- Re-hydrate shitake mushrooms: place dried mushrooms in a bowl, pour hot water over them to cover, and weigh them down with a saucer or jar to ensure they stay submerged. Leave overnight.
- Drain mushrooms and squeeze them to remove excess water. Finely chop mushrooms, scallions, and jicama.
- Mix vegetables into the chicken, then add the olive oil, soy sauce, sugar, and salt and mix to combine well.
- Test the mixture: Boil a small amount of water in a saucepan and use a spoon to scoop out about a teaspoon's worth of the chicken mixture. Place the spoon with mixture into the water and boil for 2-3 minutes, until it is cooked through. Taste, and adjust seasonings if needed.
- Set up your workspace with a small bowl of water, a tray or sheet pan covered in a kitchen towel, and plenty of paper towels. Fill each dumpling according to the step-by-step instructions here [this should be a link], or by simply wetting the edges of the wrapper with water and folding the wrapper in half with some of the filling inside to create a half-circle, pinching the edges firmly to seal. When making dumplings, begin with a small amount of filling, so that they're easier to work with, and increase the amount as you get used to the technique. Set each dumpling aside on the cloth-covered tray.
- To cook the dumplings, bring a large pot of water to a boil and drop a few dumplings into the water. When the dumplings float to the surface, add a cup of cold water to the pot. When the water reaches a boil for a second time, the dumplings should be done.
- Serve with bowls of Chingkiang vinegar or with a mixture of equal parts rice vinegar and soy sauce and a few drops of sesame oil.
Image Credit: Anna Stockwell
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