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Method
Step 1 of 10
Reconstitute dried mushrooms in a bowl with boiling hot water. Leave covered for 10 minutes. Remove from water and chop.
Step 2 of 10
Transfer to a bowl, along with the ground chicken, scallion, sesame oil, soy sauce, water & Shaoxing wine.
Step 3 of 10
Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste.
Step 4 of 10
Add about 2 tablespoons of filling to dumpling skin. Wet the edges of the wrapper. Fold in half to form a triangle, then take two ends of the triangle and pinch together to seal.
Step 5 of 10
Place on a tray, cover with a damp cloth to prevent them from drying out.
Step 6 of 10
Continue until all the dumplings are assembled.
Step 7 of 10
Bring a pot of water to boil.
Step 8 of 10
When the water is rapidly boiling, add in about 9-10 wontons at a time. Gently stir so they do not stick to the bottom of the pot. Cook for about 3-4 minutes. (The wontons should float to the top and the wrappers will begin to look translucent. Cut one open to check if they are thoroughly cooked).
Step 9 of 10
Drain.
Step 10 of 10
Serve with garlic-chilli oil, soy sauce, chopped cilantro and scallions.
Ingredients
1) 3 Dried Shiitake Mushrooms
2) 250g Ground Chicken
3) 1 tbsp Shaoxing Wine (skip if needed)
4) 2 tbsp Light Soy Sauce
5) 1/4 cup water (60 ml)
6) 2 tsp Sesame Oil
7) 1 Scallion (very finely chopped)
8)12 Dumpling Wrappers
9) Finely Chopped Cilantro & Scallions (for garnishing)
10) 2 tsp La Cust Chili's Mate (for garnishing)
