Chicken Dumpling Filling and Pan-Frying Method

• Cook the onion, mushrooms, and bamboo on a skillet until onions are browned and mushrooms have released all their moisture. 

• Let the mixture cool off for 10 mins, then add sesame oil, soy sauce, wine, and spices. 

• Add in 1/4lb ground chicken and mix well. 

• Next add in the chopped herbs. 

• Heat up 2 tbsps oil on a pan till shimmering, then pour over the herbs only, and immediately mix together into the chicken. 

• Add filling into your dumpling wrappers, then cook however you'd like. 

• In this video, I first lightly fried the dumplings till the bottoms are golden. Then, added 1 tbsp cornstarch to 2 tbsps of water, mixed well, then poured into the pan with the dumplings. 

• Cover the pan to let the dumpling tops steam. Once the water cooks off, you'll be left with a beautiful lacy crunchy bottom. 

• Enjoy with soy sauce, chinkiang vinegar, and lao gan ma chili oil mixture.