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.
Then 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.
Now time for the filling! Simply combine all the ingredients- chicken, scallions, mushrooms, ginger and water chestnuts. Also add the sesame oil, soy sauce, rice vinegar and sake!
Sake! Side of sake for you is optional. My birthday party included sake bombs, so I politely declined any sake.
Chill your meat for about 30 minutes. Now it is time to make your dumplings! Cut the dough into 1/2 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. So cute, right?
Meanwhile, boil a pot of water and drop in the dumplings. When they float they are done!
I made a dipping sauce on the side with soy sauce, sesame oil, rice vinegar and more sake!!
Serve hot and enjoy! Screw takeout- make these instead!
1tablespoonsoy sauce plus 1 tablespoon for dipping sauce
1tablespoonsesame oil plus 1/2 tablespoon for dipping sauce
1tablespoonrice vinegar plus 1 tablespoon for dipping sauce
Instructions
Make your dough by mixing the flour and 1/2 cup water until you get a dough that is soft and not too sticky or too dry. Add more water up to 3/4 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 1/2 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, 1/2 tablespoon sesame oil, 1 tablespoon rice vinegar and a splash of sake for kicks.
Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
I just made pierogies for the first time two weeks ago and realized that I could totally made dumplings with the dough—thanks for reinforcing the idea! Since dumplings are one of my all time favorite foods, I really need to get on this!
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I’m not Jewish, I’m Chinese. I was searching for a dumpling recipe without shrimp for a friend who is severely seafood allergic and doesn’t eat beef or pork. Nice recipe! I use Twin Marquis brand dumpling wrappers, readily available in Asian grocery stores. They are vegan and certified kosher and really good quality. It’s a great time saver. Anyway, love your recipe.
15 Comments
Dumplings are one of my all-time top foods. Everything good is right there, wrapped up in pasta, ready to be dipped in sauce. These look delicious!
Thanks, Amanda! They would only be better with a bottle or three of Ridge wines!
I just made pierogies for the first time two weeks ago and realized that I could totally made dumplings with the dough—thanks for reinforcing the idea! Since dumplings are one of my all time favorite foods, I really need to get on this!
I know I LOVE dumplings! These were so much easier than I thought they would be. I can’t wait to experiment with more fillings.
Oy vey I’ve been sleeping on the job. Getting old I guess. These are beauties. Hmmm chocolate lava cake or dumplings??? Getting better by the week!
Love ya,
Bubs
Thanks, Bubs. Love ya!
[…] « Chicken Dumplings […]
so badly want to try that but I wonder if it’s not out of my league…
It’s so easy! You can do it!
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I’m not Jewish, I’m Chinese. I was searching for a dumpling recipe without shrimp for a friend who is severely seafood allergic and doesn’t eat beef or pork. Nice recipe! I use Twin Marquis brand dumpling wrappers, readily available in Asian grocery stores. They are vegan and certified kosher and really good quality. It’s a great time saver. Anyway, love your recipe.
So glad you liked them! Thanks for taking the time to comment.