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.
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.
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 DumplingsCourse: AppetizersCuisine: AsianDifficulty: Easy
Delicious pan fried chinese dumplings filled minced chicken and shrimp.
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 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
- 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.