Chicken Shiitake Dumplings in Tangy Chile Oil Sauce

Ingredients

• 8 ounces ground chicken, preferably thigh meat
• 4 dried shiitake mushrooms (1/2 ounce), rehydrated, stems removed and caps finely chopped (1/2 cup; see Tips)
• ½ cup finely chopped scallions, green and white parts
• 1 ½ teaspoons grated fresh ginger
• ⅛ teaspoon freshly ground white or black pepper
• ½ teaspoon kosher salt
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon canola oil or other neutral oil
• 1 ½ tablespoons sesame oil
• 40 round dumpling wrappers
• All-purpose flour, for shaping dumplings
• ¼ cup chopped fresh cilantro, for garnish

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