Chicken Shiso Dumplings

Preparation

Prep Dough

Make dumpling wrappers of your choice using this recipe. You can also use store bought as a substitute.

Make Filling

On a medium sauce pan, cook 1/3 lb of chicken thigh with a little bit of olive oil. Use a spatula to break up into small pieces, set aside when fully cooked through. Combine the cooked and uncooked chicken thigh along with the rest of the filling ingredients. Now it's time to get your hands dirty. Use your hand and fingers to mix all that juicy meat mixture goodness together, making a circular motion until the filling looks homogenous and sticky, about 3 minutes.

Assemble Dumplings

Place a large dab of meat (about a 2/3's the size of the wrapper) into the middle. Make a taco shape with your wrapper. Push in the bottom of the taco and pinch the edges together. Continue the pushing and pinching of the wrapper until it is sealed tightly.

Cook, Serve

If Steam-Frying — Add generous dab of vegetable oil and place dumplings bottoms down and fry on medium heat for one to two minutes. Add 1/2 cup to 1 cup of water and place a lid on top (add water quickly to avoid too much splattering) and steam for 5-6 minutes on medium high heat. Once the water has evaporated give the pan a little shake and stir to give the dumplings an even browning, serve.

If Boiling — Place dumplings in a pot of boiling water. Let sit for a couple minutes until the water is boiling again. Pour a 1/2 cup of cold water into the pot to settle the boiling water back down (this will allow the filling to cook without having the wrappers break apart) Wait again until the water is boiling and dumpling start to float. Your dumplings should be ready to eat on the second boil (check one to make sure filling is cooked). If not just add another 1/2 cup of water and repeat process until dumplings are floating and water is boiling. Fetch those little guys out with a strainer, serve.