1 tablespoon soy sauce plus 1 tablespoon for dipping sauce
1 tablespoon sesame oil plus ½ tablespoon for dipping sauce
1 tablespoon rice vinegar plus 1 tablespoon for dipping sauce
Make your dough by mixing the flour and ½ cup water until you get a dough that is soft and not too sticky or too dry. Add more water up to ¾ cup in order to get the right consistency.
Roll the dough into two cylinders about 1 inch in diameter. Cover them with wet paper towels and set aside while you make the filling.
To make your filling, combine all the other ingredients- chicken, minced scallions, minced mushrooms, minced ginger and minced water chestnuts. Also add 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon sake!
Chill your meat for about 30 minutes.
To make the dumplings, cut the dough into ½ inch pieces and roll them out into circles that are about 3 inches in diameter.
Put a dollop of filling into each dumpling and secure each one. I used a fork to seal mine and add a cute detail.
Meanwhile, boil a pot of water and drop in the dumplings. When they float they are done!
Serve with a dipping sauce made with 1 tablespoon soy sauce, ½ tablespoon sesame oil, 1 tablespoon rice vinegar and a splash of sake for kicks.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/chicken-dumplings/