Chicken and Mushroom Dumplings
Juicy chicken leg meat and wood ear mushrooms wrapped in a soft handmade dough, steamed or boiled to perfection.
Story
These dumplings feature a savory filling made from boneless chicken leg and mushrooms. The dough is prepared in a bread machine for convenience, ensuring a smooth and elastic wrapper that holds the filling well.
Ingredients
All-purpose flour
as needed
Water
as needed
Chicken leg
1
Green onion
to taste
Ginger
to taste
Soy sauce
to taste
Vegetable oil
to taste
Fresh mushrooms
to taste
Instructions
1
Prepare the dough
Add water and flour to the bread machine and run two dough cycles to knead and rest the dough.
2
Prepare the chicken
Bone and skin the chicken leg, then finely chop the meat.
3
Marinate the chicken
Mix the chopped chicken with minced green onion, ginger, soy sauce, and vegetable oil. Let it marinate for 20 minutes.
4
Prepare the mushrooms
Slice the mushrooms and blanch in boiling water. Squeeze out excess moisture, then chop into small pieces.
5
Assemble the dumplings
Divide the rested dough into small portions. Roll each into a wrapper, fill with the chicken and mushroom mixture, and seal tightly.
