Chicken Dumplings
1 January 2022
Pan-fried pockets of deliciousness.
Kicking off the new year with everybody’s favourite. Lunar new year is also around the corner so it’s time to brush up on your dumpling making skills and impress the aunties for some
This also makes a great activity to do with your family and friends!
Ingredients
Wrapper:
240g plain flour
140-150ml hot water
Filling:
400g chicken mince
85g chives chopped
85g coriander chopped
1tbs grated ginger
1tbs soy sauce
1tbs sesame oil
Salt and lots of pepper
Dipping sauce:
Equal parts soy sauce, red/black vinegar and chilli oil.
Method
Wrappers:
1. Place flour and hot water into a bowl and stir until just combined.
2. Pour onto clean surface and knead for 6-8mins until dough is smooth. Add tsp flour or water at a time if dough is too wet/dry. Shape into ball and leave to rest for 30mins (meanwhile prep your filling).
3. Divide dough into 20 to 24 even disks (depending on how big you want your dumplings to be). Dust with flour and flatten disks.
4. With a small rolling pin, roll towards the centre of the disk, only applying pressure going inwards (this allows the centre of the wrapper to be thicker and the edges thin). Rotate disk 45 degrees and roll towards the centre of the disk, again only applying pressure inwards. Repeat until wrapper is around 1mm thick. Make sure the wrappers are well floured to prevent sticking.
[alternatively, you can just roll out the entire dough ball and use a cookie cutter to form wrappers]
Filling:
1. Combine all the ingredients into a bowl and set aside. (In the meantime, roll out your wrappers).
2. Place 1 tbs of filling into centre of wrapper. Wet the edges with water and fold the wrapper in half, only pinching the middle. Make 3 pleats on each side.
3. Heat 3tbs oil in a small pan over medium heat. Place dumplings into the hot pan and fry for 3mins (we want brown bottoms).
4. Pour 1/4 cup of water into pan and immediately cover with lid. Allow dumplings to steam for 4 mins. Uncover, let water evaporate and bottoms crisp up for another 30secs. Remove from heat and enjoy with dipping sauc
Chicken Dumplings
Ingredients
Wrapper:
- 240 g plain flour
- 140-150 ml hot water
Filling
- 400 g chicken mince
- 85 g chives chopped
- 85 g 85g coriander chopped
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and lots of pepper
Instructions
Wrapper
- Place flour and hot water into a bowl and stir until just combined.
- Pour onto clean surface and knead for 6-8mins until dough is smooth. Add tsp flour or water at a time if dough is too wet/dry. Shape into ball and leave to rest for 30mins (meanwhile prep your filling).
- Divide dough into 20 to 24 even disks (depending on how big you want your dumplings to be). Dust with flour and flatten disks.
- With a small rolling pin, roll towards the centre of the disk, only applying pressure going inwards (this allows the centre of the wrapper to be thicker and the edges thin). Rotate disk 45 degrees and roll towards the centre of the disk, again only applying pressure inwards. Repeat until wrapper is around 1mm thick. Make sure the wrappers are well floured to prevent sticking.[alternatively, you can just roll out the entire dough ball and use a cookie cutter to form wrappers]
Filling
- Combine all the ingredients into a bowl and set aside. (In the meantime, roll out your wrappers).
- Place 1 tbs of filling into centre of wrapper. Wet the edges with water and fold the wrapper in half, only pinching the middle. Make 3 pleats on each side.
- Heat 3tbs oil in a small pan over medium heat. Place dumplings into the hot pan and fry for 3mins (we want brown bottoms).
- Pour 1/4 cup of water into pan and immediately cover with lid. Allow dumplings to steam for 4 mins. Uncover, let water evaporate and bottoms crisp up for another 30secs. Remove from heat and enjoy with dipping sauce.