce
• Dumplings can also be steamed or poached by adding into a short or wonton soup
• Protein powder used in the recipe is Protein Supplies Australia Pure WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pork & Vegetable Steamed Dim Sims

Makes: 54 dim sims 

Ingredients:

• 150g sweet potato, grated
• 50g broccoli stem, grated
• 150g zucchini, grated
• 120g carrot, grated
• 120g cauliflower, grated
• 300g wombok, finely shredded
• 30g ginger, finely grated
• 8 cloves garlic, finely grated
• 1 long red chilli, finely diced
• 500g lean pork mince
• 2 eggs
• 3 tablespoons natural protein powder
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 54 wonton wrappers

Method:

• Combine all ingredients, except wonton wrappers, in a bowl and use your finger tips to massage the mixture together until well combined
• Pinch approximately 1 tablespoon of the mixture and place in the centre of a wonton wrapper
• Pinch the 4 shortest edges up and then roughly bring the point over to form the small dim sim
• Repeat until all the mixture is used
• Place the Dim sims next to each other but not touching under a tea towel so they do not dry out while forming the remaining dim sims
• To steam the dim sims place in a bamboo steamed basket with at least cm between each dim sim to allow the steam to easily circulate
• Bring the water to a boil then place the steamer basket on top and steam for 8 minutes
• Serve immediately with your preferred dipping sauce

Nutritional Value per dim sim:

• Calories: 62
• Total fat: 2.4g
• Total carbohydrates: 5.4g
• Protein: 4.5g

Recipe Notes:

• Store covered in the fridge (cooked or uncooked) with a small gap between dim sims for a maximum of 2 days but best served freshly cooked
• Prepared but uncooked dimsims are freezer friendly to be cooked and consumed within 3 months
• Dipping sauce shown in sweet chilli sauce and soy sauce.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Slimmers Wonton Soup

Serves: 1

Dumpling Ingredients:

• 500g chicken mince
• 1/4 cup shredded coriander
• 1 cup shredded wombok
• 2 spring onions, finely sliced
• 3 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 egg white
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 packet wonton wrappers

Soup ingredients:

• 2 1/2 cups water
• 2 chicken stock cubes
• 2 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 head Asian green, halved
• 1/2 carrot, julienne
• 1 spring onion, finely sliced
• 2 mushrooms, finely sliced
• 1 red long chilli, seeds removed and thinly sliced
• 5 or 6 dumplings

Dumplings method:

• Place all ingredients, except the wrappers in a mixing bowl
• Using your fingers to massage the mixture through your fingertips until well combine
• Lay one of the wonton wrappers on a clean dry tea towel
• Place 1 tablespoon of mixture in the middle of the wrapper
• Dip your finger in water and dampen along the edge of two adjoining sides
• Fold the wrapper over to form a triangle pressing together one damp edge with one dry edge until sealed
• Wrap the two points crossing over the front of of the dumpling sealing the point with your dampened finger
• Lay the dumpling on paper towel and repeat the process
• When placing the second dumpling down allow a gap between the dumplings to keep the wrappers in tack
• This recipe makes approximately 30 dumplings
• Reserve one portion of dumplings to make your soup and freeze the remaining dumplings for another occasion.
• 

Soup Ingredients:

• Place the water, stock cubes, garlic and ginger into a saucepan and simmer until the cubes have dissolved, approximately 5 minutes
• Add in the Asian head to the saucepan and simmer for 3 minutes
• Add in the remaining ingredients, including the dumplings
• Simmer the soup for 10 minutes over a medium-low heat until the dumplings have risen to the top
• Serve immediately

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Vegetable Dumplings

Makes: Approximately 48

Ingredients:

• 1-2 packets of prepared wonton/dumpling wrappers
• 1 tablespoon fresh grated ginger
• 6 cloves garlic, freshly grated
• 1 onion, finely diced
• 500g mixed mushrooms, finely sliced
• 2 cups shredded wombok
• 3 small-medium carrots, grated
• 1 broccoli stem, grated
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce

