Chicken Mushroom Dumplings

Swiss Brown Mushrooms really are my go-to mushrooms. They have more flavour, keep their size much better than a lot of other kinds and are not too expensive.


  • 200gr flour
  • 140ml boiling water

For the filling:

  • 325gr chicken breast
  • 125gr Swiss Brown Mushrooms
  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 1 tsp sambal
  • 1 small onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp grated laos root
  • 1 tbs finely chopped lemongrass
  • 1 packed tsp moist brown sugar
  • salt & pepper

Makes approximately 24 dumplings


Knead together the flour and boiling water to make a consistent dough without lumps. Now knead the dough some but don’t work it too much, about 2 minutes is enough, to make it somewhat elastic. Place it in a closed bag to rest for 30 minutes on room temperature. Make sure the bag is well closed, you want the steam to soften the dough.

Make the filling:
Cut the chicken into very small pieces, about 0.5cm, and do the same to the mushrooms. Combine the remainder of the ingredients in a bowl and stir it together well. The mushrooms absorb moisture quickly so if you don’t combine it all first, you may get stuck with very diverse tasting mushroom pieces.
Stir the marinade into the chicken and when combined well, add the mushrooms.

Roll the dough out to a 2.5cm (1 inch) thick log and cut it in half, then each piece in half again and each of those pieces into eight to ten pieces of 1.5cm thick each. Keep the discs under plastic wrap to stop them drying out while you roll each out to a 7-8cm disc with a thicker bottom and thinner edges (to avoid any filling soaking the bottom or leaking out). Brush the outside edge with some water.
Place a heaped teaspoon of filling in the center of the dough, a bit to one side, then bring the other half over it and squeeze it all closed. Tuck the sides under the dumplings.

Steam the dumplings for 15 minutes or boil them for 8-10 minutes.
Serve with soy sauce to dip.