Gu gu Chicken Dumplings

Mushroom chicken soup is delicious and warming, utilizing the beautiful aroma of dried shiitake mushrooms. The smokiness of the mushroom balances the richness of the chicken, with camellia seed oil adding a touch of nuttiness, all lightly sweetened with goji berries. These dumplings with nourish your soul.

Gu Gu Chicken Dumplings 菇菇雞水餃

Recipe by Tiffany Alexandria of CHOOCHOO-ca-CHEW, The Dumpling Club
Shop the CHOOCHOO-ca-CHEW Dumpling Collection for ingredients and recipe bundles
Yields 48 dumplings

Ingredients

• 1 lb ground chicken
• ¼ tsp grated ginger
• 1 tsp salt
• ¼ tsp Ve Wong MSG
• 1 tbsp potato starch (or cornstarch)
• 2 tbsp Traditional Firewood Soy Sauce
• 3 tbsp Camellia (Bitter Tea) Seed Oil
• ½ cup rehydrated wood ear mushroom, finely chopped
• 16 Organic Dried Shiitake Mushrooms (Log-Grown), soaked
• ½ cup reserved shiitake mushroom soaking water
• ¼ cup goji berries
• 48 dumpling wrappers

Equipment

• Mixing bowls
• Pot

Instructions

1. Squeeze the excess moisture out from the shiitake, trim the stems off, and finely chop.
2. In a bowl, mix the ground chicken with potato starch, salt, soy sauce, MSG, and ginger. Knead the filling over itself repeatedly for a minute, until the meat is no longer crumbly.
3. Next, add the camellia oil and vigorously stir the filling in one direction until it emulsifies, about 2 minutes. While mixing, add 2 tbsp of the reserved mushroom water at a time. Mix until the water is absorbed, then continue in the same increment until the full amount of reserved liquid is added. The filling should be sticky and cohesive. Finally, mix in the chopped shiitake, wood ear, and goji.
4. Fill each wrapper with about 2 tbsp of filling and fold as desired.
5. Bring a large pot of water to boil over high heat. When the water reaches a rapid boil, drop the dumplings in a couple at a time. Stir to make sure the dumplings don’t stick to the bottom of the pot.
6. When the water reaches a rapid boil again, add 1 cup of water. Bring it to a boil again, then cook for 4 to 6 minutes. The dough should be slightly translucent and the filling cooked through.
7. Remove the dumplings from the pot with a slotted spoon and place them on a plate. Drizzle with a little more sesame oil to prevent sticking.
8. Serve with your favorite dipping sauce.