Chicken and shiitake dumplings are a delectable fusion of tender ground chicken and umami-rich shiitake mushrooms, wrapped in a delicate homemade dough. These dumplings offer a perfect balance of flavours and textures, making them an ideal dish to celebrate Lunar New Year or enjoy as a comforting meal any time of year.
overnight
10 to 30 mins
Serves Makes approximately 30–35 dumplings
Dairy-free, Egg-free, Nut-free, Pregnancy-friendly

From Saturday Kitchen
This chicken and shiitake dumpling recipe gets a Nutri-Score of C. While it contains lean protein from chicken and beneficial nutrients from shiitake mushrooms, the use of oils and salt in the recipe contributes to a moderate nutritional profile. The homemade dough and steaming method help to keep the fat content lower than deep-fried alternatives.
Equipment
- Large Mixing Bowl … check on Amazon
- Rolling Pin … find it here
- Bamboo Steamer … see the 4* range
- Wok or Large Saucepan … view on Amazon
- Frying Pan … check availability
- Kitchen Scale … top rated options
- Knife … explore on Amazon
Ingredients
For the dough
- plain flour 100g/3½oz, plus extra for rolling out
- salt pinch
For the filling
- chicken mince 150g/5½oz
- shallots 150g/5½oz, peeled and chopped
- dried shiitake mushrooms 150g/5½oz, soaked overnight and chopped
- shallots 150g/5½oz, finely chopped
- fresh root ginger 1 tsp, grated
- white pepper pinch
- salt 1 tsp
- chicken stock cube 1, crumbled
- sugar 2 tsp
- light soy sauce 2 tbsp
- vegetable oil 40ml/1fl½ oz, plus extra for frying
- sesame oil 1 tbsp
For the garnish
- spring onions 2–3, trimmed and chopped
- chilli oil 2–3 tbsp
- red chilli 1, thinly sliced
- chilli sauce
- gold leaf powder optional
Method
Prepare the Dough
- Mix 100g plain flour, a pinch of salt, and 40ml water in a bowl. Knead until firm, then rest for 10 minutes. This initial rest allows the flour to fully hydrate, making the dough easier to work with.
- Knead again for 2–3 minutes, then rest for another 10 minutes. Repeat this step once more. This process develops gluten, ensuring a tender yet chewy wrapper.
- Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm circles to create dumpling wrappers. The thin, even wrappers are crucial for the perfect texture of the cooked dumplings.
Prepare the Filling
- In a large bowl, combine 150g chicken mince, 150g chopped shiitake mushrooms (soaked overnight), 150g finely chopped shallots, and 1 tsp grated ginger. The overnight soaking of shiitake mushrooms intensifies their umami flavour.
- Add a pinch of white pepper, 1 tsp salt, 1 crumbled chicken stock cube, and 2 tsp sugar. Mix thoroughly, then incorporate 2 tbsp light soy sauce, 40ml vegetable oil, and 1 tbsp sesame oil. This combination of seasonings creates a well-balanced, flavourful filling.
Assemble and Cook the Dumplings
- Divide the filling evenly among the dumpling wrappers. Fold each wrapper in half around the filling, pinching the edges to create pleats. This pleating technique not only seals the dumplings but also adds an attractive appearance.
- Steam the dumplings in a bamboo steamer over a wok or saucepan with hot water for 9 minutes. Steaming cooks the filling gently while keeping the wrapper tender.
- For a crispy bottom, heat oil in a frying pan and fry the steamed dumplings on their flattest side over medium-high heat until crispy. This step adds a delightful textural contrast to the soft steamed dumplings.
Serve and Garnish
- Arrange the dumplings on a serving plate. Sprinkle with chopped spring onions, drizzle with chilli oil, and garnish with thinly sliced red chilli. For an extra touch of luxury, you can add a sprinkle of gold leaf powder.
- Serve immediately with chilli sauce on the side. The combination of the crispy-bottomed, tender dumplings with the spicy, savoury garnishes creates a delightful eating experience.
Suggested Wine Pairing
Majestic: Yealands Estate Single Vineyard Sauvignon Blanc
This crisp New Zealand Sauvignon Blanc offers zesty citrus and herbaceous notes that complement the savoury chicken and shiitake flavours. Its bright acidity cuts through the richness of the dumplings.
Tesco: Finest Premier Cru Chablis
A classic unoaked Chablis provides a mineral-driven profile with subtle citrus notes. Its clean, crisp character pairs well with the delicate flavours of the chicken and shiitake dumplings without overpowering them.
Sainsbury’s: Taste the Difference Alsace Gewürztraminer
This aromatic white wine features lychee and rose petal notes that beautifully complement the umami-rich shiitake mushrooms. Its slight sweetness balances any heat from the chilli garnishes.
What can you serve with this
- Chinese smashed cucumber salad offers a cool, crunchy contrast to the warm, soft dumplings.
- Steamed edamame provides a healthy, protein-rich side that complements the dumplings without overwhelming them.
- Hot and sour soup is a classic pairing that adds a tangy, spicy element to the meal.
- Stir-fried bok choy with garlic adds a fresh, green vegetable component to balance the meal.
- Chinese tea, such as oolong or jasmine, cleanses the palate and aids digestion, making it an ideal beverage pairing.
Nutri-score Health Check
This chicken and shiitake dumpling recipe has been assigned a Nutri-Score of C. Here’s a breakdown of the factors considered:
- Positive contributors: Lean protein from chicken, fibre and nutrients from shiitake mushrooms, moderate use of vegetables (shallots, spring onions)
- Negative contributors: Use of oils (vegetable and sesame), salt content, added sugar
The score reflects a balance between nutritious ingredients and those that should be consumed in moderation. To improve the healthiness:
- Reduce the amount of added oils and salt
- Increase the proportion of vegetables in the filling
- Consider using whole wheat flour for the wrappers to boost fibre content
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- Can I make the dough in advance?
Yes, you can prepare the dough up to 24 hours in advance. Keep it wrapped in plastic in the refrigerator and bring to room temperature before rolling out. - Is it possible to freeze these dumplings?
Absolutely. Steam for 9 minutes, then freeze in a single layer. Once frozen, transfer to a freezer-safe container. When ready to eat, steam again for 5 minutes to defrost before frying. - Can I use fresh shiitake mushrooms instead of dried?
Yes, but dried shiitake mushrooms have a more intense flavour. If using fresh, you may want to increase the quantity slightly to achieve a similar taste profile. - What’s the best way to seal the dumplings?
Moisten the edge of the wrapper with water, fold in half, and pinch the edges together, creating small pleats as you go. This ensures a secure seal and an attractive appearance. - Can I make these dumplings vegetarian?
Certainly. Replace the chicken mince with finely chopped vegetables like cabbage and carrots, or use a plant-based mince substitute. - How long can I store the cooked dumplings?
Cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying. - What if I don’t have a bamboo steamer?
You can use a metal steamer basket or create a makeshift steamer by placing a heat-proof plate on a rack in a covered pot with some water at the bottom. - Can I adjust the spice level?
Absolutely. Adjust the amount of white pepper in the filling and the chilli oil garnish to suit your taste preferences. - What’s the purpose of the gold leaf powder?
Gold leaf powder is purely decorative and symbolic, often used in celebratory dishes. It’s completely optional and doesn’t affect the flavour. - Can I use store-bought dumpling wrappers instead of making my own?
Yes, you can use store-bought wrappers for convenience. Look for thin, round dumpling or gyoza wrappers in the refrigerated section of Asian grocery stores.