Chicken and mushroom dumplings

Ching-He Huangs delicious open-wrapped steamed dumplings are great to serve at dinner parties as a starter
By Ching-He Huang
Chicken and mushroom dumplings
  • Rating:
  • Serves: 3 (makes 24 dumplings)
  • Cook Time: 8 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • Siu Mai dumpling skins or 24 wonton wrappers, (available in Chinese supermarkets)
  • 1 egg, beaten
  • vegetable oil, for greasing
  • chinese wolfberry (goji berry), to garnish (optional)
  • 1 tbsp hot chilli sauce
  • 1 tbsp light soy sauce
  • Chinese oolong tea tea, to serve (optional)


  • 185 g minced chicken thighs, meat
  • 3 dried shiitake mushrooms, soaked and finely chopped
  • 1 large spring onion, finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing rice wine
  • 1 tsp sesame oil
  • 2 tsp cornflour

Tips and Suggestions

Ching says: These dumplings can be found in all the dim sum restaurants in Hong Kong and across the world. There are some restaurants that just serve this dumpling with pork and prawn mushroom filling topped with a red wolfberry (otherwise known as goji berry) on the top. However one of my favourite has to be with the minced chicken thigh and dried shitake mushroom filling. The chicken thigh meat is roughly diced with a cleaver so that when cooked you can detect a bite from the meat. This is one of my all time favourite dim sum snacks and great to serve with some chilli or soy dipping sauces of your choice. You can find the dumpling skins in the chilled sections of the Chinese supermarket each piece has been cut to perfection. If you have time, you can try making your own; the skins are made from egg yolk, flour, water and salt.


1. For the filling: combine all the filling ingredients in a bowl and mix well. Season to taste with salt and freshly ground black pepper.

2. Take one wonton wrapper, brush it lightly with some beaten egg wash, and place 1 teaspoon of the filling in the centre to make 24 small dumplings, (or 2 teaspoons to make 12 large dumplings). Gather up the sides of the wrapper and mould around the filling into a ball shape, leaving the centre exposed and pinching the wrapper in at the waist of the ball. Pinch the wonton paper around the filling firmly to prevent it from opening up and separating from the filling once cooked.

3. Garnish the top of each dumpling with half a goji berry, if desired.

4. Oil the bottom of a bamboo steamer and line with greaseproof paper. Brush the paper with a little oil to prevent the dumplings from sticking to the paper.

5. Arrange the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 8 minutes until cooked through.

6. Combine the chilli and soy sauces in a bowl.

7. Serve the dumplings with the chilli soy sauce for dipping and a cup of smoky oolong tea.

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