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Panfried Dumplings Stuffed with Chicken and Mushroom


Panfried Dumplings Stuffed with Chicken and Mushroom Recipe

Ingredients:
  • 2¼ cups unbleached all-purpose flour, plus some extra for dusting
  • 1 tablespoon grapeseed or other neutral oil   
  • 1 tablespoon toasted sesame oil               
  • ½ teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 3 dried shiitake mushrooms or black mushrooms, soaked in hot water to cover for 30 minutes
  • 2 boneless, skinless chicken thighs (about ½ pound), chopped fine   
  • 5 to 6 fresh water chestnuts, peeled and chopped fine, or canned water chestnuts, drained and chopped fine
  • 2 scallions, trimmed and sliced into thin rings            
  • 1 teaspoon grated fresh ginger                       
  • 1 teaspoon cornstarch                   
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine
  • Grapeseed or other neutral oil to coat a large skillet
  • 1 cup water mixed with 1 teaspoon unbleached all-purpose flour
  • 1 recipe Soy-Vinegar Sauce (recipe follows)
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon finely chopped scallion
  • 3 ¼-inch round cookie cutter
  • Large, preferably nonstick skillet with cover
Directions:
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