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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:10Yield:40 dumplingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:10Yield:40 dumplings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Yield:40 dumplings
Yield:
40 dumplings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDumplings8ouncesground chicken, preferably thigh meat4dried shiitake mushrooms (1/2 ounce), rehydrated, stems removed and caps finely chopped (1/2 cup; see Tips)½cupfinely chopped scallions, green and white parts1 ½teaspoonsgrated fresh ginger⅛teaspoonfreshly ground white or black pepper½teaspoonkosher salt1tablespoonShaoxing rice wine or dry sherry1tablespoonlow-sodium soy sauce1tablespooncanola oil or other neutral oil1 ½tablespoonssesame oil40 round dumpling wrappersAll-purpose flour, for shaping dumplings¼cupchopped fresh cilantro, for garnishSauce1smallclove garlic¼cuplow-sodium soy sauce2 ½tablespoonsChinkiang vinegar (see Tips)2-3 teaspoons hot chile oil
Cook Mode(Keep screen awake)
Ingredients
Dumplings
8ouncesground chicken, preferably thigh meat
4dried shiitake mushrooms (1/2 ounce), rehydrated, stems removed and caps finely chopped (1/2 cup; see Tips)
½cupfinely chopped scallions, green and white parts
1 ½teaspoonsgrated fresh ginger
⅛teaspoonfreshly ground white or black pepper
½teaspoonkosher salt
1tablespoonShaoxing rice wine or dry sherry
1tablespoonlow-sodium soy sauce
1tablespooncanola oil or other neutral oil
1 ½tablespoonssesame oil
40 round dumpling wrappers
All-purpose flour, for shaping dumplings
¼cupchopped fresh cilantro, for garnish
Sauce
1smallclove garlic
¼cuplow-sodium soy sauce
2 ½tablespoonsChinkiang vinegar (see Tips)
2-3 teaspoons hot chile oil
DirectionsTo prepare dumpling filling: Combine ground chicken, chopped shiitakes, scallions, ginger, pepper, salt, Shaoxing (or sherry), soy sauce, canola oil (or other oil) and sesame oil in a medium bowl. Vigorously stir and fold with a fork or spatula to make a cohesive, thick mixture with no visible large chunks of meat. Cover and let stand at room temperature for 30 minutes. You should have about 2 cups of filling.Meanwhile, prepare sauce: Mince garlic, then mash with the flat side of a chef’s knife (or use a garlic press). Place the garlic in a small bowl; stir in soy sauce, vinegar and 2 teaspoons chile oil. Taste and add heat with more chile oil, if desired. Pour one-third (about 2 1/2 tablespoons) of the sauce onto a serving platter. Set aside near the stove with the remaining sauce.Half-fill a large (5- or 6-quart) pot with water, bring to a boil, then lower the heat and cover to keep hot. Line 2 baking sheets with parchment paper and dust generously with flour; set aside for holding the filled dumplings.Lay 4 to 6 dumpling wrappers on a clean work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 teaspoons of filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound and keep a knuckle’s length (3/4 inch) of wrapper clear on all sides. Bring up the wrapper edge closest to you to close, then firmly press to seal well and create a half-moon. You can leave the dumplings like this, or, for a fancier look, form two small pleats near the center, pressing firmly to hold, or make a series of large pleats at the rim from one end to the other, firmly pressing into place.Place the shaped dumpling on a prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Keep the finished ones covered with a dry kitchen towel to keep them from drying out.Return the water to a gentle boil; add half of the dumplings, gently dropping each in; use a slotted spoon or spider to nudge them to prevent sticking. Let the dumplings cook until they float to the surface and are translucent (the filling is fuzzily visible) and the wrapper is chewy-tender, 6 to 8 minutes. If the water returns to a boil, reduce the heat (a hard boil can make dumplings burst open). Scoop out the cooked dumplings with a slotted spoon, letting excess water drip off. Arrange the dumplings on the prepared platter and cover with a large inverted bowl to keep warm.Return the water to a gentle boil and repeat with the remaining dumplings. Drizzle the reserved sauce onto the dumplings; use two large spoons to gently toss. Sprinkle with cilantro, if desired, and serve immediately.TipsTips: The dried shiitake mushrooms at American supermarkets are delicate and thin. They rehydrate after soaking in hot water for 15 minutes (very handy), but they lack the deep flavor of the thicker ones sold at Asian markets, which may be simply labeled “Dried Mushroom.” If you use dried shiitakes from an Asian market, soak them longer (even overnight). You may also need to slice them thinner or chop them smaller. Gently squeeze rehydrated shiitakes to expel excess moisture, then stem and prep as needed.Chinkiang is a dark vinegar with a smoky flavor. It is available in many Asian specialty markets. If you can’t find it for this recipe, you can substitute 1 1/2 tablespoons balsamic vinegar mixed with 1 1/2 teaspoons cider vinegar.To make ahead: Make the filling (Step 1; omit ginger) and refrigerate for up to 1 day. Refrigerate filled dumplings on baking sheet (Step 5), covered, for up to 3 hours before continuing with Step 6, or freeze until solid, transfer to a zip-top plastic bag or airtight container and freeze for up to 1 month. Partially thaw the dumplings at room temperature on flour-dusted parchment paper before cooking.Equipment: Parchment paperOriginally appeared: EatingWell.com, January 2020
