Yields:
2 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
20 Mins
Total Time:
1 Hr 20 Mins
Chicken and shiitake dumplings combine the tenderness of chicken and the crispiness of dumplings. The process of making chicken and shiitake dumplings is simple and straightforward. First, select fresh chicken and shiitake mushrooms and finely chop them. Then, mix the seasoning ingredients such as ginger and soy sauce with the chicken and shiitake mushrooms. Next, wrap the filling in thin dumpling wrappers, creating small and delicate dumplings. When the dumplings are placed in a hot skillet, the aroma fills the air, and the bottoms of the dumplings gradually turn golden and crispy. The tender chicken and delicious shiitake mushrooms make every bite satisfying and enjoyable.
Ingredients
Adjust Servings
- Dumpling Wrappers:
- Marinade:
- Sauce:
Instructions
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In a large bowl, mix together ground chicken, chopped shiitake mushrooms, and marinade ingredients. Stir well until all the ingredients are evenly combined. Place the meat mixture in the refrigerator and marinate for about 20 minutes.
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In a large mixing bowl, combine flour, salt and water. Mix until a dough forms.
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Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a lid, and let the dough rest for an hour.
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Divide the dough into 25-30 small portions and shape each portion into a ball. Sprinkle a small amount of flour on the board. Take a dough ball and press it down with your palm to flatten it into a small circle. Use a rolling pin to roll it out into a circle, approximately 2.5 inches （6.25cm）in diameter.
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Take a dumpling wrapper and place about 1 tablespoon (15g) of the chicken and shiitake mushroom filling in the center.
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Fold the dumpling in half, creating a half-moon shape, and press the edges firmly to seal. Repeat this process until all the filling is used. Place the dumplings on a baking sheet dusted with flour, ensuring there is some space between each dumpling.
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Heat 2 tablespoons (24g) of vegetable oil in a skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for about 2 minutes until the bottoms turn slightly brown. Add 1/4 cup (60g) of water to the skillet, cover, and let the dumplings steam for another 4-5 minutes. Remove the lid and continue frying the dumplings until they are golden brown and the water has evaporated.
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Combine the sauce ingredients in a small bowl and mix well. Set aside.
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Serve the chicken and shiitake dumplings hot with the sauce for dipping.
