Chicken Dumplings

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 tbsp Ginger
  • 4 stalks Scallions
  • 1/2 cup Shitake mushrooms

• Canned Goods

  • 1/4 cup Water chestnuts, dried and minced

• Condiments

  • 1 tbsp 1 tablespoon soy sauce plus

• Baking & Spices

  • 2 cups All-purpose flour

• Oils & Vinegars

  • 1 tbsp 1 tablespoon rice vinegar plus
  • 1/2 tbsp 1 tablespoon sesame oil plus

• Beer, Wine & Liquor

  • 1 splash 1 tablespoon sake plus

• Liquids

  • 1/2 cup Water

Found on whatjewwannaeat.com

Ingredients

• 2 cups all purpose flour
• ½ - ¾ cup water
• 1 pound ground chicken
• 4 stalks scallions, minced
• ½ cup shitake mushrooms, minced
• 2 tablespoons ginger, minced
• ¼ cup water chestnuts, dried and minced
• 1 tablespoon sake plus a splash for dipping sauce
• 1 tablespoon soy sauce plus 1 tablespoon for dipping sauce
• 1 tablespoon sesame oil plus ½ tablespoon for dipping sauce
• 1 tablespoon rice vinegar plus 1 tablespoon for dipping sauce

Directions

• Make your dough by mixing the flour and ½ cup water until you get a dough that is soft and not too sticky or too dry. Add more water up to ¾ cup in order to get the right consistency.
• Roll the dough into two cylinders about 1 inch in diameter. Cover them with wet paper towels and set aside while you make the filling.
• To make your filling, combine all the other ingredients- chicken, minced scallions, minced mushrooms, minced ginger and minced water chestnuts. Also add 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon sake!
• Chill your meat for about 30 minutes.
• To make the dumplings, cut the dough into ½ inch pieces and roll them out into circles that are about 3 inches in diameter.
• Put a dollop of filling into each dumpling and secure each one. I used a fork to seal mine and add a cute detail.
• Meanwhile, boil a pot of water and drop in the dumplings. When they float they are done!
• Serve with a dipping sauce made with 1 tablespoon soy sauce, ½ tablespoon sesame oil, 1 tablespoon rice vinegar and a splash of sake for kicks.