Name: Chinese Chicken Dumplings with Soy-Vinegar Dipping Sauce Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 packet dumpling wrapper (~30 sheets); 500 g chicken mince (ground chicken); 1 cup corn kernels (canned, drained or frozen/fresh); 1 egg; 4 dehydrated shiitake mushrooms; 1 tbsp cornflour (cornstarch); 3 cloves garlic (minced); ½ tbsp ginger (minced); 1 tbsp soy sauce; ½ tbsp oyster sauce; 1 tbsp shaoxing wine; ½ tsp sesame oil; ¼ tsp salt; ½ tsp white pepper; 2 tbsp oil (olive oil or neutral-tasting e.g. sunflower); 2 tbsp soy sauce; 2 tbsp Chinese black vinegar; 2 tbsp sugar; ¼ tsp sesame oil (a few drops); 1 clove garlic (minced); Optional: 1 tsp fresh ginger (minced)

Introduction

Chinese Chicken Dumplings are a delightful combination of tender ground chicken, sweet corn, and fragrant shiitake mushrooms wrapped in delicate dumpling skins. Whether pan-fried for a crispy bottom or boiled for a soft texture, these dumplings are perfect as a snack or a meal. Serve them with a tangy dipping sauce to enhance every bite.

A close-up view of dumplings arranged on a white plate, showing a mix of textures with some dumplings having a smooth, pale, soft dough exterior while others display a golden-brown, crispy underside with slight charring. The dumplings are crescent-shaped with pleated edges, and they are scattered closely together, showcasing the contrast between the cooked crisp bottom layer and the delicate steamed dough on top, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet dumpling wrapper (~30 sheets)

500 g chicken mince (ground chicken)

1 cup corn kernels (canned, drained or frozen/fresh)

1 egg

4 dehydrated shiitake mushrooms

1 tbsp cornflour (cornstarch)

3 cloves garlic (minced)

½ tbsp ginger (minced)

1 tbsp soy sauce

½ tbsp oyster sauce

1 tbsp shaoxing wine

½ tsp sesame oil

¼ tsp salt

½ tsp white pepper

2 tbsp oil (olive oil or neutral-tasting, e.g. sunflower)

2 tbsp soy sauce (for dipping sauce)

2 tbsp Chinese black vinegar (for dipping sauce)

2 tbsp sugar (for dipping sauce)

¼ tsp sesame oil (a few drops, for dipping sauce)

1 clove garlic (minced, for dipping sauce)

Optional: 1 tsp fresh ginger, minced (for dipping sauce)

Instructions

Step 1: Soak the shiitake mushrooms in 1 cup of boiling water for about 20 minutes, covered. Once rehydrated, squeeze out excess liquid and finely chop.

Step 2: In a large mixing bowl, combine the chicken mince, corn kernels, egg, chopped mushrooms, cornflour, minced garlic, minced ginger, soy sauce, oyster sauce, shaoxing wine, sesame oil, salt, and white pepper. Mix well with a spoon until fully combined.

Step 3: Stir the filling mixture in one direction with a circular motion for 15 seconds, then firmly flatten the surface with the back of the spoon.

Step 4: Wrap the dumplings using the dumpling wrappers and filling. This recipe makes about 30 dumplings.

Step 5 (Pan-fry option): Heat 1 tbsp of oil in a large frying pan. Neatly arrange half the dumplings in the pan (they can touch). Add 1 cup of water, cover with a lid, and cook over medium-high heat until the water evaporates, about 5 minutes. Continue cooking with the lid on until the dumplings have golden and crispy bottoms. Repeat for the second batch.

Step 6 (Boil option): Bring a large pot of water to a boil. Add half the dumplings and once they begin to float, gently stir to prevent sticking. Cook for about 3 minutes at a rolling boil until fully cooked. Repeat for the second batch.

Step 7: Prepare the dipping sauce by mixing soy sauce, Chinese black vinegar, sugar, a few drops of sesame oil, minced garlic, and optional minced ginger in a small bowl until the sugar dissolves.

Step 8: Serve the cooked dumplings hot with the dipping sauce on the side.

Tips & Variations

For extra flavor, add finely chopped spring onions or a small amount of chopped water chestnuts to the filling.

If you don’t have shaoxing wine, dry sherry or mirin can be used as a substitute.

To prevent dumplings from drying out while working, cover finished dumplings with a damp cloth.

You can freeze uncooked dumplings on a tray, then transfer to a sealed bag for up to 1 month. Cook from frozen, adding a couple of minutes to the cooking time.

FAQs

Can I use other meats instead of chicken mince?

Yes, ground pork, beef, or a mixture of meats can be used as alternatives. Adjust the seasoning slightly to complement the meat choice.

How do I prevent dumplings from sticking together when cooking?

When boiling, stir gently shortly after adding the dumplings to the water. When pan-frying, space the dumplings so they are not overcrowded and ensure the pan has enough oil.