Next time you’re craving dumplings from your favorite take-out spot, make your own! Yes, seriously. These chicken shiitake dumplings are super easy to make, fun to fold (great to do with kids!), and wayyyy healthier than takeout (3 dumplings for 1 WW SP on all plans – hello!). With just a few simple ingredients and some patience, you can crank out a bunch and freeze some for quick and easy meals/snacks later in the the week. I like to freeze these raw, and they keep in the freezer for up to 3 months!
These dumplings are also air fried instead of pan fried, meaning they use minimal oil, while still getting a nice golden crisp. If you don’t have an air fryer, you can totally cook these on a pan as well (instructions below).
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- 1 12 oz pack of dumpling wrappers (I used Nasoya wonton wrappers, they’re 1 SP for 3 wrappers). The folded dumplings use a circular wrapper, so if you can only find square ones, just cut them into circles with a lid of some sort or a knife!
- 1 lb lean ground chicken
- 4 oz shiitake mushrooms, diced
- 4 garlic cloves, pressed
- 4 green onions, chopped finely
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh minced ginger
- 1/4 tsp red pepper flakes
- Oil spray for air frying or oil for pan frying
- Dipping sauce of choice (ponzu, black vinegar, or store bought are all delicious!)
- Combine chicken, diced mushroom, garlic, green onion, soy sauce, rice vinegar, ginger, and red pepper flakes in mixing bowl
- Lay out wonton wrappers, and place up to 1 tsp of filling in the middle (see image). You don’t want to over-stuff these!
- Wet your finger, and wet one half of the dumpling wrapper rim
- Fold dumpling wrapper over so it is a half-moon shape
- Starting at one edge, pinch and fold to create little creases along the dumpling’s edge
- Spray all sides of the dumplings with oil spray before putting them on air fryer tray
- Air fry at 374 for 11 minutes (flip them halfway for even browning)*
*If you don’t have an air fryer, you can cook these in a pan. Heat oil to medium high in a large skillet and add a few dumplings (don’t overcrowd). Once the bottoms of the dumplings start to brown, add a splash of water and cover the entire pan with a lid, allowing steam to build. Steam dumplings for ~5 minutes, until insides are cooked through and the water has evaporated.
To Freeze Dumplings:
- Place dumplings on a parchment-lined baking sheet or plate (raw), ensuring that none of them are touching each other
- Freeze on baking sheet for 6 hours +
- Once fully frozen, put into a freezer bag and store for up to 3 months! When you go to cook them, just account for a few minutes of extra cooking time.