2 lbs fresh boneless chicken thighs
¾ cup brunoised carrot
¾ cup brunoised canned bamboo shoots
1 pc Périgord truffle (or any black truffle you can get your hands on)
1 tbsp white truffle oil
1 tbsp finely minced garlic
¼ cup potato starch (and a bit extra for thickening)
¼ cup and 2 tbsp sesame oil
¼ cup oyster sauce
1½ tbsp light soy sauce
2 tsp sugar
½ tbsp ground black pepper


1½ cup wheat starch
⅔ cup tapioca starch
½ tsp salt
1½ cup boiling water
1 tbsp vegetable or canola oil



Boil a large pot of water. Dice the chicken into approximately 1cm by 1cm cubes. They should be small enough to fit inside your dumpling; if they are too big it will poke through the skin of the wrapper. Marinate the diced chicken thighs in ¼ cup of sesame oil and ¼ cup of potato starch and mix well. This step will help tenderize the chicken thighs even further. Allow the chicken thighs to sit in the fridge for at least 30 minutes. Once the chicken thighs have marinated for 30 minutes, blanch them in boiling water and strain. In a large skillet pan, add 2 tbsp of sesame oil and sauté the carrots, bamboo shoots and garlic on high heat. Once the vegetables are cooked, add the blanched chicken thighs and sauté until the chicken is cooked.


Boil water. Mix wheat starch and tapioca starch together. Add 1½ cup of boiling water to the starch mixture. Mix well with a spoon until it looks like the starch has mostly been dissolved, making sure to scrape all parts of the bowl. Take the hot dough out of the bowl and begin kneading to combine ingredients. Knead until the dough looks uniform and ingredients are well combined. There should not be any lumps of starch left. Knead in 1 tbsp of oil until it is worked smoothly into the dough. Plastic wrap the dough tightly and let it rest until you are ready to use. You can also purchase round dumplings wrappers at an Asian grocery store and skip this step.  

Cooking and assembly

Boil some water in a large pot or wok that can fit a perforated tray or something that can elevate a plate for steaming the dumplings. Portion the fun guo dough into round balls with a diameter of about 1 inch. Press the dough balls as thinly as possible with a tortilla press making sure that it is evenly thick all around.
Fill the dumpling with about 1 tbsp of the cooled filling. Seal the edges by applying gentle pressure and making sure to keep the edges dry so the dumpling may stick to itself. Place the folded dumplings on a piece of greased perforated parchment paper that fits on your steaming tray. Steam for approximately 6-8 minutes until the dough becomes translucent. Serve and consume immediately.