Chicken Ginger Dumpling

“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 (per person):

  • 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:

  • 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 OF YOUR FILLING INGREDIENTS IN A BOWL AND MIX

  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!