Homemade Chicken Dumplings with Shiitake
First time I ate dumplings was in Melbourne in a very small restaurant, which only served dumplings 🙈 I chose the chicken lemongrass ones and fell in love with them after the first bite. The flavour and the soft dough dipped in this salty-sour sauce is just awesome.
If you want to experience the same, have a look at my recipe for homemade chicken dumplings with shiitake.
Back in Switzerland, it's very hard to find a good place to eat dumplings. Therefore, it was clear to me that I have to do them by myself. You can buy the wrappers for the dumplings in every Asian store, they are frozen and called Gyoza Wrappers. The next step is to choose your preferred filling and learn how to fold them correctly. I must admit, this part is a bit tricky and it needs a bit of practice. But if you have done one batch of dumplings, it works quite easy the next time.
You can also make one big batch of dumplings and freeze them. I always have some dumplings in my freezer and I am very glad of it if I am coming home starving and do not want to spend to much time in my kitchen. It takes you just about 10 minutes to cook them straight from the freezer.
Don't be afraid and give the chicken dumplings with shiitake a try, you won't regret it -I promise!
Homemade Chicken Dumplings with Shiitake - Serves 2 (25 Dumplings) - 60 Minutes
- 25 gyoza wrappers, from the Asia market (you find them in the freezer area)
- 2cm ginger, finely grated
- 1 stalk lemongrass, finely grated
- 6 shiitake mushrooms, thinly sliced
- 1 carrot, grated
- 50g red cabbage, grated
- 200g chicken breast, very thinly sliced
- 2 tbsp sesame
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp coconut oil
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 0.5cm ginger, finely grated
- 0.5 tsp sugar (optional)
- Take the frozen gyoza wrappers around 3 hours before you are going to make your dumplings out of the freezer. If there are some left, you can freeze them again for the next time.
- Finely grate the ginger and lemongrass. Cut the shiitake mushrooms thinly, then grate the carrot and red cabbage.
- Wash the chicken breast and dry it with a paper towel. Slice it as thin as you can - it should almost be like minced chicken.
- Add all ingredients from the ginger until the sesame oil into a large bowl and mix until well combined.
- Now you can start to fill the gyoza wrappers with 1 heaped teaspoon of the filling. If you do not know how to fill them, have a look at the instructions below.
- When you are finished with filling the dumplings, heat a large non-stick frying pan over medium heat. Add 1 tablespoon of coconut oil, then add your dumplings. Work in batches, I don't recommend to cook more than 8-10 (depends on the size of your pan) at once, cause they could stick together during cooking.
- Cook for about 5 minutes, then add 2 tablespoons of water and put the lid on the pan. Now steam them for about 5 minutes, or till all the water has evaporated.
- Take away the lid an cook for another 2 minutes until the bottom of the dumplings is golden and crispy. Don't turn your dumplings during cooking, you want to have just the bottom side fried and the rest of the dumpling steamed.
- Meanwhile, mix all ingredients for the sauce together in a small bowl.
- Serve the dumplings with chopsticks and dip them in the sauce.
How to Fill Dumplings - Step-by-Step Introduction
- Place the gyoza wrapper on a cutting board.
- Spread some water on the edge of the gyoza wrapper. It's the best to place a little bowl of water next to you, so you can just dip your finger in it.
- Place 1 heaped teaspoon of the filling in the middle of the wrapper.
- Fold the filled wrapper in the middle.
- Take it between your thumb and index finger.
- Fold one side of the wrapper - keep it between your thumb and index finger.
- Stick the folded part to the other side of the wrapper - if it doesn't stick together, dip your fingers in the bowl of water and try again.
- Fold it two more times and then, when the left side is finished, do the same on the right side. Make sure the ends are totally closed, otherwise, the filling could fall out during cooking or eating.
- Finished. Your first dumpling is done. Congratulations. Put it on a baking sheet and start over with number one for the next dumpling.
*Aline's Suggestion: If you are not going to eat all of your dumplings right away, you can freeze them. Place them on tin foil in your freezer (make sure they do not touch each other or they will stick together). Once they are frozen, you can transfer them into a freezing bag. To cook them later, take them out of the freezer and go directly to step number 6 in the recipe, do not thaw them first.