Simple or Sensational

(makes about 25)

Ingredients

500 grams of chicken (pulsed in a food processor until it is finely ground)
8 dried Chinese mushrooms soaked in boiling water for 10 minutes and finely chopped
2 tablespoons hoi sin sauce
handful of chopped cilantro (Coriander)
1 teaspoon garlic minced
1 teaspoon finely minced ginger
¼ cup chopped water chestnuts
¼ cup of chopped bamboo shoots (not bamboo sprouts)
1 green onion finely chopped
25 won ton skins.

Method

Combine all the ingredients except the wonton skins in a bowl and mix until well combined.  Put a teaspoonful of the mix into the center of a won ton skin and bring two of the opposite corners together.  Wet the edges on the skin with a little water and bring the remaining corners together to form a package.  Repeat with the remaining wrappers.  I find that the easiest thing to do with them at this point is to put them into the freezer on a wire rack and freeze for about ½ hour.  You can then either put them in a zip lock bag if you are not using them immediately, or you can cook them.  The reason that I find them easier to freeze is because the bottoms can “melt” a little if you don’t freeze them, but if you are cooking them immediately after you make them you don’t need to bother.  To cook you have a couple of choices.  You can steam them in a steamer, by which I mean to steam them for about 10 minutes (if frozen).  I also find that it is a good idea to put them into boiling water from a minute about 8 minutes into the steaming process.  I find that this stops the edges drying out.  This however may be because I am completely inept in some part of the dumpling process, so you may omit this step.  The other way to cook them is to boil them for about 5 minutes (again from frozen, less if they are not).  This only thing to note here is that they won’t look as pretty if you boil them

Serve with sauces to dip, soy, chili and hoi sin.