Chicken dumplings
No need to wait in line for chin chins famous dumplings. Create these beautiful chicken dumplings at home in your own kitchen and enjoy a date night in.
Servings: 6
Ingredients
- 2 coriander roots very finely chopped
- 2 garlic cloves crushed
- 500 grams chicken mince
- 3 shiitake mushrooms soaked in boiling water, drained and very finely chopped
- 2 spring onions whites only, finely sliced, reserve the green parts for serving
- 6 green beans trimmed and very finely sliced
- ½ corn cob kernals removed
- 1 tbsp caster sugar
- 1 tbsp oyster sauce
- 60 gow gee wrappers
For the dressing
- ¼ cup soy sauce
- 2 tbsp kecap manis
- 2 tbs chinkiang black vinegar Substitute with balsamic if you dont have this
- ½ tsp sesame oil
- ½ small knob ginger finely chopped
Instructions
- Combine the dressing ingredients with 1 tsp of water. set aside for later.
- In a large bowl add the coriander, garlic, chicken mince, mushroom, spring onion whites, beans, corn, sugar and sauces and use your hands to combine the mixture. Ensure the ingredients are combined very well.
- Place 1tsp of the mixture into the centre of a gow gee wrapper, brush the edges with water and seal into a half moon. place on a tray lined with baking paper and repeat until all the mixture or all the wrappers have been used.
- Account for approximately 4 dumplings oer person and freeze the remaining dumplings in containers. using baking paper to separeate the dumplings.
- Line your steamer basket with baking paper, allowing a few millimetres gap around the edge to allow steam to escape. Alternatively cut inscisions in the baking paper. Place the dumplings in a single layer over the paper.Steam the dumplings for 8 minutes or until cooked through.
- Arrange dumplings on serving dish and srizzle with the vinegar dressing and spring onion.
Notes
have you made this recipe? don't forget to tag me @mrsfoodiemumma and use the hashtag #chickendumplings
Notes:
*When steaming dumplings, you’ll need to line the base of the bamboo steamer to stop the dumplings from sticking.
Take a square of baking paper, make sure its a a little bit larger than your steamer, and fold it in half, point-to-point, to make a triangle.
Fold the triangle in half 3 more times then cut tiny little triangles along the folded edge to make air holes.
Holding the pointed end of the triangle at the centre of the steamer (to measure its radius), trim the wide end to perfectly fit your steamer. Press gently into the base of the steamer, before adding the dumplings. *This recipe can also be halved. *Cook for a few extra minutes if cooking dumplings from frozen.
Take a square of baking paper, make sure its a a little bit larger than your steamer, and fold it in half, point-to-point, to make a triangle.
Fold the triangle in half 3 more times then cut tiny little triangles along the folded edge to make air holes.
Holding the pointed end of the triangle at the centre of the steamer (to measure its radius), trim the wide end to perfectly fit your steamer. Press gently into the base of the steamer, before adding the dumplings. *This recipe can also be halved. *Cook for a few extra minutes if cooking dumplings from frozen.