Add the shiitake mushrooms and green onions to a food processor. Pulse until finely minced.
2 cups shiitake mushrooms, 2 stalks green onions
In a bowl, combine ground chicken, mushrooms, green onions, oyster sauce, soy sauce, sesame oil, salt and black pepper
1 pound ground chicken, 2 cups shiitake mushrooms, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 stalks green onions
Mix until well combined.
On each ramekin, layer dumpling filling, then wrapper, then filling repeat until you reach the top.
Round dumpling wrappers
Use a chopstick to make space from the side and add the chicken broth to each dumpling lasagna. Fill it with up to 3 tablespoons of broth in each.
1 cup chicken broth
Steam it for 15 minutes.
While it’s steaming mix together the dumpling sauce.
2 tablespoons rice vinegar, 1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon sesame oil
Serve with green onions and dumpling sauce
