RECIPE: Chicken & Mushroom Dumplings with Steamed Bok Choy
By Linda on Aug 30, 2010 in Recipes
Linda’s comments: I have not tried this recipe yet, but it looks yummy and very healthy. Don’t be afraid of finding gluten free. Your recipes can become so tasty that you won’t want to go back to the GMO and processed foods. PLUS, the time it takes to good healthy is well worth that few extra minutes of preparation.
Ingridents:
Directions
To reconstitute the shiitakes, pour boiling water over the mushrooms and let sit for 10 minutes. Squeeze excess moisture and then dice. Combine ground chicken, diced mushrooms, ginger, cilantro, soy, organic gluten free flour, and kosher salt in a mixing bowl.
Using a 3-inch circle cookie cutter, punch out approximately 24 x 3-inch rounds from the egg roll wrappers. Place a heaping teaspoon of filling in the middle of each round. Dip your finger into water and lightly wet the edges of the wrapper. Fold each wrapper in half, making sure to push out any excess air and pinch the edges to seal the dumpling.
To make the soup, simmer chicken stock, soy, sesame oil and ginger for 10-12 minutes. Bring the soup to a boil and add dumplings. Reduce heat to medium and simmer 5 minutes, add bok choy and continue to simmer for an additional 2-3 minutes until dumplings are cooked through and the bok choy is tender. Serve in bowls garnish with chopped scallions.