Chicken Dumplings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
  4. Chill your meat for about 30 minutes.
  5. To make the dumplings, cut the dough into ½ inch pieces and roll them out into circles that are about 3 inches in diameter.
  6. Put a dollop of filling into each dumpling and secure each one. I used a fork to seal mine and add a cute detail.
  7. Meanwhile, boil a pot of water and drop in the dumplings. When they float they are done!
  8. 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.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/chicken-dumplings/