• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 pound ground chicken
  • 5 garlic cloves
  • 1 ½ tablespoon pickled ginger
  • ¼ bunch cilantro
  • 1 tablespoon chopped chives
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • ½ tablespoon rice wine vinegar
  • ½ tablespoon sesame oil
  • 1 ½ cup all purpose flour, plus some for dusting
  • ½ cup hot water
  • ¼ teaspoon salt
  • water
  • sesame seeds
  • 4-6 tablespoons vegetable oil
  • sweet chili sauce
  • soy sauce

Looking for a new cooking project? Let the FunGuy help with this recipe for Chinese dumplings! 

These dumplings are the perfect with a filling of lean ground chicken and mushrooms mixed with fresh herbs, sweet hoisin sauce, and salty soy. These are then crusted with sesame seeds on the bottom and lightly fried to give a contrast of crunchy outside and juicy inside. 

We suggest making an extra batch for dim sum the next day!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Lay the mushrooms on a cutting board and roughly mince them and transfer to a bowl along with the ground chicken. Peel and mince the garlic cloves and the ginger, adding them to the mushrooms. Next, trim the ends off of the cilantro before chopping and adding to the bowl. Add chives, hoisin, soy, rice wine vinegar, and sesame oil to the bowl and mix everything together well. Cover and refrigerate while making the dumpling dough. 
  2. In a clean bowl whisk the flour and salt together. Add the hot water a little at a time while stirring the dough to form a sticky ball. Turn the dough out onto a floured surface and kneed it for about 10 minutes or until it’s smooth and elastic. Cover with plastic wrap and allow the dough to rest about 30 minutes. 
  3. Once the dough has rested, turn it out onto a floured surface and cut it into quarters. Cover three quarters of the dough and roll out the last one into a long rope about 12 inches long. Cut the rope into 10 pieces and roll each piece into a small ball. 
  4. Take one of the small balls and press it into a circle before rolling it out with a rolling pin to make a 3½ inches circle. Repeat with the rest of the dough, cover with a damp cloth until ready to assemble the dumplings.
  5. Before assembling the dumplings line a baking sheet or large plate with parchment paper and dust the surface with flour.
  6. Working with one batch spoon about a tablespoon of the mushroom and chicken mixture into the middle of the wrapper. Wet your finger with water and run it around the edge of the wrapper before pulling up the sides, pleating as you turn the dumpling in your hands to close the top. Place the finished dumpling on the prepped baking sheet while finishing with the rest of the wrappers and filling. 
  7. Fill a shallow bowl with about ¼ inch of water and another bowl with sesame seeds. 
  8. Heat the vegetable oil in a large wok or saute pan over medium high heat. Once the oil is hot, take a dumpling and quickly dip the bottom of it in the water, then the seeds, and then into the pan. Repeat until the pan is full, leaving space between so that the dumplings don’t touch. 
  9. Cook the dumplings about 3-4 minutes, or until they are just lightly brown on the bottom. Reduce the heat to medium low, and poor ½ inch of water into the pan and place a lid on top, cooking until the water has mostly evaporated steamed the dumplings, about 6-8 minutes. Transfer the cooked dumplings to a plate and cover to keep warm. 
  10. Serve immediately with more chopped chives, sweet chili sauce, and soy sauce.

Have a Fun meal!