Directions

1. Rinse the kibbled mushrooms over a fine sieve and lay out on a kitchen towel to dry.

2. Place a large skillet or wok over high heat. Add 2 tablespoons of neutral cooking oil and the chopped celery. Cook for 2 minutes and add the kibbled mushrooms and green onions. Cook for 3-4 minutes and add 1 tablespoon of water. Mix to deglaze the pan and empty the mushroom mixture into a large bowl. Place the bowl in a refrigerator to cool completely.

3. When the mushrooms are cold add to the bowl ground chicken, ginger powder, 2 teaspoons of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of sugar and 2 tablespoons of sherry. Use hands to thoroughly combine this mixture into a paste. Chill for 1 hour.

4. Remove wonton wrappers from plastic and cover with a damp towel; have baking sheet lined with parchment prepared.

5. Lay out four or five wrappers and using a finger moisten 2 of the edges, or half if the skins are round. Spoon about 2 teaspoons of chicken and mushroom filling onto the center and fold the dry edges onto the wet edges. The crimped edge can be pinched to form dimples if desired.

6. Store the dumplings on the paper-lined pan and when the mixture is all used chill the dumplings covered for at least one hour. These can be frozen and stored in zip bags. To cook dumplings place a large skillet over medium-high heat. Combine the remaining soy sauce, sugar, sesame oil and sherry; double this volume with water, about 1/4 cup.

7. To the hot pan add 1 tablespoon of cooking oil. When it shimmers place dumplings in the pan with the flatter side down. Fill the pan but do not over crowd so that they cannot be easily moved. Fry the dumplings for 2-3 minutes until golden brown and pour 1/3 of the soy liquid in the pan, quickly cover and steam the dumplings until the liquid is almost gone. Gently shake the dumplings in the pan to coat and continue frying until the pan is dry. Remove the dumplings to a plate and serve.