Chicken and shiitake dumplings
These delicate dumplings are filled with savoury minced chicken, umami-rich shiitake mushrooms, and fragrant ginger. Pan-fried until crisp on the bottom and steamed to tender perfection, they make a wonderful appetiser or light meal. Serve hot with a mix of soy sauce and sesame oil for dipping.
Ingredients
- Soy Sauce30 ml
- Vegetable oil30 ml
- Sesame oil15 ml
- Chilli oil15 ml
- Chilli sauce30 ml
Instructions
11 steps- 1
To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl.
- 2
Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes.
- 3
Knead again for 2-3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time.
- 4
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.
- 5
To make the filling, mix the chicken, mushroom, shallot and ginger together in a large bowl.
- 6
Add the pepper, salt, stock cube and sugar. Mix thoroughly then add the soy sauce, vegetable oil and sesame oil.
- 7
To assemble the dumplings, weigh the filling mixture and divide the weight between how many dumpling wrappers you have.
- 8
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.
- 9
Heat a bamboo steamer over a wok or saucepan with hot water in. Steam the dumplings for 9 minutes, or until cooked through.
- 10
To finish, heat the oil in a frying pan and fry the dumplings over a medium-high heat on their flattest side until crispy.
- 11
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.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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