In the Chinese culture dumplings are meant to bring good fortune and since the shape of Chinese dumplings is similar to ancient gold or silver ingots, they symbolize wealth. Dumplings are a part of daily diet in China and made in several different ways. Traditionally filled with a blend of pork and shrimp, I make mine a little differently because of dietary restrictions. You may skip the shrimp or the chicken and make these dumplings with just one protein of choice.
Cooking Methods:
You can steam the dumplings in a bamboo basket.
You can also deep fry them.
Pan fry them, and then add water to finish steam cooking them.
Sauce:
The sauce is pretty straight forward, you can use any ready made chili oil or you can add 1 tbsp gochugaru or red chili flakes and 1 tsp cayenne chili powder in a bowl and pour over 2 tbsp hot canola oil over it. Once the oil cools down, you can add the rest of the ingredients to the oil and serve along the dumplings.
Chinese Dumplings
Course: AppetizersCuisine: AsianDifficulty: Easy6
servings20
minutes6
minutesDelicious pan fried chinese dumplings filled minced chicken and shrimp.
Ingredients
1/2 lb minced chicken breast
1 cup minced shrimp
1/4 cup finely chopped mushroom
1/2 cup finely chopped cabbage
2 tbsp minced ginger
1/4 cup sliced green onion
1 egg
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp sugar
1 tsp white pepper
2 tsp rice vinegar
2 tsp soy sauce
1 tsp oyster sauce
1 tbsp cornstarch plus 1/2 tsp cornstach
1 package wonton wrappers
Water as needed
1 tbsp oil
- Dumpling sauce
2 tbsp chili oil
2 tbsp soy sauce
1 tbsp black vinegar
1 chopped garlic clove
Greens of 2 scallions
1 tsp sesame seeds
Directions
- In a bowl add minced chicken, minced shrimp, finely chopped mushroom, finely chopped cabbage, minced ginger, sliced green onion, egg , salt, black pepper, cayenne pepper, sugar, white pepper, rice vinegar, soy sauce, oyster sauce and 1 tbsp cornstarch.
- Once you mix all the ingredients are mixed well.
- Take 1 tsp full of dumpling filling and place it in the center of the wrapper and moisten the corners of the wrapper with water and shape them however you like.
- This recipe yields 40 dumplings.
- Heat a pan and add 1 tbsp oil, to this add 10 to 15 dumplings in a circular pattern. In about 30 to 45 seconds the bottom of the dumplings will brown and turn crisp.
- Lower the flame and add 1/4 cup water and close the lid immediately. Let the dumplings cook on medium flame for 3 minutes.
- In a small bowl mix 1/2 tsp cornstarch and 2 tbsp water.
- Remove the lid from the pan after 3 minutes and add the cornstarch slurry and put the lid back on for another 30 seconds.
- Transfer the dumplings on to a plate and enjoy with the sauce.
- Chinese Dumpling Sauce
- In a bowl combine all the ingredients and enjoy with the dumplings or even noodles and stir fries.
- It can be stored in an airtight glass jar for upto 1 month.
