If you have an appetite for dumplings while on a diet, you should add the recipe for chicken dumplings in your cooking diary. These dumplings are rich in protein but low in fat and calories compared to those made with pork or shrimp.
Vegetable dumplings might be more suitable to stricter dieters (vegetarians and vegans), meanwhile, chicken dumplings can definitely satisfy the eating requirements of healthy eaters. Not just that, those who have a love for chicken and dumplings should definitely give this dish a try.
As the food varies in origin, we recommend the most popular chicken recipe that is easy enough to make right at your kitchen but still offers a good taste to tantalize your taste buds.
Chicken DumplingsCourse: Appetizers, MainCuisine: AmericanDifficulty: Easy
If you have an appetite for dumplings while on a diet, you should add the recipe for chicken dumplings in your cooking diary
- For the wrapper
1 cup all-purpose flour (or a packet of dumpling wrappers)
1/4 cup water plus 1 teaspoon water
Extra all-purpose flour for dusting and rolling
- For the filling
8 oz ground chicken thighs
4 oz Napa cabbage, finely sliced
1 tablespoon chopped scallion
1 teaspoon grated ginger
3 dashes ground white pepper
2 tablespoons soy sauce
1/2 teaspoon sesame oil
Pinch of salt
Oil for pan-frying
Water for boiling
For the dipping sauce
Chinese black vinegar or Japanese ponzu
- Preparing the spices
- Start making dumpling dough: Put all-purpose flour in a large bowl. Gently pour in water and knead until the dough becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- In a large mixing bowl, add filling ingredients: chicken thigh, cabbage, ginger, scallion, soy sauce, sesame oil, white pepper and salt. Mix with a spoon or your clean hand until well combined.
- To make the dumpling wrappers, roll out the dough on a floured surface into a long cylinder. Cut the cylinder into small tablespoon-sized pieces. Roll each out into a circle and set aside for filling.
- Continue assembling until no dough remains.
- To assemble the dumplings, lay the dumpling wrapper on a floured flat surface or place it on your palm.
- Place a teaspoon of the filling at the middle of the wrapper. Make sure not to overfill.
- Moisten the edges of the wrapper with a little water. Fold the dumpling to form a half-moon shape and crimp together forming small pleats to seal the dumpling.
- To boil, heat up a pot of water over medium high heat. Gently add in dumplings and boil for a few minutes (until the dumplings float to the surface).
- To pan-fry, heat up the skillet with some oil. Place 8 to 10 dumplings in the skillet and fry until the bottom turns brown, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Remove the lid and allow to fry for a few more minutes, until the bottom of dumplings are golden brown and crispy.
- To steam, place the dumplings in a steamer lined with a bamboo mat or cabbage leaf, and steam for 15-20 minutes.
- As chicken dumplings can be cooked in different ways, make sure that you choose your preferred type!