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Chicken and shiitake dumplings

 


Method 1


Ingredients

For the dough

100g/3½oz plain flour, plus extra for rolling out

pinch salt

For the filling

150g/5½oz chicken mince

150g/5½oz shallots, peeled and chopped

150g/5½oz dried shiitake mushrooms, soaked overnight and chopped

150g/5½oz shallots, finely chopped

1 tsp grated fresh root ginger

pinch white pepper

1 tsp salt

1 chicken stock cube, crumbled

2 tsp sugar

2 tbsp light soy sauce

40ml/1fl½ oz vegetable oil, plus extra for frying

1 tbsp sesame oil

For the garnish

2–3 spring onions, trimmed and chopped

2–3 tbsp chilli oil

1 red chilli, thinly sliced

chilli sauce

gold leaf powder, optional


To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl.


Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes.


Knead again for 2–3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time.


Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm/2.5-3in circles, to create the dumpling wrappers.


To make the filling, mix the chicken, mushroom, shallot and ginger together in a large bowl.


Add the pepper, salt, stock cube and sugar. Mix thoroughly then add the soy sauce, vegetable oil and sesame oil.


To assemble the dumplings, weigh the filling mixture and divide the weight between how many dumpling wrappers you have.


Place this weight of mixture in the centre of each dumpling wrapper. Fold the dough in half around the filling and pinch the edges together, creating pleats around the edge.


Heat a bamboo steamer over a wok or saucepan with hot water in. Steam the dumplings for 9 minutes, or until cooked through.


To finish, heat the oil in a frying pan and fry the dumplings over a medium–high heat on their flattest side until crispy.


To serve, sprinkle the spring onion and chilli oil, red chilli and optional gold leaf over the dumplings, with the chilli sauce on the side.


Recipe tips

If you want to freeze these, steam for 9 minutes as per the recipe then place in the freezer in a freezer-proof container. When ready to eat, steam again for 5 minutes to defrost before frying as per the recipe.




Method 2


📝 Ingredients

Dumpling Filling:

1 lb (450 g) ground chicken (preferably thigh for more flavor)


1 cup fresh shiitake mushrooms, finely chopped (or 1/2 cup dried, rehydrated and chopped)


2 green onions, finely chopped


2 cloves garlic, minced


1 tbsp fresh ginger, grated


2 tbsp soy sauce


1 tbsp sesame oil


1 tbsp oyster sauce (optional, but adds umami)


1 tsp sugar


1/2 tsp white pepper (or black)


1 egg (helps bind, optional)


1 tbsp cornstarch (helps with moisture control)


Dumpling Wrappers:

1 pack round dumpling wrappers (store-bought)

or use homemade dough: 2 cups all-purpose flour + 3/4 cup warm water


🥟 Instructions

1. Prepare Filling

If using dried shiitakes, soak in warm water for 20–30 min, then finely chop.


In a large bowl, combine all filling ingredients.


Mix well until sticky and well combined. Refrigerate for 20 minutes to firm up.


2. Assemble Dumplings

Place a dumpling wrapper in your palm.


Add about 1 teaspoon of filling in the center.


Wet the edge with water and fold in half, pressing to seal (pleat if desired).


Repeat with remaining wrappers and filling.


3. Cooking Options

a) Pan-fried (potstickers):


Heat 1 tbsp oil in a non-stick skillet over medium heat.


Place dumplings flat side down and cook until bottoms are golden (2–3 min).


Add 1/4 cup water, cover, and steam for 5–6 minutes. Remove lid, let water evaporate.


b) Steamed:


Place dumplings in a steamer lined with parchment or cabbage leaves.


Steam over boiling water for 8–10 minutes.


c) Boiled:


Drop dumplings into boiling water.


When they float, cook for another 2 minutes.


🥣 Dipping Sauce (Optional)

2 tbsp soy sauce


1 tbsp rice vinegar


1 tsp sesame oil


1/2 tsp chili oil or flakes (optional)


Sliced green onion or minced garlic (optional)




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