Chicken Classic
This was the first dumpling I ever learned how to make. It started with a recipe in a cookbook at my parents' house in high school. I have since adapted it a bit, but it's hard to stray too far from a classic.
Filling Ingredients:
Photo by Nikki McFadden
- 1 lb ground chicken
- 6 scallions minced
- 1 large carrot minced
- 3 heaping tsps of ginger minced
- 4 cloves garlic minced
- 1 tsp salt
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp ground white pepper
- 1 tbsp spicy chili sauce
Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached
Other Ingredients:
- ~60 wraps
- Cup of warm water
- Cooking oil (I prefer peanut oil or coconut oil)
- Chicken broth (if unavailable, use water)
- Frying pan with lid
Directions:
- Combine all your ingredients in a large mixing bowl
- Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
- Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
- Folder in half so the dry side lines up with the wet set, press and seal
- Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.
- Repeat three times
- Heat a pan with your choice of oil (I prefer peanut or coconut oil)
- Place dumplings in oil, creases up
- Cook until bottoms have browned
- Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
- Cover with a lid and steam
- Once the broth has cooked off, remove the lid
- Cook until the bottoms have desired crispiness
- Remove from the pan and enjoy!
Photo by Nikki McFadden