It is no surprise that I am a big (HUGE!) fan of holidays. I love them all! Hanukkah, 4th of July, Passover, Purim- and especially birthdays. This past weekend was my birthday- it is great to finally be 21 let me tell ya! Wink wink. Just like last year, I busted out my birthday tiara, donned a sequin dress and frolicked around like I owned the town. And though I didn’t win anything as cool as a deep fryer like I did a year ago, I did get to karaoke my heart out, so turns out I was a winner after all. Plus I have awesome friends who gifted me presents such as rodeo tickets and a neon pink unicorn pinata. You read that right. I am a lucky girl indeed!
When I woke up the morning after my birthday, I made sure I had my wallet and cell phone (check and check!), downed a few aspirin, brewed some coffee, and set out to celebrate one more holiday- Chinese New Year! Jews just love Chinese food so it counts, and I got to use my adorable sushi set one more time! This recipe was so freaking easy, I am definitely going to make dumplings again soon. I loosely based my dumplings on this recipe, minus the pork of course! Here is all you need for some dumplings of your own.
If your supermarket doesn’t carry ground chicken, just ask a butcher to grind some for you- they’d be happy to! First up, make your dough by mixing the flour and water until you get a dough that is soft and not too sticky or too dry.
- 2 cups all purpose flour
- ½ – ¾ cup water
- 1 pound ground chicken
- 4 stalks scallions, minced
- ½ cup shitake mushrooms, minced
- 2 tablespoons ginger, minced
- ¼ cup water chestnuts, dried and minced
- 1 tablespoon sake plus a splash for dipping sauce
- 1 tablespoon soy sauce plus 1 tablespoon for dipping sauce
- 1 tablespoon sesame oil plus ½ tablespoon for dipping sauce
- 1 tablespoon rice vinegar plus 1 tablespoon for dipping sauce
- Make your dough by mixing the flour and ½ cup water until you get a dough that is soft and not too sticky or too dry. Add more water up to ¾ cup in order to get the right consistency.
- Roll the dough into two cylinders about 1 inch in diameter. Cover them with wet paper towels and set aside while you make the filling.
- To make your filling, combine all the other ingredients- chicken, minced scallions, minced mushrooms, minced ginger and minced water chestnuts. Also add 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon sake!
- Chill your meat for about 30 minutes.
- To make the dumplings, cut the dough into ½ inch pieces and roll them out into circles that are about 3 inches in diameter.
- Put a dollop of filling into each dumpling and secure each one. I used a fork to seal mine and add a cute detail.
- Meanwhile, boil a pot of water and drop in the dumplings. When they float they are done!
- Serve with a dipping sauce made with 1 tablespoon soy sauce, ½ tablespoon sesame oil, 1 tablespoon rice vinegar and a splash of sake for kicks.