Dumplings with Chicken Chunks

Dumplings with Chicken Chunks
For 20 Dumplings


1 box Chicken Chunks
1 box shiitake
0,5 carrot, grated
2 spring onions, thinly sliced
1 clove garlic
0,5 red chilli
2 tsp sesame oil
1 tsp rice syrup
2 tbsp soy sauce
1 tsp ground ginger
1 (bio) egg white
salt pepper

250g flour
125ml water

Mix flour with water and knead well until a firm dough, make sure that it’s not too sticky nor too dry. If necessary, add a little flour or water to get the right substance. Let it rest for half an hour, cover with a damp cloth.

Add the Chicken Chunks, shiitake, ginger, garlic, sesame oil, soy sauce, red chilli and rice syrup in a food processor and blend it to a fine mixture. Add the carrot and spring onion into the mixture and fold in in the egg white. Season with salt and pepper.

Roll the dough into a cylinder shape, 2 cm in diameter. Cut 2 cm slices, use your thumb to flatten the slices. Place the slices on a floured surface. Roll the slices into circles of dough. Place a circle of dough in your hand and add some of the filling in the middle of the circle. Now squeeze the dough to a beautiful dumpling. Steam the dumplings in 10 minutes in a (bamboo) steamer. Serve with soy sauce or sweet chili sauce.