Chicken Dumplings

Dumplings is a dish that’s almost universally loved. Most of us order them when we go to a restaurant, but somehow refrain from making them at home thinking it’s difficult. I was in that category until I saw Ria of Ria’s Collection making them in batches. And they looked so beautiful. Ria has been my inspiration to bake. Her blog and Instagram profile is an inspiration for anyone. Seeing her perfect potstickers I was inspired to give them a try!

They aren’t as intimidating as they seem! Once you get a hold over folding the wrappers, it’s an easy job. I did my dumpling fold watching the video below. You can keep it on a work surface and fold, or once you get a hang of it hold it in your hands and fold. You can fold it however you want to, just ensure the dumplings are sealed well.

I made a chicken filling that suits the palette of my family. You can make any mildly flavoured filling. Dumplings are normally made with raw meat filling ,which cooks while steaming. I’m a bit wary of uncooked meat, the reason why I cook the filling first. You can choose your method of filling as per your convenience.

Chicken Dumpling

Lejna

One of the most universally loved dish. Make a restaurant style dumpling at your home in ease!

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Appetizer

Cuisine Chinese

Servings 40 pieces

Ingredients

  

Wrapper

• 2½ cup All-purpose flour
• ¼ tsp Salt
• ⅔ cup Boiling water
• ⅓ cup Ice cold water

Chicken Filling

• 2 pieces Chicken breast chopped
• ½ cup Spring onion bulb chopped
• 2 tsp Garlic chopped
• 2 tbsp Soy sauce
• 1 tsp Pepper powder
• ¼ cup Spring onion chopped
• 4 tbsp Sesame oil

Dipping Sauce

• 4 tbsp Soy sauce
• 2 tbsp Rice vinegar or white vinegar
• 1 tsp Ginger chopped

Instructions

 

Wrappers

• In a large bowl, measure in the flour and the salt.
• Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). 
• Now pour in the ice-cold water. Stir vigorously again for 30 seconds or until a shaggy dough begins to form.
• Set aside the spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl.
• Turn out the dough onto a clean work surface. You don't have to dust the work surface with flour, unless the dough is unmanageably sticky. The dough will come together when you keep kneading it.
• Knead the dough till it becomes soft and smooth. Transfer the dough to a bowl, wrap it with a damp tea towel or cover the bowl with a cling wrap. Let it rest for 20 minutes while you make your filling and dipping sauce.

Chicken Filling

• Heat the sesame oil in a wok.
• Add the chopped garlic and spring onion bulbs and stir fry for 5 minutes on high flame.
• Add the finely chopped chicken pieces and salt and stir fry again for 10 minutes.
• Add the soy sauce, pepper powder and spring onions, mix well. Allow the mixture to cool completely.

Dipping Sauce

• Mix together all the dipping sauce ingredients. Set aside until ready to serve.

Rolling the Wrappers

• Cut half of the dough. Wrap the unused dough in a damp tea towel.
• Roll out the dough into a huge, thin circle. Cut out wrappers of 2½ inch diameter. Keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out.
• Repeat the same for the other half of the dough.

Folding and Steaming the Dumplings

• Scoop about 2 tablespoons (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video above to see how to fold a dumpling). After folding, press edge again to seal well. You can use any way to fold the dumplings as long as you’re comfortable with it.
• To steam dumplings, prepare the steamer by adding 2" (5cm) water to the steamer. Place the dumplings onto the steaming rack, at least one finger apart (the dumplings will expand a lot after cooking). Place the steaming rack onto the steamer and cover. Heat over medium heat until the steam comes out. Leave to cook, without peeking into the steamer, for 10 minutes or until the dumplings are completely cooked through.
• Serve immediately with dipping sauce. When the dumplings are just off the stove and still hot, carefully try one without any dipping sauce. The dumpling should have a lot of juice inside and be delicious and flavourful without any sauce.

Storing the Dumplings

• If you’re going to cook the dumplings later, place them onto a baking tray and seal with plastic wrapper. Once the dumplings are completely frozen, about a day, you can transport them to an air-tight container or a gallon bag to save freezer space. Store dumplings in the freezer for up to 1 month.

Keyword Chicken Dumplings, Chinese Dumplings, Dumpling Wrapper, Dumplings, Momos, Wonton Wrappers