Chicken Dumplings in Mushroom Soup

Ingredients:

• 2 tins of sliced mushrooms (1 tin blended)
• 2 mugs of water
• 3 mugs of fresh milk
• 2 chicken stock cubes
• 1 tbsp coarse black pepper
• 3 tbsp plain flour (mix with water)

Dumpling fillings:

• 3 small bowls of chicken mince meat
• 1/2 tbsp garlic powder
• 1/2 tbsp ginger powder
• 1/2 tbsp black pepper
• 2 tbsp plain flour (mix it with all the above ingredients for the filling)
• 1/2 onion 
• water mixed with the flour to seal the dumpling
• 1 packet of wanton wrapper

Method:


1. Cook dumpling filling.

2. Cook mushroom soup.

3. Place a small portion (about 1 tsp) of the filling into the middle of each wrapper. Wet the edges of the dumpling with flour mixture to help it to seal. Fold the wrapper over the filling into a half moon shape and pleat the edges to seal. Continue with the remainder of the dumplings.

4. To cook, bring a pot of water to boil. Cook for around 4 minutes. Drain and remove. Place into mushroom soup straight after removal, then it will be ready to serve.