Traditionally, Asian dumplings are made with ground pork so to change things up I used ground chicken. Honestly, after you load the filling up with soy sauce, sesame oil and a few other goodies, you won’t even be able to tell what kind of protein is in it. In addition to changing up the meat in these Asian dumplings, I also added in a few extra things like roasted shiitake mushrooms and snow peas. I wanted to add a touch more umami flavor with the mushrooms to help compensate for using chicken instead of pork. It definitely adds a nice meaty flavor and texture to the dumplings and honestly, I’m thinking I’ll be doing it for here on out. It was that good.
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