CHICKEN DUMPLINGS WITH SHIITAKE MUSHROOMS
Most of our dumpling recipes, from soup dumplings to wontons, have employed typical pork fillings, with the exception of our vegetable version. Because most of my family’s dumplings had pork filling, it stands to reason that pork is the meat of choice when attempting to make dumplings, which is something I learned early on in my life.
With both fresh and dried shiitake mushrooms, this chicken dumpling recipe has a meaty flavor that’s just as delicious as it is savory! Using lean ground chicken breast instead of dark meat means you’ll need more oil in the filling, which is why I used roughly 3 tablespoons in this recipe.
Chicken dumplings have shown to be a worthy opponent to the more traditionally made porcine counterpart, and I plan to have a supply of these in my freezer for the foreseeable future. I can’t believe how good they are
- 450g of ground chicken
- 430g of all-purpose flour
- 115g of chopped shiitake mushrooms
- 6 dried reconstituted and chopped shiitake mushroom
- 1 cup water
- 5 tablespoons of vegetable oil
- 3 tablespoons of soy sauce
- 2 tablespoons of Shaoxing wine
- 2 teaspoons of sesame oil
- 1 finely chopped small onion
- 1 teaspoon of sugar
- Flour and salt should be combined in a large mixing bowl. A smooth dough can be formed by kneading together flour and water. Knead the flour and water together until they form a smooth dough. About 10 minutes should be enough time for this procedure. Allow the dough to rest for an hour under a moist cloth.
- Add 2 tablespoons of oil to a large pan and bring it to a boil over medium heat. When the onion is transparent, add it. Incorporate both the fresh and dried mushrooms into the sauce at this point. Stir in the sesame oil, sugar, wine, and 3 tablespoons of oil after cooking for 8-10 minutes. Transfer to a bowl.
- The filling should resemble paste in one direction with chopsticks for about five minutes. The dough should be divided into 48 equal parts. Each piece should be rolled out into a 3 1/2-inch diameter rough circle and filled with roughly 2 tablespoons of filling. Make sure the dumplings are well-sealed. Continue assembling the dumplings until they are all complete.
- A parchment-lined tray can be used to freeze the dumplings at this step, so they don’t contact each other. After that, you may put it in zip-top bags and freeze it.
- A nonstick or cast iron skillet heated to medium high heat is all you need to cook the dumplings, fresh or frozen. Fry the dumplings in the pan once they’ve been added. Pour in enough water to cover by about 1/4 inch until the bottoms of the dumplings are golden brown. Uncover and cook the dumplings until they are golden brown, removing the lid after the water has evaporated. Serve with a dipping sauce of your choice, such as chili oil!
- Instead of frying dumplings, you may alternatively cook them in boiling water by gently stirring them, so they don’t adhere to the pot’s bottom.