RECIPE | ASIAN CHICKEN DUMPLINGS
I love dumplings or pot stickers as some people call it. There is something so tasty about that crispy doughy skin and that savoury filling. For this recipe, I used organic chicken and it makes a world of a difference. The flavour you get from organically raised meat is so natural and full. You can really taste the difference between organic and non-organic. A good in-between option that is less pricey than organic is certified-humane. Certified Humane chickens are not pumped with hormones, antibiotics and allowed to walk and live free in a cage-less environment. Therefore there is less stress on them producing better quality and tastier meat. If you're interested in purchasing certified humane or organic chicken, try Blue Goose Pure Foods. I cook with their chicken on the days we permit ourselves to eat meat and I'm very pleased with the taste. This recipe is a great time saver because you can freeze the dumplings after making them in bulk and anytime you want to cook them it only takes less than 10 minutes to fry, steam or boil.
Well I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you're not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
ASIAN CHICKEN DUMPLING RECIPE
YIELDS 40 DUMPLINGS | PREP TIME 30 MINS | WRAPPING TIME 1 HOUR | COOK TIME 7 MINUTES
- 2 LARGE ORGANIC BOK CHOY LEAVES FINELY CHOPPED
- 1 LB OF GROUND ORGANIC CHICKEN
- 40 DUMPLING WRAPPERS (BUY THE THICK KIND)
- 2 STALKS OF GREEN ONION FINELY MINCED
- 1 INCH OF GINGER FINELY MINCED
- 4 TABLESPOONS OF LIGHT SODIUM SOY SAUCE
- 2 TABLESPOONS OF WATER
- 1 TABLESPOON OF RICE WINE
- 1 TABLESPOON OF SESAME OIL
- 3 TABLESPOON OF OLIVE OR VEGETABLE OIL
- 1/2 TEASPOON OF SALT
- 1/2 TEASPOON OF PEPPER
- 1/2 TEASPOON OF CORN STARCH
- 1/2 TEASPOON OF GRANULATED SUGAR
- Prepare your ingredients as listed above
- Combine your ground chicken, chopped bok choy, minced green onions and ginger and mix well.
- Add in soy sauce, water, sesame oil, olive/vegetable oil, and rice wine. Stir until combine.
- Then add in your corn starch, sugar, salt and pepper until evenly combined. Now you have your dumpling filling.
- Give yourself about an hour to wrap all the dumplings. Scoop 1.5 teaspoon of filling into the center of each dumpling wrapper. Line the circumference of the wrapper with water to act as a gluing agent. Then fold and seal the dumpling.
Tip: Keep your wrappers moist by covering them, exposing them to air will dry them out.
- Now it's time to fry your dumplings. Alternatively, you may also boil or steam them on high heat for about 7 minutes.
- In a large wide frying pan set on medium high heat, add about 2 - 3 tbsps of oil. Once the pan is hot, lay each dumpling in bottom side down.
- Fry until bottom of dumpling is slightly golden brown (about 1 minute).
- Then quickly pour enough water to thinly line the bottom of the pan and cover with a lid and allow it "steam" for 6 minutes.
- Uncover the lid and allow the dumplings to fry for another 30 seconds to crisp them up and then remove off pan.
- Serve with chili oil or red wine vinegar.