The mental image of steamed dumplings — especially when they are fresh out of the steamer with little beads of “sweat” dotting their surface—always makes my stomach rumble and my mouth water. Regardless of the filling, steamed dumplings are always a treat for the taste buds. This Steamed Chicken and Mushroom Dumplings recipe pairs two common ingredients into heavenly morsels. Dip the piping hot dumplings in the Dumpling Dipping Sauce, or eat them as is.
Makes 20 dumplings or serves 4–6 as an appetizer or snack
- 20 store-bought pot sticker wrappers or homemade dumpling Wrappers
- 1/2 cup water (125 ml), for steaming
- 1/2 cup (125 ml) dumpling dipping Sauce, for dipping
- 2 dried shiitake mushrooms
- 10 oz (330 g) skinless, boneless chicken thighs
- 1/2 cup (80 g) thinly sliced cabbage
- 1 green onion (scallion), finely chopped
- 1 tablespoon Chinese rice wine or sherry
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- To make the Filling, soak the dried shiitake mushrooms in warm water until they become soft. Squeeze the mushrooms dry, discard the stems, cut and dice the caps into tiny pieces.
- Grind the chicken thighs to a fine paste in a food processor.
- Combine the mushrooms and ground chicken with the rest of the ingredients. Chill the Filling in the refrigerator for 30 minutes.
- Assemble the dumplings by following the instructional picture guide (page 67).
- Arrange the dumplings in a bamboo steamer (lined with parchment paper) and steam for 6–8 minutes or until cooked. You may have to steam the dumplings in more than 1 batch, depending on the size of your steamer.
- Serve the steamed dumplings immediately with Dumpling Dipping Sauce.
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