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Serve these deliciously savory mushroom-and-chicken dumplings for Lunar New Year or any other special occasion. The sauce has just the right balance of sweet, spicy and tangy flavors.

Source: EatingWell.com, January 2020


Recipe Summary

1 hr
1 hr 30 mins




Instructions Checklist
  • To prepare dumpling filling: Combine ground chicken, chopped shiitakes, scallions, ginger, pepper, salt, Shaoxing (or sherry), soy sauce, canola oil (or other oil) and sesame oil in a medium bowl. Vigorously stir and fold with a fork or spatula to make a cohesive, thick mixture with no visible large chunks of meat. Cover and let stand at room temperature for 30 minutes. You should have about 2 cups of filling.

  • Meanwhile, prepare sauce: Mince garlic, then mash with the flat side of a chef's knife (or use a garlic press). Place the garlic in a small bowl; stir in soy sauce, vinegar and 2 teaspoons chile oil. Taste and add heat with more chile oil, if desired. Pour one-third (about 2 1/2 tablespoons) of the sauce onto a serving platter. Set aside near the stove with the remaining sauce.

  • Half-fill a large (5- or 6-quart) pot with water, bring to a boil, then lower the heat and cover to keep hot. Line 2 baking sheets with parchment paper and dust generously with flour; set aside for holding the filled dumplings.

  • Lay 4 to 6 dumpling wrappers on a clean work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 teaspoons of filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound and keep a knuckle's length (3/4 inch) of wrapper clear on all sides. Bring up the wrapper edge closest to you to close, then firmly press to seal well and create a half-moon. You can leave the dumplings like this, or, for a fancier look, form two small pleats near the center, pressing firmly to hold, or make a series of large pleats at the rim from one end to the other, firmly pressing into place.

  • Place the shaped dumpling on a prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Keep the finished ones covered with a dry kitchen towel to keep them from drying out.

  • Return the water to a gentle boil; add half of the dumplings, gently dropping each in; use a slotted spoon or spider to nudge them to prevent sticking. Let the dumplings cook until they float to the surface and are translucent (the filling is fuzzily visible) and the wrapper is chewy-tender, 6 to 8 minutes. If the water returns to a boil, reduce the heat (a hard boil can make dumplings burst open). Scoop out the cooked dumplings with a slotted spoon, letting excess water drip off. Arrange the dumplings on the prepared platter and cover with a large inverted bowl to keep warm.

  • Return the water to a gentle boil and repeat with the remaining dumplings. Drizzle the reserved sauce onto the dumplings; use two large spoons to gently toss. Sprinkle with cilantro, if desired, and serve immediately.


Tips: The dried shiitake mushrooms at American supermarkets are delicate and thin. They rehydrate after soaking in hot water for 15 minutes (very handy), but they lack the deep flavor of the thicker ones sold at Asian markets, which may be simply labeled "Dried Mushroom." If you use dried shiitakes from an Asian market, soak them longer (even overnight). You may also need to slice them thinner or chop them smaller. Gently squeeze rehydrated shiitakes to expel excess moisture, then stem and prep as needed.

Chinkiang is a dark vinegar with a smoky flavor. It is available in many Asian specialty markets. If you can't find it for this recipe, you can substitute 1 1/2 tablespoons balsamic vinegar mixed with 1 1/2 teaspoons cider vinegar.

To make ahead: Make the filling (Step 1; omit ginger) and refrigerate for up to 1 day. Refrigerate filled dumplings on baking sheet (Step 5), covered, for up to 3 hours before continuing with Step 6, or freeze until solid, transfer to a zip-top plastic bag or airtight container and freeze for up to 1 month. Partially thaw the dumplings at room temperature on flour-dusted parchment paper before cooking.

Equipment: Parchment paper

Nutrition Facts

4 dumplings
151 calories; protein 7.4g; carbohydrates 15g; dietary fiber 0.8g; sugars 1g; fat 6.3g; saturated fat 1g; cholesterol 23.5mg; vitamin a iu 77IU; vitamin c 1.2mg; folate 9.7mcg; calcium 17.3mg; iron 1.1mg; magnesium 14mg; potassium 191.9mg; sodium 547.3mg.