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Quick and Easy Chicken Dumpling Recipe

Dumplings have always been a menu item which I have shied away from attempting to cook at home. The intricate folds of the dough and the almost perfect look of each one is very intimidating. One Sunday while binge-watching cooking TV shows I saw a cook assembling dumplings at breakneck speed and decided it was time to overcome my fears and give it a go.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 25 Dumplings
Calories 40 kcal

Equipment

  • Skillet
  • Rolling Pin
  • Mixing bowl
  • Damp cloth
  • Strainer
  • Large pot

Ingredients
  

Dumpling Wrapper Ingredients:

  • 250 g Plain white flour
  • ½ Cup Tap water

Chicken Dumpling Filling Ingredients:

  • 1 kg Chicken thigh meat ground
  • 500 g finely chopped mushrooms
  • 3 Cloves finely diced garlic
  • 1 finely diced green chilli
  • 3 Stalks Diced spring onion
  • 1 Finely diced shallot
  • 1 inch grated fresh ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin

Instructions
 

Making the 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.

Making the filling

  • Mix ground chicken thighs, mushrooms, garlic, green chilli, spring onion, shallots, ginger, soy sauce, sesame oil, and mirin in a bowl.

Assembling the dumpling

  • Add about a teaspoon of filling into the center fo the dumpling wrapper and pleat or fold the dumpling.
  • 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.
  • If you have any extra uncooked dumplings feel free to freeze them for cooking on another day.
Keyword asian food, dumplings