Ingredients with Measurements:
- 1 pound ground chicken
- 1 cup chopped shiitake mushrooms
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 package round dumpling wrappers (about 50 wrappers)
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Dumpling press (optional)
- Large skillet with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, shiitake mushrooms, water chestnuts, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a heaping teaspoon of the chicken mixture in the center. Use your finger to wet the edges of the wrapper with water.
3. Fold the wrapper in half and press the edges together to seal. You can use a dumpling press to make the process easier, but it's not necessary.
4. Repeat with the remaining wrappers and chicken mixture until all the filling is used up.
5. In a large skillet, heat vegetable oil over medium-high heat. Add the dumplings and cook for 2-3 minutes until the bottoms are golden brown.
6. Pour 1/2 cup of water into the skillet and immediately cover with a lid. Reduce heat to medium and let the dumplings steam for 5-7 minutes until the filling is cooked through.
7. Remove the lid and continue cooking for another 2-3 minutes until the water has evaporated and the bottoms of the dumplings are crispy again.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying, medium heat for steaming
Serving size:
Makes about 50 dumplings, serving size varies
Nutritional information:
Calories per serving: 60
Fat: 3g
Carbohydrates: 5g
Protein: 3g
Substitutions for ingredients:
Ground pork or turkey can be used instead of ground chicken. Button mushrooms can be used instead of shiitake mushrooms. Bamboo shoots can be used instead of water chestnuts.
Variations:
Add chopped cilantro or ginger to the filling for extra flavor. Use a different dipping sauce, such as soy sauce and vinegar or sweet chili sauce.
Tips and tricks:
Make sure to seal the edges of the dumpling wrappers tightly to prevent the filling from leaking out during cooking. If the dumplings stick to the skillet, add a little more oil or water to loosen them.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or cilantro
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Stir-fried bok choy or broccoli, steamed edamame, or egg drop soup.
Troubleshooting advice:
If the dumplings are sticking to the skillet, add more oil or water to loosen them. If the filling is too wet, add more cornstarch to thicken it.
Food safety advice:
Make sure the filling is cooked through before serving. Store leftover dumplings in the refrigerator and reheat thoroughly before eating.
Food history:
Dumplings are a popular dish in many cultures, including Chinese, Korean, and Japanese cuisine. They are typically filled with meat, vegetables, or seafood and can be steamed, boiled, or fried.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with your favorite dipping sauce and side dishes.
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Region: Thai