Chicken & Mushroom Dumplings Recipe

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Gradually add boiling water while stirring with a fork until the mixture starts to come together. Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover with a damp cloth and let it rest for at least 30 minutes.

Roll Out the Wrappers

After the dough has rested, divide it into small portions. Roll each portion into a thin circle, about 3 inches in diameter. Keep the wrappers covered with a damp cloth to prevent drying out.

Cook the Mushrooms

In a skillet over medium heat, add a teaspoon of oil. Sauté the finely chopped mushrooms until they are soft and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.

Combine the Filling Ingredients

In a mixing bowl, combine the cooked shredded chicken, sautéed mushrooms, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Fill the Wrappers

Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Ensure there are no air pockets.

Repeat the Process

Continue filling and sealing the dumplings until all the filling is used. You can freeze the dumplings at this stage if desired.

Steam the Dumplings

Prepare a steamer and bring water to a boil. Place the dumplings in the steamer basket, making sure they are not touching. Cover and steam for about 15-20 minutes or until the wrappers are translucent and cooked through.

Mix the Sauce Ingredients

In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds. Adjust the chili oil to your preferred spice level.