Easy Chinese Chicken Dumpling

Whether it's fried or boiled, Chinese chicken dumpling is a classic food in the world. If you are in the mood to make dumplings by yourself, see how to make it easy.

Prep time: 60 minutes

Cook time: 10-20 minutes

Utensils:

Pot, rolling pole, plate.

Makes 20-30 Chinese chicken dumplings

Ingredients:

11-18oz.(300-500g) flour

14oz.(400g) ground pork

7oz.(200g) cooked chicken breast

2 tbsps.chopped scallion

2 tbsps.freshly grated ginger root

2 tbsps.sesame oil

10-15 cups water

Seasoning A:

1 tbsp.light soy sauce, low sodium

Proper quantity of salt and SMG to taste

1 tbsp.Shao-Hsing rice wine, or dry sherry

Directions:

1. Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth (P1). Cover with a wet cloth and let stand to rise for30-60 minutes.

P1

2. Cut the dough widthways in half (P2), roll out each into long rolls of 2 cm.or 3/2-inch diameter (P3).

P2
P3

3. Cut each lengthways into small buttons (P4), then press them by your palm (P5).

  P4 

 
P5

4. Roll them out into thin flat wrappers of 6 cm. or 3-inches diameter by rolling pole (P6&7).

 
P6

 P7

5. Cut the cooked chicken breast into small cubes, about 1/2-inch length, then combine with ground pork, chopped scallion, minced ginger, sesame oil, 1 cup water, and Seasoning A in a mixing bowl, stir with chopsticks in one direction until it likes a paste. Serve as filling in next step.

6. Spread the wrapper across your palm of one hand, then use a spoon to place a small clump filling in the center(PA), then fold in half (PB), use your forefinger and thumb to nip the edge of dumpling from the two sides to the middle (PC&D).

 P8

7. Bring 10 cups water in a large pot on to boil, place all the dumplings into the boiling water, cover and cook over high heat, when it starts to boiling, pour into 1 cup cold water, then reduce heat to medium, keep cooking with the lid on, stirring occasionally. Add 1-2 cups cold water when boiling at the second time, continue to cook over medium heat, stirring occasionally, add another 1-2 cups cold water when boiling at the third time. When the dumplings float to the surface, it means they are cooked, drain them well in a colander, remove to a plate (P9), serve immediately (P10).

P9P10

 

Tips:

1. At Step 2&3, you'd better toss pinch of flour on both the board and dough to keep from sticking together.

2. Dumplings can serve with dipping sauce, such as rice vinegar and hot chili paste.

Easy Chinese Chicken Dumpling