Chicken Dumplings

I love that almost ALL of my recipes have a story behind them. This recipe idea came about when my little miss who is 4 and I were watching Food TV. She enjoys the concept of cooking and equally enjoys eating these days (which has been super fantastic). She was all snuggled up next to me and was focused on watching Nigella whip up various cuisines. There was NO dumplings being made on the show, so I am still not sure how and why she asked if I could make her some dumplings as she headed to bed that night. I put a few dumpling ideas together that night before going to bed and then the next morning after I dropped her off, I headed into a supermarket in town and bought the things I needed to make this delicious dumpling.

Dumplings are my absolute favourite. They are so cute, they are SO tasty and they are SOOOOOOOO easy to make. My recipe is a very basic one as the person I was really making it for is only 4! So I didn’t add any hot pepper or extra veggies. If you don’t prefer making them with meat, replace the chicken with veg – like spinach, grated carrots, etc.

I made around 50 dumplings. I of course didn’t cook them all. Made about 12 for us three to eat and then the rest was put in a ziploc bag and is sitting in the freezer until we have a dumpling craving or when I have a very busy work week. Freezer friendly recipes are just perfect for a working mum!

Enjoy !!!

  • Time: 50 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: asian
  • Course: appetizer
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 30 minutes mins
  • Cooking Time: 20 minutes mins

Ingredients

300 gms chicken mince
1 tbsp ginger paste
1 tbsp garlic paste
2 green onion chopped
3 tbsps soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
2 tbsps cooking oil
Extra Soy sauce for serving
Wonton wrappers

Steps

  1. In a bowl mix together chicken mince with the ginger and garlic paste, green onion, soy sauce, sesame oil and rice vinegar. I was making these with a 4 year old in mind who doesn’t fancy mushrooms, so I decided to stick to a basic Chicken dumpling. You can include some diced mushrooms if you wish.
  2. I bought store bought wonton wrappers as they are easily available anywhere. I bought mine in a regular supermarket here in Wellington and not an asian store! Since they were sold frozen I left them on the kitchen counter to thaw out.
  3. Once they are ready, its time to make the dumplings! Spoon 1 tbsp worth of the mince meat into the centre of each wrapper. Rub the edges of the wrapper with water and then fold the dough to create a half moon shape and press it down firmly to seal. I have all sorts of little things in my kitchen and one of it is a dumpling mould that again can be easily sourced these days in kitchenware stores. So with the help of a dumpling mould I made about 50 dumplings! Please note, I did not cook the chicken mince when I stuffed the dumplings and I had no problems in having it cooked all the way through – they all cooked through just fine.
  4. It is important the edges are sealed really well cause the meat will come out otherwise and that won’t look cool one bit 🙂
  5. When they are ready to be made, heat some oil in a large non stick skillet. Place the dumplings in a single layer (i.e. not overlapping) and cook over medium low heat. You want them crispy and golden brown. It took me less than 5mins to cook them.
  6. Serve right away with some soy sauce.
  7. Make sure you store the dumplings you haven’t cooked in a sealed ziploc bag and leave them in the freezer until the next time you have an asian craving.

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