Hello there fellow foodies. Welcome back to my blog. I know it has been a while since I uploaded a new recipe. Let's just say, adulting is hard. But, here we are, and, thank you for your patience.
A few weeks back I made some Chinese inspired chicken and vegetable dumplings and thought I would share the recipe with you guys.
This recipe is definitely the most complex I have done for this blog so far but so worth it at the end. Its delicious, surprisingly filling and can be quite versatile. All you need is a little time, patience and an open mind.
The flavour profile of this dish is quite exotic, all thanks to the fresh garlic and ginger, paired with some coriander, soy sauce and sesame oil. If you are planning on using regular oil for this recipe, don't. The sesame oil in the stuffing gives it that nutty earthy flavour which I think pairs really well with everything else in the dish.
Tips to make this dish our own:
1. Use any protein you may like. Pork can work really well in here, so will beef.
2. Make a vegetarian or vegan option by totally omitting the protein. If you use vegetables like cabbage, make sure cook it for a few mins because raw cabbage does not steam too well.
3. Use your favourtie spices or whatever you have on hand. Just remember that if you use garlic and ginger, you usually only need salt to flavour a dish.
4. Form the dumpling in any shape you like and which you find easy to do, but definitely try your hand at the pleaded one as well.
As always, please do give this recipe a try and tag me on my social media so that I can the beauties you create.
Cheers and happy cooking.
Mistakes I made which you can avoid:
1. I first tried to roll the entire piece of dough out into one big flat sheet with the hopes of cutting out smaller discs with a cookie cutter. For some reason, this didn’t work as I could not get the dough as flat as I wanted to. I found it much easier to cut the dough into pieces and roll out each disc individually.
2. Use a low sodium soy sauce for the dipping sauce as normal soy sauce is quite salty and I found that it overpowered the taste of the rest of the flavours such as the ginger and the herbs. 3. Also go easy on the salt in the stuffing as there are already 2 tablespoons of soy sauce in there.
4. Please buy already minced chicken, it makes the job so much easier, plus you have a lot less dishes to wash up.
5. The most important tip is to relax and enjoy what you are doing. Seriously. I found myself tearing the dough and making lots of silly mistakes, especially while forming the actual dumpling, just because I was nervous.
Equipment needed for this recipe:
1. 2 clean glass bowls.
2. A rolling pin.
3. Wooden spoon.
5. 2 big chopping knives
6. A wide non stick frying pan.
Ingredients for dough:
2 cups bread flour
2/3 cup boiling water
2 tbsp vegetable oil
1/2 tsp salt
Ingredients for chicken stuffing:
3x chicken breasts or 300-500g chicken mince
1/2 small onion, finely minced
200g fresh mushrooms, finely chopped
3 cloves garlic, finely minced
1 thumb sized piece of ginger, minced
1 large egg
3 to 4 tbsp chopped coriander, and some for garnish
Juice of 1/4 lemon
1 tsp chili flakes
2 tbsp soy sauce
2 tbsp sesame seed oil
Salt and freshly cracked black pepper to taste
Ingredients and Method for dipping sauce:
1/4 cup low sodium soy sauce
1/8 cup honey
1/2 tsp chili flakes
1 clove garlic finely minced
1 tsp ginger finely grated
2 tsp sriracha hot sauce
1 tsp coriander or parsley
Stir all the ingredients together and set aside until it is time to serve.
Extra ingredients needed:
3/4 tbsp of oil for frying
1/4 cup water for steaming
A small amount of water in a cup or so for sealing the dough. 3/4 tbsp sesame seeds for garnish, optional
Method for dough:
1. Place all dough ingredients into a glass bowl and add water. Use a wooden spoon to mix the dough until it is cool enough to handle with your hands.
2. Knead the dough for about 10 minutes by hand, form it into a ball, cover it with a damp kitchen cloth and leave it to rest for 30 minutes while you prep the stuffing.
Method for stuffing:
1. If you are not using already minced chicken, start by cutting your chicken breasts into strips lengthwise. Then cut the strips into small cubes. Using 2 big chopping knives, each in one hand, chop the chicken pieces in a fast motion, bringing the meat back to the center of the board and repeating the chopping until you get a coarsely minced texture.
2. Once the chicken is minced to your desire, place it into a bowl and add the rest of the ingredients. Mix well until everything combines.
Rolling out the dough:
1. Once your dough has rested, place it onto a clean well floured surface and cut it into 4 equal pieces. Take one of the quarters and cut that into 6 smaller parts. Those 6 pieces are the ones you will roll out into discs. Place the other 3 quarters of the dough you are not working with back into the bowl and cover with a damp cloth in order to prevent them from drying out. 2. Dust your rolling pin with a bit of flour and start rolling out the dough, one at a time, into as perfect a disc as possible. You should get a radius of about 10-12 cm.
3. Place all the dough discs onto a flat surface which is floured or a serving tray and cover with a damp cloth.
1. Take one rolled out piece of dough and place it on the inside of your left hand onto your fingers, as indicated in the picture below. 2. Take 1 generous tablespoon of the chicken stuffing and place it into the center of the dough.
3. Dip your finger into a bit of water and run it around the outer perimeter of the dough so that it can be properly sealed once you have stuffed it. 4. Using the index finger and thumb of your right hand, start making a plead by bringing the bottom half of the dough to the top by slightly overlapping each fold onto the previous one while pinching the bottom and top halves of the dough together. Place on a bowl and continue with the rest.
1. Heat oil in a frying pan over medium high heat. Place your dumplings into the pan and let them fry until they are golden brown on the bottom. 2. Lower heat to mediun-low and add the water, cover the pot and let the dumplings steam for 10 minutes. 3. Once the water has evaporated, add the sesame seeds into the pan and toast them for a couple of minutes.
4. Put the cooked dumplings onto a platter, garnish with herbs and serve with the dipping sauce.