Chicken and shiitake dumplings recipe
 Street food vendors Joe & Chantel Yeung from Chubby Dumpling, show us how to make these simple dumplings, ideal to celebrate Lunar New Year. 100g/3½oz plain flour, plus extra for rolling outpinch salt 100g/3½oz plain flour, plus extra for rolling out pinch salt 150g/5½oz chicken mince150g/5½oz shallots, peeled and chopped150g/5½oz dried shiitake mushrooms, soaked overnight and chopped150g/5½oz shallots, finely chopped1 tsp grated fresh root gingerpinch white pepper1 tsp salt1 chicken stock cube, crumbled2 tsp sugar2 tbsp light soy sauce40ml/1fl½ oz vegetable oil, plus extra for frying1 tbsp sesame oil 150g/5½oz chicken mince 150g/5½oz shallots, peeled and chopped 150g/5½oz dried shiitake mushrooms, soaked overnight and chopped 150g/5½oz shallots, finely chopped 1 tsp grated fresh root ginger pinch white pepper 1 tsp salt 1 chicken stock cube, crumbled 2 tsp sugar 2 tbsp light soy sauce 40ml/1fl½ oz vegetable oil, plus extra for frying 1 tbsp sesame oil 2–3 spring onions, trimmed and chopped2–3 tbsp chilli oil1 red chilli, thinly sliced chilli sauce gold leaf powder, optional 2–3 spring onions, trimmed and chopped 2–3 tbsp chilli oil 1 red chilli, thinly sliced chilli sauce gold leaf powder, optional Method To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl. Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes.Knead again for 2–3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time.Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm/2.5-3in circles, to create the dumpling wrappers.To make the filling, mix the chicken, mushroom, shallot and ginger together in a large bowl. Add the pepper, salt, stock cube and sugar. Mix thoroughly then add the soy sauce, vegetable oil and sesame oil. To assemble the dumplings, weigh the filling mixture and divide the weight between how many dumpling wrappers you have.Place this weight of mixture in the centre of each dumpling wrapper. Fold the dough in half around the filling and pinch the edges together, creating pleats around the edge.Heat a bamboo steamer over a wok or saucepan with hot water in. Steam the dumplings for 9 minutes, or until cooked through. To finish, heat the oil in a frying pan and fry the dumplings over a medium–high heat on their flattest side until crispy.To serve, sprinkle the spring onion and chilli oil, red chilli and optional gold leaf over the dumplings, with the chilli sauce on the side. To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl. To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl. Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes. Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes. Knead again for 2–3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time. Knead again for 2–3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time. Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm/2.5-3in circles, to create the dumpling wrappers. Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm/2.5-3in circles, to create the dumpling wrappers. To make the filling, mix the chicken, mushroom, shallot and ginger together in a large bowl. To make the filling, mix the chicken, mushroom, shallot and ginger together in a large bowl. Add the pepper, salt, stock cube and sugar. Mix thoroughly then add the soy sauce, vegetable oil and sesame oil. Add the pepper, salt, stock cube and sugar. Mix thoroughly then add the soy sauce, vegetable oil and sesame oil. To assemble the dumplings, weigh the filling mixture and divide the weight between how many dumpling wrappers you have. To assemble the dumplings, weigh the filling mixture and divide the weight between how many dumpling wrappers you have. Place this weight of mixture in the centre of each dumpling wrapper. Fold the dough in half around the filling and pinch the edges together, creating pleats around the edge. Place this weight of mixture in the centre of each dumpling wrapper. Fold the dough in half around the filling and pinch the edges together, creating pleats around the edge. Heat a bamboo steamer over a wok or saucepan with hot water in. Steam the dumplings for 9 minutes, or until cooked through. Heat a bamboo steamer over a wok or saucepan with hot water in. Steam the dumplings for 9 minutes, or until cooked through. To finish, heat the oil in a frying pan and fry the dumplings over a medium–high heat on their flattest side until crispy. To finish, heat the oil in a frying pan and fry the dumplings over a medium–high heat on their flattest side until crispy. To serve, sprinkle the spring onion and chilli oil, red chilli and optional gold leaf over the dumplings, with the chilli sauce on the side. To serve, sprinkle the spring onion and chilli oil, red chilli and optional gold leaf over the dumplings, with the chilli sauce on the side. Recipe tips If you want to freeze these, steam for 9 minutes as per the recipe then place in the freezer in a freezer-proof container. When ready to eat, steam again for 5 minutes to defrost before frying as per the recipe.