Lunchbreak: Shiitake chicken dumplings with a Thai basil slaw and details about the 15th Annual ProStart Student Invitational

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Kathy Summers, Executive Director of the Illinois Restaurant Association's Educational Foundation

Eric Villegas

Duy Bao Ho

15th Annual ProStart Student Invitational
Saturday, February 6
8:00 a.m. - 4:30 p.m.
McCormick Place
2301 S. Lake Shore Drive
Chicago

The College Expo will run from 8:30 a.m. - 2:00 p.m. in the SYSCO Lounge

For more information about the event:

www.illinoisrestaurants.org/

 

Shiitake Chicken Dumplings with Thai Basil Slaw

2 chicken boneless thighs - diced raw

1 oz shiitaki mushrooms - minced

1 oz green onions - minced

1 T soy sauce

Salt – to taste

Pepper – to taste

6 wonton wrappers

¼ water

Eggs for egg wash

 

Cook mushrooms and green onion in a sauté pan until tender, add salt.  Mix in with chicken, add soy sauce.  Use egg wash on each whole square of wonton wrapper.  Add 1 T of the filling to a wonton wrapper and then close up.  Add about 1 tablespoon of canola oil to a pan, let it heat up.  Add potstickers and cook until they turn light brown.  Add ¼ water to the pan, cover and steam for 5 minutes until desired doneness.

 

Thai Basil Slaw & Vinaigrette:

1 oz daikon radish – julienned

2 oz carrots – shredded

1 oz cilantro – chiffonade

1 oz pear – small dice

1 oz Thai basil – chiffonade

1 oz red cabbage - chiffonade

1 oz red onion - sliced thin

¼ cup rice wine vinegar

1/8 cup soy sauce

1 T sesame oil

Salt – to taste

 

Mix first 7 ingredients in a bowl, set aside.

Whisk together the rice wine vinegar, soy sauce, sesame oil and salt in another bowl for vinaigrette and then mix vinaigrette with the bowl of slaw and then serve.