Authentic Chinese chicken dumplings are filled with ground chicken and veggies. Homemade dumplings are nutritious and simple to prepare, making them an ideal light dinner or appetizer.
This cooking lesson will teach you about Chinese dumplings, how to wrap them, and some tips and methods for making chicken dumplings.
Two weeks remain till the Chinese New Year. Dumplings are a must-have for many Chinese throughout the festive season.
During the eve of the Chinese New Year, family members would assemble in the kitchen to prepare dumplings for supper. It is a custom.
There are several filling varieties, but ground pork and veggies are the most popular. As most people like chicken, I frequently receive requests for a Chicken Dumplings dish. Here it is, my Chicken Dumplings recipe that everyone may enjoy.
It is crucial for the dumpling filling to stay moist and juicy, so boneless, skinless chicken thighs are used instead of chicken breast.
Because chicken thighs contain a higher fat content, they are ideal for stuffing. The other component that is required is napa cabbage.
I cooked this meal in two stages, first boiling and then pan-frying. This two-step process worked best for me since the dumplings came out crispy on the exterior yet downright juicy on the inside.
I created my dumpling wrappers, but store-bought wrappers work just as well. This recipe has a low-calorie count of 158 calories per serving.
- 1 pack dumpling wrappers, round or handmade
- Optional: water to bring to a boil
- oil for pan-frying
- Chinese black vinegar or Japanese ponzu for dipping
- Chile oil
DUMPLING WRAPPERS MADE AT HOME:
- 1 cup unbleached all-purpose flour
- 1/4 cup more all-purpose flour for dusting and rolling
- 8 oz. FILLING (226 g) 4 oz. ground chicken thighs
- (170 g) Napa cabbage, cut finely
- 1 teaspoon ginger, grated
- 1 tablespoon scallion, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil 3 tsp freshly ground white pepper
- 1 pinch sodium chloride
1. Combine all-purpose flour and water in a bowl for homemade dumpling wrappers. Continue kneading until it is smooth and not sticky. A damp cloth should be wrapped around it and let sit for 30 minutes.
2. Place and roll the dough into a long cylinder on a floured surface. Each cylinder should be split in half and then cut into 12 little halves. Roll each piece of dough into a 4-inch-diameter dumpling wrapper after dusting it with flour. Put the filling in a separate bowl. If you’re using pre-made dumpling wrappers, you may skip this step.
3. Mix all of the fillings in a bowl. Mix well with a spoon.
4. To construct the dumplings, lay a wrapper piece in your hand and spoon the filling into the middle. Avoid overfilling. Dip your index finger into a small pan of simmering water and wet the wrapper’s outside edges. The dumpling is folded in half to create a half-moon shape. In the center, firmly press and seal. Use parchment paper to line a dish and arrange your dumplings to avoid sticking to the bottom. To finish the operation, repeat the previous steps.
5. Bring some water to a full boil in a pot. Gently drop the dumplings into the water until the dumplings float to the surface. Scoop them out using a sieve and put them on a platter. This procedure is repeated until all dumplings are cooked.
6. Arrange approximately 8 dumplings in the skillet and pan-fry for about 2 to 3 minutes, or until the bottoms turn light golden. Pan-fry the opposite side of the dumplings. Repeat the technique above until all dumplings are golden brown and crispy. Serve the dumplings with the dipping sauce while they are still warm.