Chicken Dumplings Recipe
Serve: 36 dumplings
Prep time: 1 hour and 20 minutes
Cook time: 10 minutes
1 pound ground chicken
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
1/2 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3/4 pound flat cabbage, minced (about 3 cups) (or other green cabbage)
2 scallions, minced
4 tablespoons minced cilantro stems
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil
36 dumpling wrappers
To make the filling:
In a large mixing bowl, combine the ground chicken, shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Mix well.
In another large bowl, add in the flat cabbage, scallions, cilantro stem, and remaining 2 tablespoons of olive oil.
Add the cabbage mixture to the meat mixture. Mix well.
To wrap the dumplings:
If using frozen wrappers, defrost the wrappers at room temperature for 2 hours. (Skip this step if you are using fresh wrappers.)
Lightly flour a cutting board, baking sheet, or other other flat surface to hold your wrapped dumplings. If using frozen wrappers, prepare a small bowl of water.
To make each dumpling, use your finger to brush a ring of water around the edge of the wrapper (skip this step if you are using fresh wrappers) and place about 2 teaspoons of filling in the center of the wrapper. Fold in half, into a half-moon shape, pinching the edges together first in the middle, then all along both sides to tightly seal. Place the dumpling on the floured surface. Repeat with the rest of the wrappers and filling.
To make the dipping sauce:
In a bowl, mix together the garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.
To boil the dumplings:
Bring a large pot of water to a boil over high heat. (Note that you will be adding an additional 1 1/2 cup water during the cooking process, so be sure not to overfill the pot.) Working in batches if needed, to not overcrowd the pot, add the dumplings. Stir gently with the back of a ladle, so the dumplings don’t stick to the bottom and sides of the pot, or each other. Cover and bring back to a boil.
Once it’s boiling again, uncover and add 1/2 cup water to the pot. (We add water here to prevent the wrapper from breaking apart.) Bring back to a boil, then add another 1/2 cup water to the pot. Bring back to a boil, then add another 1/2 cup water to the pot. Bring to a boil once more, and the dumplings are ready. Serve with dipping sauce.