Chicken Dumplings with Shiitake Mushrooms 香菇鸡饺
https://thewoksoflife.com/chicken-dumplings-shiitake-mushrooms/
Ingredients
- 1 Small onion finely chopped
- 115 g shiitake mushrooms chopped
- 6 Dried shiitake mushrooms reconstituted and chopped
- 450 g ground chicken
- 2 tsp Sesame oil
- 3 Tbsp Light soy sauce
- 1 tsp Sugar
- 2 Tbsp Shaoxing wine or sake
- 3 Tbsp Oil
- 1 package Dumpling wrapper
Instructions
- In a large pan, heat oil over medium heat. Add the onion and cook until translucent.
- Add the chopped fresh and reconstituted mushrooms. Cook for 8-10 minutes.
- Transfer to a bowl, along with the ground chicken, sesame oil, soy sauce, sugar, wine, and 3 Tbsp of oil.
- Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste.
- Open the wrapper package. For each wrapper, add about 1 Tbsp of filling. Pleat the dumplings and ensure they are tightly sealed. Continue until all the dumplings are assembled.
To Freeze
- At this point, you can place the dumplings on a parchment-lined tray (spaced apart, so they aren't touching each other), and freeze solid. Then you can transfer to zip-top bags and store in the freezer.
To Fry
- Whether fresh or frozen, add a tablespoon of oil to a non-stick or cast iron skillet over medium high heat.
- Add the dumplings to the pan, and allow to fry.
- When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1/4 inch up the pan, and cover.
- When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown.
To Boil
- Toss them into boiling water, stir gently so they don't stick to the bottom of the pot, and cook until they float to the surface.
To Steam
- In a bamboo steamer, cook for 12 minutes.
To Serve!
- Serve with chili oil or our favorite dipping sauce!
- DONE!