Description
Deliciously savory Chinese chicken dumplings made with ground chicken, shiitake mushrooms, and a blend of aromatic seasonings. These versatile dumplings can be pan-fried for crispy potstickers or boiled for a tender finish, served with a tangy soy and black vinegar dipping sauce.
Ingredients
Scale
Dumpling Filling
- 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
Cooking
- 2 tbsp oil (olive oil or neutral-tasting e.g. sunflower)
Dipping Sauce
- 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)
Instructions
- Soak Mushrooms: In a medium-sized bowl, soak the dehydrated shiitake mushrooms in 1 cup of boiling water for about 20 minutes, covered. Once rehydrated, squeeze out the excess water and finely chop them.
- Prepare Filling: In a large mixing bowl, combine the chicken mince, chopped shiitake mushrooms, corn kernels, egg, cornflour, minced garlic, minced ginger, soy sauce, oyster sauce, shaoxing wine, sesame oil, salt, and white pepper. Mix thoroughly with a spoon until well combined. Then stir in a circular motion in one direction for 15 seconds to develop texture. Use the back of the spoon to flatten the surface of the filling tightly.
- Wrap Dumplings: Use the dumpling wrappers to encase portions of the filling. Fold and seal the edges to create about 30 dumplings, ensuring no filling leaks out.
- Pan-Fry Option (Potstickers): Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Arrange half the dumplings neatly in the pan (they may touch). Add 1 cup of water, cover with a lid and cook for approximately 5 minutes or until the water evaporates. Keep the lid on and continue cooking until the dumpling bottoms turn golden brown and crispy. Repeat with remaining dumplings.
- Boiling Option: Bring a large pot of water to a rolling boil. Add half the dumplings gently. After 30 seconds, stir gently with a slotted spoon to prevent sticking. Continue cooking for another 3 minutes or until dumplings are cooked through. Repeat with the rest.
- Prepare Dipping Sauce: In a small bowl, combine soy sauce, Chinese black vinegar, sugar, sesame oil, minced garlic, and optional minced ginger. Stir well until sugar dissolves completely.
- Serve: Serve the cooked dumplings hot with the dipping sauce on the side for dipping.
Notes
- Soaking the shiitake mushrooms rehydrates them and intensifies their flavor.
- Mixing the filling in one direction helps create a smooth texture and better binding.
- When pan-frying, adding water and covering helps steam-cook the dumplings before crisping the bottoms.
- Do not overcrowd the pan or pot to avoid dumplings sticking together while cooking.
- The dipping sauce balances salty, sour, and sweet flavors, complementing the savory dumplings.
- You can freeze uncooked dumplings for up to 1 month; cook directly from frozen by adding a couple extra minutes to cooking time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese chicken dumplings, potstickers, homemade dumplings, ground chicken recipes, pan-fried dumplings, dumpling dipping sauce, Asian appetizer
