CHICKEN DUMPLINGS

CHICKEN DUMPLINGS
Chinese
chicken dumplings with ground chicken and vegetables filling. Homemade
dumplings are healthy and easy to make and perfect as a light meal or
appetizer.
HOW TO MAKE CHICKEN DUMPLINGS?
In this recipe tutorial, you will learn about Chinese
dumplings, how to wrap dumplings, plus tips and tricks to make the dumplings
with chicken filling.
Chinese New Year is two weeks away. For many Chinese people,
dumplings are must-have for the festivities.
On Chinese New Year’s eve, family members would gather
around in the kitchen and make dumplings for the dinner. It’s a tradition.
There are many variations of the filling
but the most popular ones are ground pork and vegetables. I often get requests
for a Chicken Dumplings as most people eat chicken, so here it is, my Chicken
Dumplings recipe that everyone can enjoy.
It’s very crucial that the dumpling filling is moist and
juicy, so you want to choose boneless and skinless chicken thighs instead of
chicken breast.
Chicken thighs is fattier, which is perfect as a filling.
The other key ingredient is napa cabbage.
For this recipe, I did a two-step process of boiling and
then pan-frying. I found this two-step method the best as the dumplings turn
out to be very crispy on the outside, but totally juicy inside.
For dumpling wrapper, I made the wrapper from scratch but
store-bought wrappers work equally well. Enjoy!
INGREDIENTS:
·
1 pack dumpling wrappers, round-shaped or homemade
dumpling wrappers
·
water for boiling
·
oil for pan-frying
·
Chinese black vinegar or Japanese ponzu for dipping
·
chili oil, (optional)
HOMEMADE DUMPLING WRAPPERS:
·
1 cup all-purpose flour
·
1/4 cup water plus 1 teaspoon water
·
extra all-purpose flour for dusting and rolling
FILLING:
·
8 oz ground chicken thighs
·
4 oz Napa cabbage, finely sliced
·
1 teaspoon grated ginger
·
1 tablespoon chopped scallion
·
2 tablespoons soy sauce
·
1/2 teaspoon sesame
oil
·
3 dashes ground white pepper
·
1 pinch salt
INSTRUCTIONS
1. If you are making
homemade dumpling wrapper, combine the all-purpose flour, water and knead until
the dough isn’t sticky and the surface becomes smooth. Cover it with a damp
cloth and rest for 30 minutes.
2. Roll out the
dough on a floured surface into a long cylinder. Cut the cylinders in half, and
then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each
piece of the dough into a dumpling wrapper about 4 inches in diameter. Set
aside for the filling. You may use store-bought dumpling wrapper and skip this
step.
3. Prepare the
filling by combining all the ingredients together. Use a spoon to mix well.
4. To assemble the
dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of
the filling onto the center of the wrapper. Do not overfill. Dip your index
finger into a small boil of water and moisten the outer edges of the wrapper.
Fold the dumpling to form a half-moon shape. Press and seal tightly in the
middle. Arrange the wrapped dumplings on a plate lined with parchment paper to
avoid the dumpling from sticking to the bottom of the plate. Repeat previous
steps until the filling is used up.
5. Heat up a pot of
water and bring it to boil. Drop the dumplings gently into the water, boil for
a few minutes until the dumplings float to the top. Use a strainer to scoop
them out and transfer to a plate. Repeat the same until all dumplings are
boiled.
6. Heat up a skillet
with some oil. Arrange about 8 dumplings on the skillet and pan-fry the
dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it
over and pan-fry the other sides of the dumplings. Add more oil and repeat the
same process above until all dumplings are turn golden brown and become crispy.
Serve the dumplings warm with the dipping sauce.
NOTES
You may
use ground pork instead of ground chicken, if you like.