Method:

• Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
• Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
• Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
• Transfer to a mixing bowl and allow to cool for about 10 minutes
• Mix through the sesame oil, rice wine vinegar and the soy sauce
• To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
• Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
• Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
• Repeat until all the mixture is used
• To cook your dumplings:
  • Steam, place in a bamboo steamer and steam for 10 minutes
  • Deep Fry, for 2-3 minutes until golden and crispy
  • Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid.  Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
• Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce

Recipe Notes:

• Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
• Prepared and uncooked dumplings are freezer friendly to be consumed within 6 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Steamed Dim Sims

Makes:approximately 36

Ingredients:

• 500g pork mince
• 2 egg whites, lightly beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 cup grated carrot
• 1 cup finely shredded wombok
• 1/2 cup chopped bean sprouts
• 1 packet wonton wrappers

Method:

• Place mince, 3/4 of the beaten egg whites and all remaining ingredients, except the wrappers and use your hands to combine the ingredients well
• Mix the 1/4 of the beaten egg whites with 1/4 cup of water and beat together well
• Place a tablespoon of mixture in the middle of the wrapper and shape in a cylinder shape
• To fold:
  * Dampen on all 4 sides of the wonton wrapper with the egg glaze
  * Pinch the 4 flat sides up to the mixture
  * Pinch in at the base of the point and fold up and over the mixture
  * Repeat on the opposite corner, gently press the mixture back under the two opposite corner folds to push back to the original cylinder shape
  * Repeat the pinch and fold over with the 2 remaining corners
  * Dampen your finger with egg glaze and ensure the top joins are moist
  * Finally gently roll the complete little parcel between your hands to delivery the cylindrical dim sim shape
• Repeat the folding and rolling process until all of the dim sim mixture is gone
• To cook place the dim sims in a bamboo steamer basket but do not overcrowd and allow at least 1-2cm between each dim sim and place over steadily simmers water and steam for 10-15 minutes or until the pork is cooked through and the wrappers are soft and wrinkly
• Serve with your dipping sauce of choice.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly when the dim sims have been rolled but not yet steamed
• The dim sims can also be deep fried, however steaming is the healthier alternative.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pan Fried Pork Dumplings

Approximately: 50 dumplings

Ingredients:

• 1/4 head Chinese cabbage or Wombok
• 1 teaspoon salt
• 2 teaspoon freshly grated ginger
• 1/3 cup spring onion, finely chopped
• 500g pork mince
• 1 egg
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 2 packets of pre-prepared wonton or dumpling wrappers

Dipping Sauce Ingredients:

• 2 tablespoons Ketchup Manis
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon rice wine vinegar

Method:

• Finely shred the cabbage and place in a mixing bowl, sprinkle the salt evenly over the cabbage and allow to sit for 15 minutes
• Rinse the cabbage well, squeezing all excess liquid out, place in a mixing bowl with all other ingredients, except the wonton wrappers and use your hands to combine all ingredients very well
• Place small amount of mixture in the middle of a wonton wrapper and wrap, roll or close in your preferred style of dumplings, for the best seal use a pasty brush to put a small amount of water around the sides of the wrapper
• Repeat until all the mixture is gone
• Heat a frying pan on medium-high heat and when hot spray with some rice bran oil (or a small amount of oil) and then place the dumplings in the frying pan, allow to cook for a couple minutes, then add in approximately 150ml of water to the frying pan and place the lid on the frying allowing the dumplings to steam
• While the dumplings are steaming prepare the dipping sauce by placing all ingredients into a small mixing bowl and use a fork to whisk the ingredients together until well combined
• Steam for approximately 5-7 minutes and serve immediately

Recipe Notes:

• This is recipe is great to have the uncooked prepared dumplings in the freeze.  remove from the freezer 60 minutes before serving and cook as per standard method
• For a healthier alternative these dumplings can be steamed for an equally delicious outcome

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.