How to Make Chicken Dumplings from Scratch

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Chicken Dumplings Recipe

Serve: 36 dumplings
Prep time: 1 hour and 20 minutes
Cook time: 10 minutes

Dumpling filling:
• 1 pound ground chicken
• 4 fresh shiitake mushrooms, minced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon white pepper
• 1 1/2 tablespoons cornstarch
• 1/2 cup water
• 6 tablespoons extra light olive oil (can replaced with other cooking oil)
• 2 tablespoons sesame oil
• 2 stalks scallions, minced
• 4 tablespoons cilantro stems, minced
• 1/5 flat cabbage, minced

Dipping sauce:
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 3 tablespoons Chinkiang vinegar
• 2 teaspoons sesame oil

Wrappers:
• 36 dumpling wrappers

Instructions

To make the filling:

In a large mixing bowl, add in the ground chicken, shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Combined well.

In a separated large bowl, add in the flat cabbage, scallions, cilantro stem, and 2 tablespoons of extra light olive oil. (The oil will prevent the vegetables from releasing their juice while mixing in the filling. And making the dumpling wrapping process easier.)

Pour the veggies in the filling. Mix.

To wrap the dumplings:

Defrost the wrappers at room temperature for 2 hours. (Skip this step if you are using fresh wrappers.)

Dust flour over a cutting board that you plan to place dumplings on.

Add some water on the edges (So they will seal together nicely. Skip this step if you are using fresh wrappers.)

Add about 2 teaspoons of filling on the wrapper. Fold and seal the dumplings.

Place the dumpling on the cutting board. Do the same with the rest.

To make the dipping sauce:

In a bowl, add garlic, soy sauce, Chinkiang vinegar, and sesame oil. Mix well. Set aside.

To boil the dumplings:

In a large pot, bring water to a boil. Add in the dumplings. Use the back of a ladle to stir. Cover the lid to cook the wrapper. Once it’s boiling again, uncover the lid to cook the filling. Add about 1/2 cup of water to the pot. (We add water here to prevent the wrapper from leaking or breaking apart.) Bring to a boil, and add another 1/2 cup of water to the pot. Bring to a boil, and add another 1/2 cup of water to the pot. Bring to a boil. Serve!

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