Chicken & Mushroom Dumplings

The recipe does not get much more basic than this. I’ve only made dumplings one other time in my life (4 years ago), so considering that, these turned out really well! :]

They would’ve been even better with sesame oil in the filling mixture, but we didn’t have any at the time. ;_; However, my mentor is quite possibly one of the most awesome people on the planet, and got me this a couple weeks ago because I had a conversation with her a couple weeks before about the magical nature of sesame oil and how it makes everything better:

The awesome thing about these is that they’re so quick to prepare once they’re made. You can also freeze them if you make them in excess. :D We boiled half and pan-fried the other half.

The dipping sauce is almost a must or they may be a bit bland. I eyeballed the proportions for it, but I put in my best estimates here. :O

Chicken & Mushroom Dumplings

(They aren’t cooked yet!)

Ingredients:
-round dumpling wrappers
(Filling)
-ground chicken
-mushrooms, diced
(Dipping Sauce)
-1 tsp honey
-1 tbsp soy sauce
-1 tbsp rice wine vinegar
-crushed sesame seeds
(Would probably be even better with the following added, but we were hungry/didn’t have it:
-1/2 clove garlic, minced
-1 tsp fresh ginger root, minced
1/4 tsp sesame oil)

Instructions:
1) (Dumplings) Mix ground chicken and mushrooms. Put small portions of the mixture into the middle of each wrapper.
2) Dip finger in water and trace border of wrapper (it helps to seal em’). Fold wrapper in half.
3) (Dipping Sauce) Mix ingredients together.

I don’t remember how to fold pretty dumplings anymore, so I only bothered attempting to beautify a couple.

Then Hamidah came home and did this in 5 seconds. She says she’ll teach me. <3

 

Pan-fried!

To Boil: Place dumplings in boiling water, stirring slowly to prevent sticking. When water comes to a boil again, turn to medium heat. Cook until dumplings float and slightly plump. (~7 minutes)

To Pan Fry: Add oil to frying pan. When oil heats up, place dumplings in pan and cook at low heat. After 3-4 minutes or when bottom of dumpling is golden brown, flip them, add 3/4 cup of water and cover the pan. Cook at medium heat for 5-6 minutes or until water evaporates.

To Steam: Place dumplings in lightly oiled strainer over pot of water, cover and steam for 10-12 minutes.

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on March 9, 2012, in Food and tagged . Bookmark the permalink. 1 Comment.

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