Chicken And Shiitake Mushroom Dumplings

Ingredients

  • 1 lb – boneless, skinless chicken thighs
  • .1 package (about 40) – wonton skins
  • 8 – dried shiitake mushrooms
  • 1 T – soy sauce
  • 3 T – sesame oil
  • 1 T – toasted sesame oil
  • 1 T – minced fresh ginger
  • 6 – scallions thinly sliced
  • 1/2 tsp – pepper
  • 1/2 tsp – salt
  • 5 T – vegetable oil, divided
  • Dipping Sauce – recipe follows

Directions

To reconstitute mushrooms, place in small bowl and cover with boiling water; let sit 10 minutes, drain thoroughly, squeezing out excess liquid and dice. Finely dice chicken, place in medium bowl and stir in soy sauce. In small bowl, mix together sesame oil, ginger, scallions, pepper and salt. Stir into chicken mixture and add diced mushrooms. On each wonton skin, spoon 1 heaping teaspoon of the mixture. Moisten edges of wonton skin with water, fold diagonally, seal and crimp edges. Stand dumpling on end. Using a heavy sauté pan with lid, place on high heat and add 1 tablespoon of the vegetable oil. Arrange dumplings (pot stickers) in pan (do not crowd) reduce heat to medium and add about 2 tablespoons water. Place lid on pan and cook about 2 minutes; remove lid and cook about 1 minute more. (Do not touch dumplings while cooking or they will not develop a crust.) Repeat until all are cooked. Serve as appetizers with Dipping Sauce. Makes about 40 pot stickers.

Dipping Sauce: In small bowl, mix together 4 tablespoons soy sauce; 4 tablespoons chili-garlic sauce; 4 tablespoons balsamic vinegar; and 2 teaspoons sugar. Allow dipping sauce to sit to blend all the flavors.

Wendy Tien Washington, DC.