While in China, I delved deep into the diverse world of dumplings, encountering everything from lamb to tofu. However, it was the chicken and shiitake mushroom dumplings that truly captivated me. Acknowledging the appeal, and with numerous readers expressing their desire for a chicken dumpling recipe, I curated my own version. These dumplings embrace the earthy richness of both fresh and dried shiitake mushrooms. To retain the succulence, particularly when choosing lean chicken breast, I’ve enriched the blend with oil. The result? Dumplings that effortlessly stand up to traditional pork versions. Trust me, after one taste, you’ll yearn for a stockpile in your freezer!
- 3 1/3 cups all-purpose flour (430g)
- 1 cup water
- 5 tablespoons vegetable oil (divided)
- 1 small onion (minutely chopped)
- 4 oz. shiitake mushrooms (115g, diced)
- 6 dried shiitake mushrooms (soaked, drained, and diced)
- 1 pound ground chicken (450g)
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons Shaoxing wine (or an alternative dry cooking sherry)
- In a spacious bowl, combine flour and gradually mix in water, forming a pliable dough. This should take roughly 10 minutes. Cover with a damp cloth and let it rest for an hour.
- Using a large skillet, warm 2 tablespoons oil over medium heat. Sauté the onions until they become translucent. Incorporate the diced fresh and soaked mushrooms and sauté for an additional 8-10 minutes. Transfer the mixture to a mixing bowl and combine with ground chicken, sesame oil, soy sauce, sugar, wine, and the remaining 3 tablespoons oil.
- Stir the filling in a singular direction using chopsticks for around 5 minutes until it achieves a pasty texture. Segment the dough into 48 equal portions. Flatten each piece into approximately 3.5-inch circles, place about 2 tablespoons of the mix in the center, and create pleated edges, ensuring they’re sealed well. Repeat for all dumplings.
- You can freeze the dumplings at this stage by spacing them on a parchment-covered tray. Once they’re solidly frozen, transfer them to zip-lock bags for later use.
- For cooking, whether freshly made or from frozen, heat a tablespoon of oil in a non-stick or cast iron skillet over a medium-high flame. Fry the dumplings until their bottoms turn a light golden shade. Add enough water to cover about a quarter-inch of the pan’s base, then cover. Once the water has evaporated, uncover to let the dumplings fry to a deep golden brown. Accompany with chili oil.
- Alternatively, you can also boil the dumplings. Just ensure they don’t stick to the pot’s base and remove once they rise to the surface.
- This recipe yields approximately 4 dozen delightful dumplings.
Did You Know?
Shiitake mushrooms are not only flavorful but also packed with health benefits. They’re known to support cardiovascular health, provide vital vitamins and minerals, and even boost the immune system. Incorporating them into recipes, like these dumplings, is an excellent way to enjoy both flavor and health benefits. Also, making your own dumplings at home allows you to control the ingredients ensuring no unwanted additives or preservatives – a win-win for taste and health!