Steamed Chicken and Mushroom Dumplings

Dumplings are typical Chinese appetizers, mostly used in Northern China. They can be eaten any time during the day and can also serve as ingredient in soups. In this version with chicken and mushrooms…

Ingredients (for 2)

8 wonton wrappers
1/2 cup shiitake mushrooms
2 chicken thighs
1/2 shallot
1/2 tbsp cornstarch
1 tbsp rice wine
1 tbsp soy sauce
1 tsp sesame oil
salt & pepper

Directions

If mushrooms are dried, rinse them in warm water (about 20 minutes) and drain; then chop thinly and discard the stems
Remove skin and bones from chicken thighs and thinly dice or mince
In a large bowl, combine all ingredients for the filling: chicken, mushrooms, salt, sliced shallot, soy sauce, sesame oil, corn starch, rice wine (or sake) and white pepper
Stir well and refrigerate for 15 minutes
Lay out the wrappers and add the chicken filling (1 full tablespoon for each wrapper), placing it in the center of the wrapper
Fold the dumpling over to form a half-moon shape
Finish by closing and sealing the dumpling with your index and thumb, by pressing the edges; repeat for each dumpling
Steam the dumplings in your (bamboo) steamer for 6-8 minutes and serve!