Chinese-inspired · dumplings
Chicken and Mushroom Dumplings
Store-bought wrappers hold a gingery ground chicken and mushroom filling in tender pan-steamed dumplings.
Total time45 min
Hands-on35 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Mix chicken, mushrooms, scallions, ginger, soy sauce, and sesame oil until evenly combined.
- 02
Place 1 tablespoon filling in each wrapper, moisten the edge, fold into a half-moon, and pinch tightly closed.
- 03
Heat oil in a nonstick skillet. Add dumplings in a single layer and cook until the bottoms begin to brown, 2 minutes.
- 04
Add 1/3 cup water, cover, and steam until the filling reaches 165°F, 6 to 8 minutes. Uncover and re-crisp the bottoms.
Make it work
Useful swaps
- Use finely chopped cremini mushrooms instead of shiitakes.
- Use gluten-free wrappers and tamari if available.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
