These delicious dumplings are the perfect snack or starter. 


  • 500g chicken mince

  • 5 tsp water

  • 4 tsp sugar

  • 2 tsp salt

  • 10g corn kernels (tinned/frozen)

  • 7.5g dried Shitake mushrooms

  • 3 tsp potato or corn starch

  • 1 tsp vegetable oil

  • 1/2 tsp white pepper powder

  • 1/2 tsp sesame oil

  • 1/2 packet of wonton skins*


  • 1.

    Soak the dried mushrooms in a bowl of warm water until soft.

  • 2.

    Once soft, drain well and chop into a fine dice.

  • 3.

    In a large bowl, combine the mushrooms with all other ingredients apart from the wonton skins. Stir until well mixed.

  • 4.

    Place 1 heaped teaspoon of filling onto each wonton skin. Moisten edges slightly with water and fold edges over to form a triangle shape. Press down on edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

  • 5.

    To Cook: Steam dumplings in a covered bamboo or metal steamer for 8 to 10 minutes. Serve immediately.

Nutritional information

Nutritional analysis per serving (25 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Lotus Dining Group’s head of culinary direction, Mindy Woods, created as part of their Dumpling Masterclass series.

* Note: Wonton skins are readily available at most Asian grocery stores.

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