50
RECIPE
Chicken and Mushroom Dumplings 300 g chicken mince
100 g shiitake mushrooms, fi nely chopped
1 tablespoons chives, fi nely chopped
2 shallots, fi nely chopped
1 clove garlic, crushed
1 teaspoon soy sauce
1½ tablespoons Chinese rice wine
30 pack ready made square wontons
Canola spray, for greasing
Makes 30
• In a large bowl, combine the chicken mince,
mushrooms, chives, shallots, garlic and rice wine.
Mix until well combined. Set aside.
• Beat the egg in a small bowl. Add the water and
mix until well combined. Add it to the chicken mince
and mushroom mixture and stir through.
• Place a spoonful of the chicken and mushroom
mixture into the center of the ready made wonton
square. Brush the edges with cold water. Bring the
edges up over the center of the dumpling and pinch
together to enclose. Repeat with the remaining
wontons and mixture.
• Refrigerate the dumplings for 15 minutes before
cooking.
• Lightly grease a steam trays with Canola oil spray.
Place dumplings in rows on the steam tray. Ensure
that none of them are touching. Place steam tray
on the glass tray provided
• Place glass tray in the LOWER position.
•
Manually set oven to Steam Cook High > 20 minutes
> START
.
• Serve with dipping sauce of soy sauce or sweet
chilli sauce.
Chicken and Vegetable Nuggets500 g chicken mince
1 cup wholemeal breadcrumbs
125 g canned corn kernels
1 egg, lightly beaten
1 carrot, fi nely grated
½ onion, grated
¼ cup chopped fresh coriander
¼ cup chopped fresh parsley
Salt and pepper to taste
Oil, for brushing
COATING MIXTURE
½ cup wholemeal breadcrumbs
1 teaspoon tarragon
1 teaspoon coriander
Makes 16
• In a large bowl, combine 1 cup breadcrumbs,
chicken mince, egg, onion, carrot, corn, coriander,
parsley, salt and pepper. Mix until well combined
and smooth. Set aside.
• In a small bowl combine ½ cup breadcrumbs,
tarragon and coriander. Set aside.
• Shape the chicken mixture into nugget size pieces
and roll in the breadcrumb mixture to coat. Repeat
with remaining chicken mixture. NOTE: nugget
size should be no larger than 2cm high.
• Lightly brush oil on either side of the nuggets.
Place nuggets on the rack and on the glass tray
provided. Place glass tray in the UPPER position.
• Manually set oven to Grill > 10 minutes > START.
• When oven beeps and stops cooking, remove the
tray and turn over the nuggets. Return tray back to
oven in the UPPER position.
• Manually set oven to Grill
>
a further 6 minutes >
START.
• Allow the nuggets to cool for 5-10 minutes after
cooking.
• Serve with tomato or sweet chilli sauce.