Crispy Golden Dumplings
Seriously, you need to make these Crispy Golden Dumplings.
I’ve been on a dumpling binge. I’ve made them with chicken, pork, and added shredded cabbage to it. Dumplings are my go-to meal when I don’t feel like cooking and you can make them ahead of time because they are freezer-friendly. Lately though, I’ve been adding mushrooms to my dumplings. Correction: I’m adding mushrooms to almost anything I make and I might consider myself a Blenditarian.
/ ,blend-ǝ-‘ter-ē- ǝn / noun /
one who believes that the mighty mushroom has meaty powers to make meals more delicious, nutritious, and sustainable, enabling us to do better for people, palate, and planet!
Blending helps in developing a rich meal and enhancing flavor in cooking. Blending helps us do better for our health because mushrooms are fat free, cholesterol free, low in calories, and provide important nutrients like vitamin D, vitamin B, antioxidants, and potassium (9%). And not just that, it can help reduce your sodium intake. I’m very cautious when it comes to sodium so blending mushrooms is a great idea if you aim for low-sodium diet.
Blending is as easy as 1-2-3.
1. Chop up your favorite mushroom variety to match the consistency of the ground meat.
2. Blend the chopped mushrooms with the ground meat.
3. Cook your mushroom-meat blend to complete the recipe.
The recipe for Crispy Golden Dumplings jumped out to me immediately when I think of blending. Just be gentle in forming the dumplings to keep the wrapper from tearing. I added about a teaspoon of filling to the center of each wrapper, but this may differ slightly based on the size of your wrapper. Just make sure you leave enough room around the edges to gather them over the filling and secure them easily.
And lastly, The Blend helps you do better for your dollar: Adding mushrooms to meat adds bulk and volume, generating more servings and stretching recipes into more portions. Check this out to learn how The Blend make meals better.
- 7 green onions, trim the white part + 2 tbs chopped green onion
- 1 tbs vegetable oil + more for frying
- 1 tsp sesame oil
- 2 cloves garlic, finely minced
- 1 tbs shaoxing wine
- 2 tsp oyster sauce
- 1 tbs soy sauce
- 1 tbs water
- 2 cups shitake mushrooms, finely minced
- 250 gr ground chicken
- 18 square or round wonton skins
- Add 1 tbs vegetable oil to a wok over high heat. Add the garlic and ground chicken. Cook for 1 minute, then add shaoxing wine. Break up the chicken finely.
- Add in the mushrooms, soy sauce, oyster sauce, sesame oil, and water. Cook, stir often until softened.
- Add green onions on top and let it cool.
- Bring a saucepan filled with water to a boil. Fill a large bowl with ice water and place next to the saucepan. Add the reserved green parts of the onions to the boiling water, making sure they completely submerge. Blanch for 30 seconds, then immediately transfer to ice water. Remove once they are cool enough to handle and lightly pat to dry. Use a knife to split each blade in half lengthwise or quarters if large.
- Place a wonton wrapper on a dry work surface. Put a 1 tsp of the cooled filling in the center of the wrapper. Moisten the edges with water and gather together over the filling. Pinch together to seal and lightly form the bottom so it is rounded. Tie one of the blanched green onion blades around the pinched area of the dumpling and double tie to secure. Trim off the ends. Repeat with remaining wrappers.
- Add oil into a wok until it is 3 inches deep. Heat it to 325 degrees F. Fry the dumplings until golden brown, then transfer to a towel lined plate. Repeat with remaining dumplings.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.