Chicken-and-Cashew Dumplings

Make the dumpling wrappers

1. Put the flour into a medium bowl. Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together. Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes. Return the dough to the bowl and cover with plastic wrap. Let rest at room temperature for at least 1 hour or up to 4 hours.

2. Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each). Roll each piece into a ball. Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16-inch thick and the wrapper is 3 1/2 inches in diameter. (To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)

3. Transfer the wrapper to a parchment paper–lined baking sheet and cover with a damp kitchen towel. Repeat with the remaining balls of dough.

Make the dumplings

1. Cut the chicken into 1/4-inch pieces and spread on a baking sheet. Freeze until firm but not frozen, 40 minutes.

2. In a food processor, in 2 batches, pulse the chicken until coarsely ground.

3. In a bowl, cover the mushrooms with boiling water and let stand for 15 minutes. Drain and squeeze out any excess water, then finely chop.

4. In a large bowl, combine the ground chicken with the mushrooms and all of the remaining ingredients except the cornstarch and canola oil; fold gently to combine. Fold in the cornstarch just until incorporated.

5. Lay a wrapper in the palm of one hand. Using your finger, brush the outer edge with water. Spoon 1 heaping tablespoon of filling in the center. Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere. Fold a pleat in the wrapper on the top left, angling back toward the center. Press with your fingers to adhere. Repeat the pleating on the top right of the wrapper to meet the first pleat in the center. Transfer the dumpling to a parchment paper–lined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.

6. Pour enough canola oil into a large nonstick skillet to cover the bottom. Arrange some of the dumplings in the skillet with a non-pleated side down (you will need to work in batches). Cook over low heat until golden on the bottom, about 3 minutes.

7. Carefully pour in enough water to reach halfway up the dumplings. Cover and cook until almost all of the water is absorbed and the filling is cooked through, about 4 minutes. Uncover and cook until all of the liquid has evaporated and the dumplings are crispy on the bottom, about 2 minutes longer. Carefully invert onto a plate. Repeat the process with the remaining dumplings. Serve warm.

Make Ahead

The wrapper dough can be refrigerated for two days and brought to room temperature before rolling out.

The filling can be refrigerated overnight. The assembled, uncooked dumplings can be frozen for up to 1 month and cooked from frozen. Just add 2 minutes to the covered cooking time in Step 2. Alternatively, you can boil or steam the frozen dumplings for about 8 minutes.