Chicken Dumplings
Pan-fried pockets of joy
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.