These dumplings are surprisingly easy to make. With a little dipping sauce, these might be your next go-to favorite party starter.
- 1 pound chicken breast
- 1 teaspoon sesame oil
- 1½ tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon minced ginger
- ½ teaspoon garlic
- 1 tablespoon water
- 2 teaspoon cornstarch
- 1 cup shitake mushroom, chopped
- 1 each Egg, beaten
- Dumpling wrappers
In a food processor, combine chicken, soy, sugar, ginger, garlic and pulse until meat is roughly chopped.
Add water, olive oil, sesame oil then pulse until its finely chopped. Then add cornstarch and pulse again for another 10 seconds.
Remove and then fold in the mushrooms and scallions. Reserve and chill.
Take each dumpling wrapper put 1 Tablespoon of mixture in the middle of each dumpling wrapper.
In a separate bowl beat an egg with a fork. Using a pastry brush, brush the edges of each dumpling wrapper with the beaten egg. Fold dumpling in half, securing ends.
Boil in water for approximately 5 minutes, until it floats. After it floats, cook for another 2 minutes. Serve with Sriracha or Dumpling Dipping Sauce