Chicken Dumplings

- 30 Dumplings
This is probably one of my most frequently made dumpling recipes at home - my family loves these deliciously juicy dumplings both by themselves and in clear broth. Generally made with minced chicken thighs as they have a fair amount of fat and are therefore ideal for dumpling filling, you can also make the filling using fatty pork. Store-bought minced chicken is almost always made using lean breast but you can easily make your own mince by simply put boneless, skinless chicken thighs in your food processor. Enjoy!

Ingredients for ​Chicken Dumplings

120g Napa cabbage, finely chopped
1/4 teaspoon salt
1/2 block (150g) smooth Chinese tofu
240g ground chicken thighs (chicken can be replaced with minced pork with 25% fat content)
2 tablespoons light soy sauce
2-3 spring onions, chopped
1 teaspoon grated ginger
1 teaspoon minced garlic
1 tablespoon dry sherry or white wine
1 teaspoon sesame oil
3 dashes ground white pepper

Ingredients for ​Dipping Sauce

1/3 cup (80 ml) soy sauce 
2 ½ tablespoons rice vinegar 
1 teaspoon chili oil or 1 finely chopped red chili padi
1 tablespoon ginger, cut into matchsticks

Recipe
  1. In a small bowl, place a paper towel at the bottom. Add Napa cabbage, sprinkle 1/4 teaspoon salt and mix – set aside for 10 minutes to draw the water out. Give the cabbage a good squeeze to get rid of any excess water.
  2. Place tofu on another paper towel and let it drain for 20 minutes.
  3. Place chicken mince in a large bowl and add soy sauce – mix with chopsticks or using your fingers (only in one direction) for 5-6 minutes until sticky.
  4. Next add cabbage, chopped spring onion, ginger, garlic, wine, sesame oil, and white pepper – stir well. Finally add crumbled tofu, stir gently. This will be the dumpling filling – you can do this step ahead of time if you like.
Dipping Sauce
  1. In a small bowl mix all ingredients together. Taste and adjust flavor as needed.
Filling and Sealing the Dumplings 
  1. Holding the dumpling wrapper in one hand, place a tablespoon of filling in the center of the wrapper.
  2. If your wrapper seems dry, dip a finger into some water and lightly moisten the edge of the top half of the circular wrapper. 
  3. Fold the wrapper in half around the filling and pinch the top of the half circle together. 
  4. Continue sealing the edges, either by simply pressing or by using the ruffling technique. (Be sure to pinch the seam tightly to seal the filling inside.) 
  5. Keep the dumpling wrappers and dumplings covered with plastic wrap or a tea-towel at all times, to prevent drying out.
  6. Remove the lid and flip one pot-sticker over to see if the bottom side is nicely golden. If it isn’t, turn the heat to medium-high, and cook until the bottom sides are golden. 
  7. Transfer the pot-stickers to a plate and serve immediately with dipping sauce.
To Make Boiled Dumplings from Fresh or Frozen Dumplings
  1. Bring a pot of water to a boil. 
  2. Add the dumplings and stir the water gently until the water starts to boil again, reduce heat to low.
  3. If your dumplings are fresh, cook them for 5 minutes (1 minute longer than it takes for them to float). 
  4. If your dumplings are frozen, boil them for 7-8 minutes, until nicely swollen. 
  5. Remove the dumplings from the water using a slotted spoon. 
  6. Serve immediately with dipping sauce. 
To Make Pot-stickers from Fresh or Frozen Dumplings 
  1. Heat a tablespoon of oil in a non-stick skillet over medium-high heat. 
  2. Once the oil is hot, place the pot-stickers into the skillet, with the seam side standing straight up, making sure that they are close but not touching. 
  3. Let the pot-stickers sear for 1-2 minutes until the base is golden-brown. 
  4. Add 3 tablespoons of water to the skillet. Cover the pan immediately and reduce the heat to low. Steam the dumplings until all the water has evaporated. The pot-stickers should look opaque and noodle-like, and the filling should be heated through. This will take 5 minutes from fresh or 7-8 minutes from frozen. 
Steaming Dumplings in a Bamboo Steamer
  1. Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. It does require the use of a bamboo steamer for your wok or pot. It's a worthwhile investment if you do any amount of Asian cooking.
  2. Pour a few cups of water in a large wok making sure there is at least 2 inches of water in the wok. Cover the wok and bring the water to a hard boil.
  3. Dumplings  (especially frozen dumplings) will stick to the bamboo inside a steamer, so you need to line it first. If you've got some Napa cabbage in the fridge, the leaves make great steamer liners. Alternatively, you can use parchment paper with holes to make a breathable non-stick surface. Place your dumplings, then set the steamer on top of the wok full of boiling water. Steam the dumplings on full steam until cooked through, about 8-10 minutes, depending upon the size of the dumplings and the filling.
If Freezing the Dumplings For Later 
  1. Arrange your filled, un-cooked dumplings in a single layer on a parchment lined platter or baking sheet, freeze. Once your dumplings have frozen solid in about 2 hours, transfer them to an air-tight container or Ziploc bag.
Notes: Dumplings will keep in the freezer for up to 3 months
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