Chicken and Green Onion Dumplings W/ Balsamic Soy Dipping Sauce

"I found a number of recipes from Hawthorne Lane restaurant in SF. These dumplings just make me want to cook them now! Would be a good recipe to freeze as well"
photo by RonaNZ photo by RonaNZ
photo by RonaNZ
photo by RonaNZ photo by RonaNZ
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
32 dumplings


  • 2 lbs ground chicken (dark meat is good)
  • 10 large shiitake mushroom caps, minced
  • 2 teaspoons minced ginger
  • 23 bunch scallion, chopped fine
  • 1 tablespoon cilantro, minced
  • to taste salt and pepper
  • 1 (340 g) package dumpling wrappers
  • 4 savoyed cabbage leaves, blanched
  • Sauce

  • 14 cup balsamic vinegar
  • 14 cup soy sauce
  • 14 cup mushroom soy sauce
  • 1 tablespoon grated ginger
  • 1 fluid ounce Worcestershire sauce


  • make the dipping sauce:.
  • Combine all ingredients and allow to stand for 30 minutes.
  • make the dumplings:.
  • Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
  • Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
  • Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.

Questions & Replies

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  1. anme7039
    I scaled this down to make about eight dumplings and it worked just fine. I didnt have mushroom soy sauce so I put some mushrooms in the blender and mixed the sauce together that way to see if I could get an extra mushroom taste and it seemed to work quite well since the dipping sauce was excellent. Took about eight minutes to cook, but I may just be overly catious when it comes to cooking meat. Great recipe!
  2. evelynathens
    I chose this recipe because: a) we love dumplings! b) it uses mushroom soy - which I almost NEVER see called for in recipes and which I always have on hand (love it!) and c) did I mention we love dumplings?<br/><br/>These have great flavour - the seasonings are the perfect blend with the chicken/mushroom mixture, the dipping sauce was full of zing and, like another reviewer, the tip of placing each dumpling on a cabbage leaf to avoid sticking is pure genius! Thank you!
  3. DailyInspiration
    Made these dumplings as an appetizer tonight and they turned out well. I used ground pork vs. chicken and unfortunately, I did not have mushroom soy sauce. Not sure what the difference is in taste between the two soy sauces. I added a little honey to the sauce to counteract the saltiness and it was good! This was my first attempt at steamed dumplings - not so intimidating afterall. Made for Everyday is a Holiday tag, January, 2012.
  4. RonaNZ
    This gets 5 stars for the cabbage leaf tip (what a clever idea) and other 5 stars for flavour! Wonderful - but shame you can't get 10 stars! Made for the "hot and steamy" challenge, ZWT 4.
  5. Lavender Lynn
    This is very good. My DH loved it. I could not find mushroom soy sauce so I left it out. Otherwise I followed the recipe exactly. Made for Photo Tag 2007.

RECIPE SUBMITTED BY I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="">
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