Chicken Dumplings
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.
Chicken Dumplings
Ingredients
- 2 cups all purpose flour
- 1/2 - 3/4 cup water
- 1 pound ground chicken
- 4 stalks scallions minced
- 1/2 cup shitake mushrooms minced
- 2 tablespoons ginger minced
- 1/4 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 1/2 tablespoon for dipping sauce
- 1 tablespoon rice 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.
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.