chicken and mushroom dumplings

quickly made and frozen, good for soup or sauce.

• diced sautéed mushroom
• diced cooked chicken (preferable from chicken carcass)
• salt and pepper
• grated turmeric and ginger
• shredded lettuce.

beech and white mushrooms

added cooked chicken meat from simmered chicken carcass a small grating of ginger, turmeric

ready to go, water for sealing dumplings

I find that some plastic wrap placed over the dumpling maker makes them easy to remove.

trayed for the freezer, didn’t trim the excess wrap.

the cooks sample, boiled, the wrappers are very thin and hold the content well. Deep fried, steamed or pan fried?