Enoki mushrooms are the thin white mushrooms which you can find at many stores, and is virtually always sold at Asian grocery stores. It is also known as golden needle mushroom. If you cannot find fresh Enoki mushrooms, you can also use dried ones, which must be soaked in water to hydrate before use. Traditionally used in soup, Enoki mushrooms give an extra crunchy texture to this delicious chicken dumpling.
Enoki Mushroom, finely chopped, 1 cup
Chicken breast, ground, 2 cups
Bamboo shoot, diced, ½ cup
Soy sauce, 2 tablespoons
Salt, 1 teaspoon
Cooking wine, 1 tablespoon
MSG, 1/3 teaspoon (optional)
Garlic, minced, 1/2 teaspoon
Vegetable oil, 2 tablespoons
1. Grind up the chicken breast in a meat grinder, or just using a cleaver. Place in a bowl.
2. Finely chop the Enoki mushroom and bamboo shoots. Mix with the ground chicken meat.
3. Add soy sauce, salt, cooking wine, MSG (optional), minced garlic, and vegetable oil to the filling, and mix well.
4. Leave on the countertop for 20 minutes for the flavors to mix. You can prepare the wrappers in the meantime. See How to Make Chinese Dumpling Wrappers for details.
5. Wrap the filling with the dumpling wrappers. You can store the wrapped dumplings for several days in the fridge if you do not want to cook it immediately.
6. Boil a pot of water, and add a dash of salt to the water.
7. Cook the dumplings by boiling for 15-20 minutes.
8. Drain away the water. Serve the dumplings with your favorite dipping sauce.
Enoki mushrooms are crunchy, but have a rather subtle flavor, which together with the bland flavor of chicken, makes this one of the less intensely flavored dumplings. I personally find this a refreshing change from the usual dumpling recipes, but if you prefer strong flavors, just be sure to use a dipping sauce with a little more kick to it. A spicy dipping sauce goes very well with this dish.