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Chicken
Dumplings
These steaming hot pockets of deliciousness accompanied with a spicy, sweet and sour dipping sauce are sure to keep you cozy during a rainy day.
3 hours Serves 4-5
Wrapper dough:
100 g plain flour (1 cup approx) + extra for dusting
50 ml boiling water
30 ml cold water
½ tsp salt
1 tbsp vegetable oil
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Filling:
2 cups chicken mince
3 tbsp garlic
1 ½ tbsp ginger
1 red chilli
4 tbsp spring onion greens
2 tbsp spring onion whites
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sesame oil
½ tsp salt
1 tsp ground black pepper
You will need:
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Mix plain flour and salt in a bowl.
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Add boiling water and mix with fork.
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Add cold water and mix till fully incorporated.
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Knead on a clean surface for 10 minutes until you have a smooth dough.
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Rest in the fridge for 1 hour.
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Finely chop ginger, garlic, red chillies and spring onions.
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Mix all the ingredients together in a bowl and set aside.
Shaping dumpling wrappers:
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Once the dough is rested, roll it to a cylindrical shape and divide into four. Remember to flour you surface and rolling pin so that the dough does not stick.
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Roll each quarter into 4 inch broad ribbons, 1 mm thin and use a round cookie cutter to cut out the dumplings wrappers.
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Set aside the cut out wrappers on a plate and lightly flour them before overlapping so they do not stick.
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After one batch of wrappers are made from the dough, bring together the scrap dough and repeat the process. Try to limit this repetition to 2 times, because more flour is incorporated in the dough when you bring it together again. This will make the wrappers tough and chewy.
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Alternatively, you can divide the dough into teeny tiny balls and roll them out individually. That is how it's done traditionally.
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Once you are satisfied with the number of wrappers obtained, discard the remaining dough.
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This quantity of dough will make approximately 20 wrappers of 10 cm diameter.
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Assembling the dumplings:
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Set a pot with a steamer attachment on the boil with some water.
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Portion one heaped tablespoon of filling for each wrapper and shape. (A helpful video on shaping dumplings)
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Grease the base of your steamer basket with flavourless oil, or use baking paper or cabbage leaves to prevent the dumplings from sticking to the base.
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The dumplings take anywhere between 7-12 minutes to cook. Steam in batches and serve hot.
Dipping sauce:
2 tbsp vegetable oil
2 tbsp garlic, finely chopped
1 red chilli, finely chopped
3 tbsp vinegar
2 tbsp soy sauce
2 tbsp honey
¼ tsp sesame oil
1 tbsp spring onion greens, finely chopped
1 tbsp white sesame seeds
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Toast sesame seeds in a pan till light brown and set aside.
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Fry garlic in the oil in the same pan till golden brown.
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Add in the red chilli, cook for a few seconds and remove is a bowl.
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Add in rest of the ingredients and mix .
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Serve with steaming hot dumplings.
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