Chicken Dumplings

4 Chicken Breasts–Baked 350 for 20 min in butter then shredded
6 White Mushrooms-Minced
1/2 tsp Fresh Ginger
2 Cloves of minced garlic
1 Tsp Soy Sauce
2 Tsp sake
2 Tbsp potato starch
1 Dash Cayenne
1 Dash Rosemary
1 Dash Black Pepper
1/2 tsp white vinegar
1 1/2 tbsp chili paste

2 Chopped Carrots
8 Shitake Mushrooms Quarted

Water Mixture
2 Cups Water, Add with Water:
4 Tbsp sake
2 tsp of sugar
2 tbps soy sauce

Broth Mixture
2 Cans Chicken Broth, Add with Broth
4 Tbsp sake
2 tsp of sugar
2 tbps soy sauce

Wonton Skins

Mix filling ingrediants until even. Add more of any ingrediant to taste.
Fill wonton skins with filling

For soup, add carrots and mushrooms to water mixture in a pot, boil for 5-10 minutes. Move mixture to crockpot and add chicken broth mixture. Add as many wontons as desired (freeze rest). Cook on high until carrots are soft and wontons are puffy. Add more liquid, (water mixture sans carrots and mushrooms or broth mixture) as desired.

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