Ingredients
Equipment
Method
Make the filling.
- Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced.2 cups shiitake mushrooms, 2 stalks of green onions
Transfer to a large bowl.
- Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and black pepper. Mix until fully combined. The cornstarch binds the filling and gives it that smooth classic dumpling texture.1 pound ground chicken, 2 tablespoons cornstarch, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon salt, ½ teaspoon black pepper
Assemble the dumplings.
- Spread 1 tablespoon of filling onto each gyoza wrapper, covering it evenly all the way to the edges. Repeat until all filling is used. You should have 12 smashed dumplings.12 round dumpling wrappers
Make the sauce.
- In a small bowl whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave. Set aside.2 tablespoons rice vinegar, 1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon agave or honey
Cook in batches.
- Heat a large skillet over medium-high heat with a drizzle of neutral oil. Place dumplings filling-side down in a single layer. Do not overcrowd. Let them cook until the filling is golden and crispy on the bottom, about 2 minutes.Neutral oil for the pan
Steam.
- Add 1 tablespoon of water to the pan and immediately cover with a lid. Let steam for 2 minutes until the wrapper is cooked through.1 tablespoon water per batch for steaming
Flip and finish.
- Remove the lid and flip each dumpling. Cook the wrapper side for another minute until lightly golden. Repeat with remaining batches.
Serve.
- Plate the smashed dumpling tacos and top with sliced green onions and sesame seeds. Serve immediately with dumpling sauce on the side.Sliced green onions, Sesame seeds