Ingredients
Equipment
Method
Make the filling.
- Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced. Transfer to a large bowl. Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and pepper. Mix until fully combined.1 pound ground chicken, 2 cups shiitake mushrooms, 2 stalks green onions, 2 tablespoons cornstarch, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon salt, ½ teaspoon black pepper
Make the sauce.
- Whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave in a small bowl. Set aside.2 tablespoons rice vinegar, 1 tablespoon chili crunch, 1 tablespoon sesame oil, 1 tablespoon agave or honey, 1 tablespoon soy sauce
Scoop the filling.
- Heat a large skillet over medium-high heat with a drizzle of neutral oil. Use a cookie scoop to portion the filling directly into the pan in individual mounds. Do not overcrowd and work in batches.Neutral oil for the pan
Top with wrappers.
- Place one round dumpling wrapper on top of each mound of filling, pressing gently so it sits flat against the chicken.
Steam.
- Add 4 tablespoons of water to the pan and immediately cover with a lid. Let steam for 6 to 8 minutes until the water has evaporated and the bottom of each dumpling is golden and crispy.4 tablespoons water for steaming
Serve.
- Slide a spatula under each dumpling and flip onto a plate wrapper side down so the crispy bottom faces up.
Garnish with green onions and serve with dumpling sauce on the side.
Notes
STORAGE AND REHEAT
- Fridge: Airtight container up to 3 days
- Reheat: Pan over medium heat with a drizzle of oil for 2 to 3 minutes to bring the crispy bottom back. Microwave works but the bottom will soften.