Chicken & Mushroom Dumplings

Ingredients:

• 3 1/3 cups all-purpose flour
• 1 cup water
• 2 tablespoons vegetable oil (plus 3 tablespoons)
• 1 small onion (finely chopped)
• 4 oz. shiitake mushrooms (115g, chopped)
• 6 dried shiitake mushrooms (reconstituted and chopped)
• 1 pound ground chicken (450g)
• 2 teaspoons sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons Shaoxing wine (or dry cooking sherry)

Directions:

1. Put the flour in a large mixing bowl. Slowly add the water to the flour and knead into a dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
2. In a large pan, heat 2 tablespoons oil over medium heat. Add the onion and cook until translucent. Then add mushrooms. Cook for 8-10 minutes.
3. Transfer to a bowl, along with the ground chicken, sesame oil, soy sauce, sugar, wine, and 3 tablespoons oil.
4. Stir the filling together for about 5 minutes, until the mixture resembles a paste.
5. Divide the dough into 48 equal pieces. Roll out each piece into a rough circle about 3 – 3 1/2 inches in diameter.
6. Add about 2 tablespoons of filling. Pleat the dumplings and ensure they are tightly sealed. Continue until all the dumplings are assembled.
7. You can make them ahead of time and freeze them at this point. Place on a parchment lined pan and freeze so that they freeze individually and not touching each other. Once frozen transfer to a plastic bag.
8. To cook the dumplings, add a tablespoon of oil to a non-stick or cast iron skillet over medium high heat.
9. Add the dumplings to the pan, and allow to fry. When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1/4 inch up the pan, and cover.
10. When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown.
11. Serve with sweet chili sauce, duck sauce, siracha or chili oil!