This spring, the Adelaide Hills Wine Region and Simon Bryant have paired together to unveil new season white wines and a range of exclusive spring canapés at an inaugural tasting event at Burnside Village on Saturday 3 November. To get us in to the mood for the event, Simon Bryant has shared this mouth watering recipe for chicken and pork potsticker dumplings with shiitake mushrooms.
Spring Whites Canapés – Chicken and pork potsticker dumplings with shiitake mushrooms
Prepared for the Adelaide Hills Wine Region by Simon Bryant
Wine Match – Adelaide Hills Riesling
24 dumplings (2 pp)
200 g minced chicken thigh
200 g minced pork (fatty is good, belly etc)
4 large dry shiitake mushrooms simmered in a little water
1 spring onion, sliced whites
½ tsp fresh ginger, minced
1 ½ tbl Light soy sauce
Dash sesame oil
Big pinch coarse ground white pepper (whole pepper corn please for order)
Big pinch salt flakes (to taste)
24 wonton skin wrappers
Remaining spring onion greens sliced for garnish
1 tbl vegetable oil
Remove stems from mushrooms and roughly dice the caps about 3 mm large
Mix pork and chicken mince, fold in mushrooms, spring onion whites, ginger, soy, sesame oil and pepper. Mix with your hand until “sticky” (this is working the protein in the meat to get it to bind, it helps if the meat is very cold), add salt to taste.
Spoon about 1 heaped teaspoon of filling into the centre of a dumpling wrapper. Dip your finger in a little water and rub the outer rim of the wrapper and pleat the edges to make an open top dumpling.
While working cover the dumplings with moist tea towel to prevent drying the wrappers.
Steam for 6 minutes (in a bamboo steamer over simmering water)
Preheat a heavy based pan over high heat , add a scant amount of oil and then place dumplings in pan until the bottoms slightly blister and colour up, carefully throw in a tablespoon of water and “wrap” the pan to release the dumplings and serve.