I’ve always thought of mushrooms, in all their earthy goodness, as the vegetable world’s equivalent of game meat. Paired with the more flavoursome dark chicken meat, instead of breast fillet, these chicken shiitake + water chestnut dumplings make for an umami loaded mouthful.
500gm chicken thigh mince
4 fresh shiitake mushrooms, finely diced
6 water chestnuts, finely diced
2 spring onions, thinly sliced
1 tsp grated fresh ginger
2 tblsp light soy sauce
1 tsp shaoxing wine
30 round gow gee wrappers
1/4 cup soy sauce
3 tblsp black vinegar
1 tsp sugar
1 tsp sesame oil
1 finely sliced spring onion
Making the dumplings
Combine all the ingredients in a large bowl. I often mix mine in a food processor because I like the texture of the meat this way, but it’s not necessary.
To shape the dumplings, place a heaped teaspoon of filling in the centre of a wrapper. Dip a finger in some water and run it around the edge, then bring the wrapper together in the centre in three sections and press together firmly.
To make the dipping sauce mix all the ingredients together and stir until the sugar has dissolved. You can warm it over a gentle heat to speed up the dissolving.
Cooking the dumplings – it’s as easy as 1, 2 or 3
1. Steam for around 8 minutes
2. Boil in hot water until dumplings float
3. Pan fry in 2 tablespoons peanut or vegetable oil for 5 minutes until base is crispy and golden, then add half cup water to pan, put lid on, and steam until water is absorbed.
Serve the dumplings with the dipping sauce.