Chicken Dumplings with Shiitake Mushrooms

Method13 steps

1. 1

   Step 1: Put the six dried shiitake in a bowl, cover with hot water and soak for about 2 hours, until fully rehydrated. A small plate can hold them below the water.

   Rehydrate the dried shiitake · 120 minUses 6 dried shiitake mushrooms, to rehydrate, trim and chop · Hot water, enough to cover the dried shiitake, then drained

2. 2

   Step 2: Drain the rehydrated shiitake, squeeze out excess water, remove tough stems and chop the mushrooms.

   Uses Rehydrated shiitake lifted from the soaking water

3. 3

   Step 3: For the homemade wrappers, gradually add the separate 1 cup dough water to the flour and knead for about 10 minutes, until it forms a smooth workable dough.

   Uses 3⅓ cups all-purpose flour for the homemade wrappers · 1 cup water for the wrapper dough

   
4. 4

   Step 4: Cover the dough with a clean damp cloth and let it rest for 1 hour. Prepare the filling while it rests and the dried mushrooms finish soaking.

   Rest the homemade wrapper dough · 60 minUses Kneaded wrapper dough · Clean water to dampen the dough-covering cloth

5. 5

   Step 5: Heat the separate 2 tbsp sauté oil over medium heat. Add the chopped onion (1) and cook until translucent. Add the chopped fresh shiitake and the drained, trimmed dried shiitake. Cook for 8–10 minutes, then transfer the complete onion and mushroom mixture with its oil to a clean shallow bowl. Cool promptly until it is no longer warm before adding raw chicken.

   Sauté the mushrooms with the translucent onion · 8 minUses 2 tbsp vegetable oil for sautéing the onion and mushrooms · 1 small onion, finely chopped · 4 oz fresh shiitake mushrooms, chopped · The chopped mushroom solids, excluding drained water and discarded tough stems

   
6. 6

   Step 6: Combine the cooled onion and mushroom mixture with the raw ground chicken (1 lb), sesame oil (2 tsp), soy sauce (3 tbsp), sugar (1 tsp), Shaoxing wine (2 tbsp) and separate 3 tbsp filling oil. Keep the filling cold whenever pausing.

   Uses Cooled sautéed onion and mushrooms with their oil · 1 lb raw ground chicken, preferably dark meat · 2 tsp sesame oil · 3 tbsp soy sauce · 1 tsp sugar · 2 tbsp Shaoxing wine · 3 tbsp vegetable oil for mixing into the filling

   
7. 7

   Step 7: Stir the filling in one direction with chopsticks for about 5 minutes, until it resembles a cohesive paste. Keep it refrigerated while rolling the wrappers.

   Uses Raw chicken and mushroom filling before paste mixing

8. 8

   Step 8: After the dough’s full rest, divide it into 48 equal pieces. Roll each into a circle about 3½ inches (9 cm) across. Put about one heaping tablespoon of the prepared filling in the centre, using less if necessary for a tight seal. Pleat and seal each homemade wrapper, then place it on a parchment-lined tray. Work in small batches and keep unused raw filling refrigerated. Promptly refrigerate or freeze any excess filling; do not overfill the wrappers to use it up.

   Uses Rested homemade wrapper dough · About one heaping tablespoon per wrapper, reduced if needed to seal; the total filling draw is unmeasured

   
9. 9

   Step 9: Choose either immediate cooking or freezing for later. For freezing, put the raw assembled dumplings on a parchment-lined tray, spaced so they do not touch, and freeze promptly until solid. Transfer the frozen dumplings to sealed freezer bags. Cook them directly from frozen without thawing.

   Uses Only the assembled dumplings selected for this optional freezer route

10. 10

    Step 10: For the pan-fried route only, heat 1 tbsp pan-frying oil in a non-stick or cast-iron skillet over medium-high heat. Add a single uncrowded batch of fresh or frozen dumplings; do not thaw frozen ones. Fry until their bottoms are lightly golden.

    Uses Fresh raw assembled dumplings for this pan batch · Alternatively, frozen dumplings from the freezer route, used without thawing · 1 tbsp vegetable oil for this pan-frying batch

    
11. 11

    Step 11: Add enough pan water to reach about ¼ inch up the skillet and cover tightly. Cook until the wrappers and chicken filling are cooked through, with the centre reaching 165°F/74°C. If the water evaporates too soon, add a little more and cover again. Once fully cooked, uncover and let the remaining water evaporate, then fry until the bottoms are golden and crisp. Lift the dumplings out, leaving excess pan oil behind. Repeat for other selected batches using the same per-batch method.

    Uses Selected potstickers after initial bottom browning · Water, enough to reach about ¼ inch up the pan, only for the pan-fried route

12. 12

    Step 12: For the boiled route instead of pan-frying, bring enough separate boiling water to a boil. Add an uncrowded batch of fresh or frozen dumplings and stir gently to prevent sticking. Cook for about 7–8 minutes, until they float, the wrappers are cooked and the filling reaches 165°F/74°C; continue as needed. Lift and drain them, discarding the cooking water. Repeat for other selected boiled batches.

    Boil the selected dumpling batch · 7 minUses Fresh raw assembled dumplings for a boiled batch · Alternatively, selected frozen dumplings, without thawing · Water, enough to boil the dumplings, only for the boiled route

13. 13

    Step 13: Serve the dumplings cooked by either chosen route. If desired, garnish with chopped green onion and offer ready chili oil, rice vinegar or black vinegar alongside.

    Uses For the pan-fried route, the cooked dumplings lifted from excess oil · Alternatively, cooked boiled dumplings lifted from their discarded water · Chopped green onion, optional, for serving · Ready chili oil, rice vinegar or black vinegar, optional, to serve