Directions
To prepare dumpling filling: Combine ground chicken, chopped shiitakes, scallions, ginger, pepper, salt, Shaoxing (or sherry), soy sauce, canola oil (or other oil) and sesame oil in a medium bowl. Vigorously stir and fold with a fork or spatula to make a cohesive, thick mixture with no visible large chunks of meat. Cover and let stand at room temperature for 30 minutes. You should have about 2 cups of filling.Meanwhile, prepare sauce: Mince garlic, then mash with the flat side of a chef’s knife (or use a garlic press). Place the garlic in a small bowl; stir in soy sauce, vinegar and 2 teaspoons chile oil. Taste and add heat with more chile oil, if desired. Pour one-third (about 2 1/2 tablespoons) of the sauce onto a serving platter. Set aside near the stove with the remaining sauce.Half-fill a large (5- or 6-quart) pot with water, bring to a boil, then lower the heat and cover to keep hot. Line 2 baking sheets with parchment paper and dust generously with flour; set aside for holding the filled dumplings.Lay 4 to 6 dumpling wrappers on a clean work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 teaspoons of filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound and keep a knuckle’s length (3/4 inch) of wrapper clear on all sides. Bring up the wrapper edge closest to you to close, then firmly press to seal well and create a half-moon. You can leave the dumplings like this, or, for a fancier look, form two small pleats near the center, pressing firmly to hold, or make a series of large pleats at the rim from one end to the other, firmly pressing into place.Place the shaped dumpling on a prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Keep the finished ones covered with a dry kitchen towel to keep them from drying out.Return the water to a gentle boil; add half of the dumplings, gently dropping each in; use a slotted spoon or spider to nudge them to prevent sticking. Let the dumplings cook until they float to the surface and are translucent (the filling is fuzzily visible) and the wrapper is chewy-tender, 6 to 8 minutes. If the water returns to a boil, reduce the heat (a hard boil can make dumplings burst open). Scoop out the cooked dumplings with a slotted spoon, letting excess water drip off. Arrange the dumplings on the prepared platter and cover with a large inverted bowl to keep warm.Return the water to a gentle boil and repeat with the remaining dumplings. Drizzle the reserved sauce onto the dumplings; use two large spoons to gently toss. Sprinkle with cilantro, if desired, and serve immediately.TipsTips: The dried shiitake mushrooms at American supermarkets are delicate and thin. They rehydrate after soaking in hot water for 15 minutes (very handy), but they lack the deep flavor of the thicker ones sold at Asian markets, which may be simply labeled “Dried Mushroom.” If you use dried shiitakes from an Asian market, soak them longer (even overnight). You may also need to slice them thinner or chop them smaller. Gently squeeze rehydrated shiitakes to expel excess moisture, then stem and prep as needed.Chinkiang is a dark vinegar with a smoky flavor. It is available in many Asian specialty markets. If you can’t find it for this recipe, you can substitute 1 1/2 tablespoons balsamic vinegar mixed with 1 1/2 teaspoons cider vinegar.To make ahead: Make the filling (Step 1; omit ginger) and refrigerate for up to 1 day. Refrigerate filled dumplings on baking sheet (Step 5), covered, for up to 3 hours before continuing with Step 6, or freeze until solid, transfer to a zip-top plastic bag or airtight container and freeze for up to 1 month. Partially thaw the dumplings at room temperature on flour-dusted parchment paper before cooking.Equipment: Parchment paper
To prepare dumpling filling: Combine ground chicken, chopped shiitakes, scallions, ginger, pepper, salt, Shaoxing (or sherry), soy sauce, canola oil (or other oil) and sesame oil in a medium bowl. Vigorously stir and fold with a fork or spatula to make a cohesive, thick mixture with no visible large chunks of meat. Cover and let stand at room temperature for 30 minutes. You should have about 2 cups of filling.
