Chinese Dumplings
The recipe for chicken dumpling soup or chicken stew with dumplings has been familiar with those who are engaged in homemade dumplings as well as those who have a love for both chicken and dumplings alike. When served in soup, the dumplings offer such a good taste when paired with chicken.
If you prefer a new taste of dumplings, instead of the steamed, boiled, pan-fried or deep-fried one, you should chicken soup with dumplings a try, especially during cold days. It must be an ideal choice to warm up your body, then, give you some energy boost right away.
The following chicken dumpling soup recipe might be a bit time-consuming but it’s really a “worth-serving” appetizer for a weekend meal. Save it to make at home!
Chinese Dumplings
Course: Appetizers, BreakfastCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalThe recipe for chicken dumpling soup or chicken stew with dumplings has been familiar with those who are engaged in homemade dumplings as well as those who have a love for both chicken and dumplings alike
Ingredients
- For the wrapper
For wrapper:
3½ cups all purpose flour (or a packet of dumpling wrappers (50 pcs)
1 cup, plus 2 tablespoons water
- For pork fillings
1 pound ground pork
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons finely chopped Chinese chives
1 cup vegetable oil for frying
1 egg, beaten
1 quart water, or more as needed
- For beef filling
1/2 pound (230 grams) ground beef (at least 20% fat)
1/4 cup chicken stock (or beef stock, or water)
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons ginger , grated
1 teaspoon salt
1/4 teaspoon ground toasted Sichuan peppercorn (or black pepper)
4 green onions , coarsely chopped
1 large carrot , coarsely chopped
1/2 cup frozen corn , thawed
1/2 cup frozen green peas , thawed
1 tablespoon sesame oil
20 homemade dumpling wrappers (or packaged dumpling wrappers)
1 to 2 tablespoons vegetable oil
- For vegetable filling
3 tablespoons oil, plus ¼ cup
1 tablespoon minced ginger
1 large onion, chopped
2 cups shiitake mushrooms, chopped
1½ cups cabbage, finely shredded
1½ cups carrot, finely shredded
1 cup garlic chives (Chinese chives), finely chopped
½ teaspoon white pepper
2 teaspoons sesame oil
3 tablespoons Shaoxing wine or dry sherry
2 tablespoon soy sauce
1 teaspoon sugar
salt, to taste
- For chicken filling
150g chicken mince
1 tsp finely chopped lemongrass
½ tsp finely minced ginger
1 cup finely chopped cabbage
1 spring onion, chopped
Handful fresh coriander leaves, chopped
1 tsp chicken stock powder
2 tsp cornflour
1 tsp sesame oil
- For the dipping sauce
1/2 cup of soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce
Directions
- Start making sauce: combine all ingredients to make dipping sauce in a small bowl. Mix well and season to taste if needed. Set aside.
- To make the 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: combine all ingredients to make the filling. Sir with a spoon or mix with your clean hand until well blended.
- To make the dumpling wrappers, roll out the dough on a floured surface into a long cylinder. Cut it into small tablespoon-sized pieces. Roll each out into a circle and set aside for filling.
- Continue assembling until no dough remains.
- Lay dumpling wrapper on a flat surface and place 1 spoonful of the filling in the middle.
- Moisten the edges with a little water and crimp together forming small pleats to seal the dumpling. Repeat until no filling remains.
- To boil, place a large saucepan of water on to boil, add in dumplings and boil until they float to the surface.
- To pan-fry, heat up the skillet with some oil. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender (transparent) 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, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
- To deep-fry, heat up the pan over medium-high heat and pour the oil. When the oil is hot enough to fry, add in the dumplings (about 8 at a time) and fry until they get golden-brown at both sides (2-3 minutes). Remove from the pan and drain on paper towels.
- When dumplings are cooked, transfer them to a dish. Serve hot with prepared dipping sauce.
Notes
- It’s worth mentioning that you can buy packaged dumpling wrappers at store to save preparing time. In addition, to satisfy your taste, you can definitely add or exclude some ingredients.