Chicken and Shiitake Mushroom Dumplings

Ingredients

• 1 lb Ground chicken (90% lean)
• 8 pieces Dried shiitake mushrooms (rehydrated and minced)
• 2 cups Napa cabbage (finely shredded)
• 1 tablespoon Fresh ginger (grated)
• 3 cloves Garlic (minced)
• 2 tablespoons Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Shaoxing rice wine
• 3 stalks Green onions (thinly sliced)
• 0.5 teaspoon White pepper
• 1 teaspoon Cornstarch
• 40 pieces Round dumpling wrappers

Instructions

1. 1

   Place the shredded napa cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture thoroughly.

2. 2

   In a large mixing bowl, combine the ground chicken, minced shiitake mushrooms, squeezed cabbage, ginger, garlic, and green onions.

3. 3

   Add the soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch to the meat mixture.

4. 4

   Stir the filling vigorously in one direction for 3-5 minutes until the mixture becomes sticky and develops a paste-like consistency.

5. 5

   Place a small spoonful of filling in the center of a wrapper, moisten the edges with water, and fold into a crescent shape, pleating the front edge.

6. 6

   Heat a tablespoon of oil in a non-stick skillet over medium-high heat and arrange dumplings in a single layer.

7. 7

   Fry for 2 minutes until bottoms are golden, then pour in 1/4 cup of water and immediately cover with a lid.

8. 8

   Steam for 5-6 minutes until water evaporates, then remove lid and cook for 1 more minute to re-crisp the bottoms.