Chicken Dumplings Recipe
Chicken Dumplings - Chinese dumplings with ground chicken and vegetables. Homemade dumplings are healthy and great as a light meal for apppetizer.
Servings: 6 people
Calories: 158kcal
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 (230g) ground chicken thighs
- 4 oz (230g) 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
- 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.
- 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 (10cm) in diameter.
- Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
- Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
- 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.
- 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.
- 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.
Video
Notes
You may use ground pork instead of ground chicken, if you like.
Nutrition
Serving: 6people | Calories: 158kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 369mg | Fiber: 1g | Sugar: 1g