Appetizer of the Week – Chicken, Mushroom and Tofu Dumplings

January 23, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Appetizer of the Week is Chicken, Mushroom and Tofu Dumplings. Some of the ingredients that you’ll be needing are Chicken Breast, Shiitake Mushrooms, Portabella Mushrooms, Tofu, Green Onions, Spices, Package of Dumpling Skins and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chicken, Mushroom and Tofu Dumplings
Recipe Ingredients:

1 pound minced chicken breast
5 ounces fresh shiitake mushrooms
12 ounces fresh portabella mushrooms
3 1/2 ounces firm tofu, drained and crumbled
4 to 5 green onions, finely sliced
1 large large egg
3 cloves garlic, minced
1/3-inch piece of fresh ginger, grated
1 tablespoon corn starch
Salt and ground black pepper, to taste
1 package dumpling skins
1 large egg white, lightly whipped

Cooking Directions:
1 – Place the chicken mince, mushrooms and tofu into a food processor and pulse till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
2 – 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.
3 – Take a dumpling skin and place a teaspoon of filling in the center. Dip your finger in the large 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!)
4 – 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.
5 – Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1/3-inch layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
6 – Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chili and garnish the dish with some freshly chopped spring onion.

Makes 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/chicken_mushroom_and_tofu_dumplings_recipe.html

“Meatless Monday” Recipe of the Week – Shiitake Mushroom Stuffed Idaho® Potatoes

August 20, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Shiitake Mushroom Stuffed Idaho® Potatoes. Made using Idaho® Baking Potatoes, Shiitake Mushrooms, and Tofu. The recipe is from the CooksRecipes website which has a huge assortment of recipes, so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Shiitake Mushroom Stuffed Idaho® Potatoes

Recipe Ingredients:
4 large Idaho® baking potatoes, well scrubbed
8 ounces fresh Shiitake mushrooms, stems removed and caps chopped
1 tablespoon soy sauce
4 ounces soft tofu, drained and mashed
1 tablespoon sesame oil
Salt and ground black pepper to taste

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Prick the potatoes with a fork and bake until soft, about 1 hour Remove from oven.
3 – Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes Stir in the soy sauce and set aside.
4 – When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and ground black pepper to taste and mash until well combined. Add the mushroom mixture and mix well.
5 – Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan.
6 – Bake until hot, 15 to 20 minutes Serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/mless/shiitake_mushroom_stuffed_idaho_potatoes_recipe.html

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Cassie's Kitchen

mostly healthy, always tasty

Memories and Such

Memories of a very ordinary life

Welsh Girl Foodie

Welsh Girl living in Scotland who loves to cook and eat!

Megan's kitchen recipes

Random food recipes I've found online

Mustard With Mutton

DIARY OF A GLUTTON

Lite Cravings

A Healthy Approach to Indulgence

The Southern Search

Finding out where food comes from, one southern staple at a time.

Tikkas To Tapas

Food for the Soul

Planted in the Kitchen

Easy Vegan Recipes

Kitchen Dance Partii

Happy Food Dance Food

Cooking with Nigella

The recipes of Nigella Lawson.

Montana Happy

Montana Happy

Burch Acres

Farm + Flowers + Family

Annika Eats

All Things Food Related

VinceHomeMade

Random musings and Food from my kitchen

The Acres at George Farm

Husband and wife's journey building a farm and creating a home

Mighty Delicious With Herbs And Spices

Less fat and sugar, more spices and herbs.