Spicy Chicken Steamed Dumplings Recipes

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!

HOW TO MAKE CHICKEN STEAMED MOMOS RECIPE STEP BY STEP

Steps:

• Take 350 grams chicken mince or keema (store-bought, or make it at home) in a mixing bowl.
• For making momos filling, add 2 teaspoons of grated ginger-2 teaspoons of garlic, 1+1/2 tablespoon chopped onion, 1 tsp soya sauce, 1 teaspoon salt, and 1/2 tsp white or black pepper powder with the minced chicken meat.
• Then mix all the ingredients well and this momos chicken filling is ready, cover it with a plate and keep the bowl aside.
• Take 2 cups of all-purpose flour or Plain maida, add 3/4 teaspoon of salt to it and mix all the ingredients well.
• Then take hot water and gradually mix it with the flour and start kneading it.
• Knead it until a little soft and smooth dough is made.
• For making this soft dough I have used about one and a half cups of hot water.
• Once momos dough is ready either cover the bowl with a tight lid or use the cling wrap to make it soft. Keep it aside for at least 30 mins
• After half an hour, first, take the dough and divide it into a few strips.
• Then cut the strips into small portions and turn them into small lemon size balls. Sprinkle flour on it.
• Take a rolling pin, and start rolling those balls. Turn those flour balls into a thin round disk by dusting flour on the rolling board or on the kitchen table.
• Take such a disk on your palm, and put a spoon full of stuffing in the center of it.
• Now start folding the momos with your fingertips.
• First, take both edges of the disk and make a hard pinch to close its end (as directed in the picture below).
• Then make each pleate with your left fingertip and join its end with the last pleat by pressing it with your right fingertip. As shown in the pics below.
• Keep continuing the method of making the pleats and joining them together, and lastly, close the ends of the disk to perfectly fold this dumpling. As shown in the below pics.
• Stuffed chicken dumplings are ready with their perfect shape. Now it is time to steam up.
• For steaming these dumplings, either use a momo steamer or a plain colander(which you have at home). Though I used an idly steamer.
• Take a plain colander pan or the colander tray used in momo or an idly steamer. Grease it with 2 teaspoons of white refined oil/vegetable oil(to avoid sticking), and arrange the momos on it.
• Or to make it oil-free, instead of greasing, put cabbage leaves or banana leaves on the steamer or colander before arranging momos on it.
• Put 1+1/2 cups( =375 ml) of water( into the momo steamer/idly steamer. Then put it on medium to high flame on the stovetop.
• If you don't have the steamer, put a water-filled pan and put it on medium to high flame on the stovetop.
• When the water starts boiling and releasing the steam, then put the momo-filled tray in the steamer or put the momo-filled colander on the top of the water-filled pan. Tightly cover the steamer or the pan.
• Let the momos steam on low flame for 18 -20 mins. After 18-20 mins, momos will be ready, then carefully take out the momos from the steamer or colander.
• When all the chicken momos are steamed up, serve it hot with spicy chili garlic chutney.

QUICK-AND-SPICY CHICKEN 'N' DUMPLINGS

Steps:

• Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
• Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken.
• Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom.
• Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes.
• Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately.

SPICY CHICKEN STEAMED DUMPLINGS

Steps:

• Place chicken thighs in a medium saucepan and add just enough water to cover completely. Bring to a simmer and cook for 20 minutes, or until cooked through. Remove chicken and allow to cool slightly, reserving cooking liquid.
• Combine soy sauce, ginger, pepper flakes, and green onion in a small jar, shake well and set aside.
• Cut chicken into chunks and place in bowl of food processor. Add mushrooms, onion, hoisin, mustard, and sriracha. Process until ground and well combined.
• Beat egg with the 1 tsp water. Working in small batches, place 1 tbsp of meat mixture on center of each wonton wrapper. Brush two edges with egg wash and fold up sides, corner to corner, to seal well around filling. Fold top corner over and secure with a little more egg wash if desired.
• Bring reserved cooking liquid to simmer in a pan with a steamer basket. Spray basket with cooking spray and place dumplings in basket.
• Cover with lid and steam 8-10 minutes.
• If you would rather cook these like potstickers with a crispy bottom, spray a shallow pan with cooking spray and set over medium heat. Set dumplings directly in pan and pour hot cooking liquid around dumplings to about 1/2 inch deep. Cover and cook 5-6 minutes or until bottoms are brown and crispy. Don't move them around during cooking or they will stick and tear.
• Serve with sauce.

SPICY CHICKEN AND DUMPLINGS

Steps:

• Slice the chicken and potatoes into 2 inch chunks. Combine the chicken, potatoes, cream of chicken, chicken broth, and both seasonings in a large pan. Judge by the size of your pan how much more water need be added. Set stove top burner to medium and let it cook for about 30 minutes. Check on softness of potatoes. Once the potatoes are close to soft or are soft turn the heat up to high. In a bowl combine the bisquick and milk. Stir to doughy ball forms. When the soup pan is boiling spoon small eat spoon sizes of the Dumplings into the pot. Cook for 10 to 15 minutes. Continuosly stirring and dunking the dumplings under the broth. Dumplings when done will have a fluffy, doughy outer edge but the center will look like a cooked biscuit. Turn off heat and let set for 5 to 10 minutes for the soup to thicken. Then serve.