This is a sponsored post on behalf of the Australian Mushroom Growers Association! Please vote for my dumplings at the official Tastespotting competition page here!
Dear sweet and loyal readers.
It’s that time of year again.
Last year, you helped me win an absolute landslide victory in the Mushroom Masters – a competition run by the mushroom industry in Australia, Canada and the US. Pitching bloggers from each country against each other in four rounds of recipe competitions, it was the ultimate test of talent, loyalty and love.
Which blogger would be able to create the recipe which tantalized the most tastebuds?
Which readers would vote for or against their own nation to support their favourite blogger?
And who would reign supreme overall?
Last year, I won in an absolute landslide with 53% of the total votes for my humble roasted mushroom and goat’s cheese lasagne.
Not having ever won anything before in my life at that stage (I don’t count the runner’s up trophies that my netball team won in primary school) this was absolutely incredible to me and I was both ecstatic and humbled that readers from all over the globe had voted for my little recipe as the winner in that round of the competition!
For the 2011 Mushroom Masters competition, my challenge was to create a recipe for the appetizer category and so I’ve created these stunning Chicken, Shiitake and Portabello Mushroom dumplings. Incredibly simple to make, dumplings are one of the most versatile foods – you can serve them individually as an amuse-bouche, or heaped on a plate for everyone to share!
With this being the final stage of the competition, the stakes are high and the pressure is on! I’m definitely not used to winning things so the question is whether I’ll be able to pull off another fantastic victory this year!
Or rather, whether you still love me enough to help me win, by voting on the official Tastespotting competition page 🙂
To find the recipe, you’ll have to go to the Australian Mushroom Growers Association website, but before you depart for their site, I beg beg beg of you to please vote for your one, your only, your Kitchen Wench in this recipe competition!
As a reader points out that the recipe doesn’t seem to be on the website anymore, here it is below!
500g minced chicken breast
150g fresh shiitake mushrooms
350g fresh portabello mushrooms
100g firm tofu, drained and crumbled
4-5 spring onions, finely sliced
1 large egg
3 cloves garlic, minced
1cm piece of ginger, grated
1 tbsp corn starch
Salt and pepper, to taste
1 packet dumpling skins
1 large egg white, lightly whipped
- Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
- Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.
- Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!
- Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.
- Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated, then for another minute or two. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
- Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.