Easy Mini Dumplings Recipe

Dairy-free    No-added-salt    No-added-egg    Vegetarian

Ingredients

• 150 g lean minced chicken or fish meat
• 1 small shallot
• 1 stalk spring onion
• 3 medium dried shitake mushrooms (soaked and diced into tiny pieces)
• 1 medium carrot shredded very thinly
• 1/2 tsp salt
• About 20 pieces fresh wonton skin (round shape)
• Plain flour for coating

Stove or oven method:

Blend shallots and spring onion together into a paste.

Mix well with meat, mushroom, carrot and salt, this will be the filling for the dumplings.

Cut wonton skins into semi circles to yield about 40 pieces.

Place about 1 tsp of filling in the middle of a semi circle shaped wonton skin and seal edges with a little water.

Coat wonton with a flour to prevent sticking.

Arrange each floured wonton apart from each other on a tray and freeze.

It usually takes about 10 minutes to freeze. After wontons are frozen solid, store in a zip-loc bag.

Tips:

Drop desired number of frozen wontons into bioling water. When water biols again, pour about 1/2 cup of tap water into the pot and when it starts to biol again, wontons are usually ready.

Serve hot either 'dry' with a little canola or sesame oil to prevent sticking or 'soup' with some chicken stock.​​