Chicken Ginger Dumpling

Chicken Ginger

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic. These are really awesome to make on any day and then freeze them so you can have frozen dumplings for weeks to come!

Filling Ingredients:

Photo by Nikki McFadden

Photo by Nikki McFadden

  • 1 lb ground chicken

  • 6 scallions minced

  • 1 large carrot minced

  • 1 large thumb of ginger minced

  • 5 cloves garlic minced

  • 1 tsp salt

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp ground white pepper

  • 1 tsp spicy chili sauce

  • 1/4 tsp sugar

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps

  • Cup of warm water

  • Cooking oil (I prefer peanut oil or coconut oil)

  • Chicken broth (if unavailable, use water)

  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl

  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)

  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper

  4. Folder in half so the dry side lines up with the wet set, press and seal

  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.

  6. Continue until the whole edge is pleated

  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)

  8. Place dumplings in oil, creases up

  9. Cook until bottoms have browned

  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)

  11. Cover with a lid and steam

  12. Once the broth has cooked off, remove the lid

  13. Cook until the bottoms have desired crispiness

  14. Remove from the pan and enjoy!

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Pork and Edamame Garlic Dumplings in a Green Curry Sauce

It's been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version.  So I hope you enjoy this recipe!

Ingredients:

  • 1 pound ground pork
  • 1 cup boiled edamame
  • 1 garlic bulb
  • 1/3 cup minced cilantro
  • 3 tbsps soy sauce
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 1/2 tsps sesame oil
  • 1 tsp white pepper
  • 2 tsps minced ginger
  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)
  • 1 can light Coconut Milk
  • 3 tbsps green chili paste
  • 1 tsp sriracha sauce
  • Chicken broth
  • Oil

Directions:

  1. Grab a large bowl and put the ground pork into it
  2. Coarsely chop the edamame, I prefer to keep them chunky so I barely chop them, just enough to break each one into about 3 pieces
  3. Toss those green nubs into the bowl with the pork
  4. Take the WHOLE bulb apart, you heard me right. The whole thing.  And use your garlic press to add each clove into the bowl so that you have more garlic than you think you could ever need
  5. Add about 1/4 cup of the minced cilantro, save the other bit for your curry
  6. Mix in the soy sauce, sesame oil, white pepper, ginger and both kinds of salt
  7. Fill a small glass with warm water and now it's time to fold!
  8. For this dumpling, I wanted it lying on it's side, so this time rather than doing creases along the top, I grabbed a corner, and started folding one side over and over again until one side was creased, and the other side was flat
  9. Continue in this manner until all the dumplings are folded
  10. If you are lucky, and have a second pair of hands, they can keep folding while you make the curry
  11. Bring the coconut milk to a boil and stir in the green chili paste, the rest of the cilantro, and sriracha sauce
  12. Stir lightly until it thickens a bit and lower the temperature to simmer 
  13. Heat up a frying pan with a bit of oil (I use canola oil this time)
  14. Place as many dumplings in the pan flat side down
  15. Fry until bottoms are golden brown and crispy
  16. Add about 2 tbsps of chicken broth and cover with a lid
  17. Cook for a few more minutes until the broth has cooked off
  18. Remove lid and let the dumplings get a little bit crispy on the bottom
  19. Spoon some curry into a bowl and add your dumplings, spoon some more curry on top and enjoy!

Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by Nikki McFadden

Photo by Nikki McFadden

  • 1 lb ground chicken
  • 6 scallions minced
  • 1 large carrot minced 
  • 3 heaping tsps of ginger minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tsp ground white pepper
  • 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
                   Photo by Nikki McFadden

                   Photo by Nikki McFadden