Ingredients
- 1 pound chicken breast
- 1 teaspoon sesame oil
- 1 1/2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon minced ginger
- 1/2 teaspoon garlic
- 1 tablespoon scallion, sliced
- 1 tablespoon water
- 2 teaspoon cornstarch
- 1 cup shiitake mushroom, chopped
Preparation
Baking Directions:
Procedure for chicken dumplings: In a food processor, combine chicken, soy, sugar, ginger, garlic and pulse until meat is roughly chopped.
Add water, olive oil, sesame oil then pulse until it’s finely chopped.
Then add cornstarch and pulse again for another 10 seconds.
Remove and then fold in the mushrooms and scallions.
Reserve and chill.
Take each dumpling wrapper, and put 1 tablespoon of mixture in the middle of each dumpling wrapper.
In a separate bowl, beat an egg with a fork.
Using a pastry brush, brush the edges of each dumpling wrapper with the beaten egg.
Fold in half.
Boil in water for approximately 5 minutes, until it floats.
After it floats, cook for another 2 minutes.
