Chinese New Year is still a month away, but I've already started preparing some recipes. Today, I want to share the Chinese chicken dumpling recipe that can be frozen and stored for later.
Although pork is the most commonly used filling in Chinese recipes, I opt for chicken as a healthier alternative due to its lower fat content.
In this recipe, I will share with you the simplest method to fold the dumplings and cook them in two simple ways: one is to boil them in water, and the other is to pan-fry them.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/chinese-ch... )
Ingredient A
300g chicken thigh meat
1/4 tsp salt
1/4 ground white pepper
2 tsp sesame oil
1 egg white
1/4 tsp Chinese five-spice powder
1 tbsp light soy sauce
1 tbsp oil
100g Chinese chives
5 medium-sized dried shitake mushrooms, cut into small dice
26 dumpling wrappers
Ingredients B
1 thumb-size ginger, cut into pieces
1 stalk green onion, cut into sections
1/4 cup hot water
Ingredient C: Dumpling sauce
2 tbsp Chinkiang vinegar
2 tsp light soy sauce
1 tsp sesame oil
2 tsp Sichuan chili sauce (optional)
1 tsp sugar
1/4 tsp salt
Method:
Prepare the filling
- Combine the seasoning in Ingredient A (except chives and mushrooms) with the minced chicken in a large bowl.
- Add hot water to ginger and green onion for ten minutes. Strain and add gradually add the ginger extract into the chicken meat, stirring in one direction until the liquid is fully absorbed.
- Soak the dried shitake mushrooms until soft and cut them into small dice.
- Mix the chopped chives and mushrooms with the chicken meat.
- Lift it and throw it back into the mixing bowl repeatedly. This action mechanically breaks down the connective tissue of the chicken.
Wrap the dumplings
- Then, moisten the edges of the wrapper with some water.
- Next, take a scoop of the dumpling filling and place it at the center of the wrapper. Press it gently so that it is firmly in place.
- Fold the dumpling in half by sticking two opposite points of the wrapper together. Create two pleats on each side. (Please refer to the video, which provides clear instructions on how to wrap the dumplings properly.)
Make soup dumplings
- Place the dumplings into the boiling water.
- Let the dumplings cook for 30 seconds without disturbing them.
- Add a few tablespoons of cold water to lower the temperature. Once the water returns to a boil, check if the dumplings are cooked by seeing if they float on top of the water. If they are not floating, add more cold water to reduce the temperature and let it boil again.
- Once the dumplings are cooked, remove them immediately from the water and drain them.
Make fried dumplings
- Heat oil in a pan over low to medium heat.
- Arrange the dumplings in a single layer. Pan-fry for half a minute,
- Next, add some water to the pan until it reaches about 1/4 of the height of the dumplings.
- Cover to cook the upper part of the dumplings for about 3 minutes, then remove the lid.
- Once all the water has evaporated, loosen the dumplings from the pan and continue pan-frying until the bottom turns golden brown.
Make the dipping sauce.
- Mix all Ingredients C in the recipe.
#chickenndumpling #dumplings #鸡肉饺子
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