Steamed Chicken and Mushroom Dumplings

Name: Steamed Chicken and Mushroom Dumplings
Yield: Makes 20 dumplings or serves 4–6 as an appetizer or snack
Cuisine: Chinese
Ingredients: 20 store-bought pot sticker wrappers or homemade dumpling Wrappers; 1 green onion (scallion), finely chopped; 10 oz (330 g) skinless, boneless chicken thighs; ½ cup (125 ml) dumpling dipping Sauce, for dipping; 2 dried shiitake mushrooms; ½ cup (80 g) thinly sliced cabbage; 1 tablespoon Chinese rice wine or sherry; 3 dashes white pepper; ½ teaspoon salt; 1 tablespoon soy sauce; ½ teaspoon sesame oil; ½ cup water (125 ml), for steaming

Preparation info

Makes 20 dumplings or serves
4–6
as an appetizer or snack

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

The mental image of steamed dumplings—especially when they are fresh out of the steamer with little beads of “sweat” dotting their surface—always makes my stomach rumble and my mouth water. Regardless of the filling, steamed dumplings are always a treat for the taste buds. This Steamed Chicken and Mushroom Dumplings recipe pairs two common ingredients into heavenly morsels. Dip the piping hot dumplings in the Dumpling Dipping Sauce, or eat them as i

Ingredients

Asia
China
Starter
Snack

Ingredients

Method