Chinese Chicken Dumpling Recipe – Chicken Dumplings

Chinese New Year is still a month away, but I’ve already started preparing some recipes. Today I want to share a Chinese Chicken Dumpling recipe that can be frozen and saved for later.

Although pork is the most commonly used filling in Chinese recipes, I choose chicken as a healthier alternative due to its lower fat content.

To make it easy, I’ll use store-bought packaging. Dumpling wrappers differ from wonton wrappers in that they are slightly thicker and rounder. Wraps are available in the refrigerated section of most Asian grocery stores.

I will divide the procedure in this recipe into several parts. First, I’ll discuss the ingredients needed. Then proceed to the preparation and packaging of the dumplings. Finally, go through two different ways of cooking them. Let’s get started!

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1. Ingredients needed to make Chinese Chicken Dumplings

There is no fixed way of preparing the dumpling filling, as different individuals have their preferences. Even our neighbor uses different ingredients than what I use. As a result, I will be sticking with my preferred dumpling recipe for this recipe, which is primarily Cantonese.

A. Main ingredients:

Below is a list of the main ingredients I use for the filling.

Chicken Thighs

To make the dumplings, I use boneless skinless chicken thighs instead of chicken breasts. Chicken leg is a dark meat with a higher fat content, which results in a more tender filling.

You can buy ground chicken at the grocery store, but if you prefer to make it from scratch, buy chicken thighs and remove the bones and skin. Then cut the meat into small pieces or mince it using an electric food processor.

Most cooks add 30% pork fat to lean pork to make a pork dumpling. Similarly, adding chicken fat or vegetable oil to chicken can make it more tender.

Chinese chives

The second most important ingredient in this recipe is Chinese chives. Chives are widely used to make dumplings, especially in conjunction with pork. Its taste is unique and goes well not only with pork but also with chicken. If you are looking for other alternatives to chives, you can use other vegetables such as napa cabbage, water chestnuts, cilantro (coriander) leaves, green onions (scallions), carrots and corn.

Dried shitake mushrooms

The third essential ingredient I use for my recipe is dried shiitake mushrooms. These mushrooms have a strong aroma and add flavor to the filling.

Dried shitake mushrooms need to be rehydrated before use. Soak them in water and submerge them completely by placing something heavy on top of them. If you are in a hurry, you can also use boiling water to soak them. Once they are soft, take them out and squeeze out the excess water. Finally, we cut the mushrooms into small pieces and can use them.

b. Secondary ingredients

Here is the list of secondary ingredients in my recipe.

• When making dumplings, I often prepare meatballs ginger and green onion and add them to the ground chicken. Alternatively, soak them in hot water for ten minutes and then add the ginger/green onion extract to the chicken. This second method has the advantage of getting all the flavors from the ginger and green onions without having them in the filling. In addition, ginger and green onion extract will increase the water content and act as a tenderizer to tenderize the meat.
• I’m including one too White to combine the ingredients together. Otherwise, add a bit of cornstarch as an egg substitute to bind the filling together.
• The seasoning ingredients are Cantonese, inclusive light soy sauceground white pepper, Chinese five spice powdersalt a sesame oil.

2. How to prepare the chicken filling:

Preparing the filling is quite simple.

1. Place the ground chicken in a large bowl.
2. Then mix the seasonings listed in the recipe.
3. Next, add the egg white and mix again.
4. Make a pickle with ginger and green onions by cutting them into small pieces and soaking them in hot water for ten minutes. Strain this marinade and gradually add to the chicken, stirring constantly in one direction, until the liquid is completely absorbed. It is not necessary to add all the liquid. Add enough until fully absorbed and not too much until the filling is too soft to wrap.
5. To make the chicken even more tender, pick it up and throw it back into the pot mixing bowl about twenty times. This action mechanically disrupts the connective tissue of the chicken and softens it.
6. We soak the dried shitake mushrooms in a soft drink and cut them into small cubes.
7. Finally, stir in the chopped chives and mushrooms with the chicken.

The dumpling filling is now ready to be used in the next step.

Note: The filling is raw, so you can’t taste it now. However, you can spoon and microwave a small amount of the filling. A taste test will help you adjust the taste before wrapping all the dumplings.

3. How to wrap dumplings

1. Place a piece of dumpling wrapper on a table top or a pastry mat.
2. Then moisten the edges of the package with a little water.
3. Next, remove a scoop of the dumpling filling and place it in the center of the wrapper. Push it gently to snap it firmly into place.
4. Fold the dumpling in half by gluing two opposite points of the wrapper together. Make two folds on each side.

Note:

• Please watch the videos in this article. It provides clear instructions on how to wrap the dumplings.
• If you are not going to use the dumpling wrappers right away, cover them with one plastic packaging or a damp cloth to prevent them from drying out.

4. Two ways of cooking dumplings

You can cook dumplings in two ways.

A. Make soup dumplings

The easiest way to cook dumplings is to boil them in water.

1. Bring it a pot of water to boil. Then carefully place the dumplings in the boiling water.
2. Let the dumplings cook for 30 seconds without disturbing them.
3. Then gently move the dumplings with a pair of chopsticks so they don’t stick together.
4. Add a few tablespoons of cold water to reduce the temperature. Once the water returns to a boil, check that the dumplings are cooked so that they float on the surface of the water. If they don’t float, add more cold water to lower the temperature and bring to a boil again.
5. As soon as the dumplings are cooked, immediately remove them from the water and drain.

b. Fry the dumplings

The second cooking method is to fry them in a pan to make chicken stickers.

1. Heat the oil in a cast iron or non-stick pan over low to medium heat.
2. Arrange the dumplings in a single layer, making sure that they do not touch each other in the pan.
3. Fry the dumplings for half a minute,
4. Then add a little water to the pan until it reaches about 1/4 the height of the dumplings.
5. Cover the pan and wait for the water to return to a boil. The resulting steam cooks the upper part of the dumplings instead of frying them. Do this for about 3 minutes and then remove the lid.
6. Once all the water has evaporated, remove the dumplings from the pan and fry until the bottom is golden. This will give the dumplings a crunchy texture.

5. How to prepare the sauce

There are different ways to prepare the sauce. I opted for a simple sauce consisting of Chinkiang Black Vinegar, light soy sauce, sesame oil, salt and sugar. Could you add some chili oil based on your preferences.

6. How to store dumplings

If you intend to cook the dumplings on the same day, store them at room temperature. Cover them with cling film or a wet cloth to prevent them from drying out.

On the other hand, if you want to make the dumplings well in advance for Chinese New Year or another occasion, arrange them on baking tray lined and baking paper. Freeze them for several hours until firm. Then transfer them to a frost-proof container and store them in the freezer. They can last several months.

7. Other recipes related to chicken dumplings:

Below are some of my favorite chicken dumpling related recipes.

• Wonton soup. If you want to make wonton soup, this is an authentic Hong Kong recipe.
• Shumai. Here is an article on how to make Hong Kong style dim sum called shumai.
• Roll made of cheese skin is another popular dim sum you want to try.