Meanwhile, prepare sauce: Mince garlic, then mash with the flat side of a chef’s knife (or use a garlic press). Place the garlic in a small bowl; stir in soy sauce, vinegar and 2 teaspoons chile oil. Taste and add heat with more chile oil, if desired. Pour one-third (about 2 1/2 tablespoons) of the sauce onto a serving platter. Set aside near the stove with the remaining sauce.
Half-fill a large (5- or 6-quart) pot with water, bring to a boil, then lower the heat and cover to keep hot. Line 2 baking sheets with parchment paper and dust generously with flour; set aside for holding the filled dumplings.
Lay 4 to 6 dumpling wrappers on a clean work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 teaspoons of filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound and keep a knuckle’s length (3/4 inch) of wrapper clear on all sides. Bring up the wrapper edge closest to you to close, then firmly press to seal well and create a half-moon. You can leave the dumplings like this, or, for a fancier look, form two small pleats near the center, pressing firmly to hold, or make a series of large pleats at the rim from one end to the other, firmly pressing into place.
Place the shaped dumpling on a prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Keep the finished ones covered with a dry kitchen towel to keep them from drying out.
Return the water to a gentle boil; add half of the dumplings, gently dropping each in; use a slotted spoon or spider to nudge them to prevent sticking. Let the dumplings cook until they float to the surface and are translucent (the filling is fuzzily visible) and the wrapper is chewy-tender, 6 to 8 minutes. If the water returns to a boil, reduce the heat (a hard boil can make dumplings burst open). Scoop out the cooked dumplings with a slotted spoon, letting excess water drip off. Arrange the dumplings on the prepared platter and cover with a large inverted bowl to keep warm.
Return the water to a gentle boil and repeat with the remaining dumplings. Drizzle the reserved sauce onto the dumplings; use two large spoons to gently toss. Sprinkle with cilantro, if desired, and serve immediately.
Tips
Tips: The dried shiitake mushrooms at American supermarkets are delicate and thin. They rehydrate after soaking in hot water for 15 minutes (very handy), but they lack the deep flavor of the thicker ones sold at Asian markets, which may be simply labeled “Dried Mushroom.” If you use dried shiitakes from an Asian market, soak them longer (even overnight). You may also need to slice them thinner or chop them smaller. Gently squeeze rehydrated shiitakes to expel excess moisture, then stem and prep as needed.
Chinkiang is a dark vinegar with a smoky flavor. It is available in many Asian specialty markets. If you can’t find it for this recipe, you can substitute 1 1/2 tablespoons balsamic vinegar mixed with 1 1/2 teaspoons cider vinegar.
To make ahead: Make the filling (Step 1; omit ginger) and refrigerate for up to 1 day. Refrigerate filled dumplings on baking sheet (Step 5), covered, for up to 3 hours before continuing with Step 6, or freeze until solid, transfer to a zip-top plastic bag or airtight container and freeze for up to 1 month. Partially thaw the dumplings at room temperature on flour-dusted parchment paper before cooking.
Equipment: Parchment paper
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)151Calories6gFat15gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
