Chinese Chicken Dumplings Recipes

POTSTICKERS

Steps:

• Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
• Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
• Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.

ASIAN CHICKEN DUMPLINGS

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

CHINESE DUMPLING SOUP RECIPE

Steps:

• Method: Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you're ready to wrap dumplings. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won't leak out while boiling. Repeat this step to finish wrapping with the remaining fillings. Bring the chicken stock to a boil over high heat in a pot. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.

HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
• Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
• In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
• Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
• Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
• Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
• Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
• Slow down your heat and heat until the bottom becomes crispy and golden brown.
• Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

CHICKEN ASIAN DUMPLINGS (TWO WAYS)

Steps:

• Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
• Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
• Brush all four edges of the wrapper with water. (This helps it stick together.)
• Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

CHINESE CHICKEN DUMPLINGS

Steps:

• Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
• In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
• Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
• Put the chicken broth and water into a saucepan and bring to a boil.
• Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.
• Remove with a slotted spoon and serve warm with soy sauce to dip.

CHINESE CHICKEN DUMPLINGS

Steps:

• To make the Dumpling Filling: In a bowl, mix all the ingredients together.
• To make the dumplings: Wet the edge of a dumpling wrapper. Place a teaspoonful of the filling in the middle of the wrapper. Fold the wrapper in half to form a semi-circle. Pinch the sides of the wrapper to seal the mixture. Crimp the seal with your fingers to form pleats, or use a fork. Stand the dumpling, seam side up, on a tray lined with baking paper. Repeat with the remaining filling and wrappers, keeping the dumplings separate on the tray to avoid them sticking together.
• Line a bamboo or metal steamer with baking paper. Steam the dumplings over boiling water for 10-12 minutes or until they are tender and filling is cooked. Remove from the steamer and stand for 1-2 minutes before serving them with the dipping sauce.
• To make the dumplings crispy. Heat a little oil in a non-stick frying pan. Place the steamed dumplings seam side up into the pan and cook over a medium heat until the bases are golden and crispy.
• To make the Sweet Chilli Dipping Sauce: Whisk the ingredients together.

DUMPLING DIPPING SAUCE

Steps:

• Gather the ingredients.
• Place the chili powder or chile flakes into a heatproof bowl.
• In a small saucepan, heat 2 tablespoons of oil.
• Pour the hot oil into the chili powder. Let it cool.
• The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
• Gather the ingredients.
• In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
• Serve with your favorite dumplings.