CHINESE CHICKEN DUMPLINGS
These tasty treats are commonly served as an appetizer or snack in China. I've adapted this recipe from one I found for pork combined with the tips my best friend's mother (who is from Taiwan) taught me about Chinese cooking.
Provided by archaeologygirl
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
- In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
- Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
- Put the chicken broth and water into a saucepan and bring to a boil.
- Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.
- Remove with a slotted spoon and serve warm with soy sauce to dip.
Nutrition Facts : Calories 193.4, Fat 7.6, SaturatedFat 1.5, Cholesterol 18.4, Sodium 1148.7, Carbohydrate 20.2, Fiber 0.8, Sugar 0.4, Protein 10.4
CHINESE CHICKEN DUMPLINGS
Juicy, flavorful and tender one-biter Chinese chicken dumplings. They're perfect appetizers, snacks or even a whole complete dish.
Provided by Admin
Categories Appetizer
Time 1h
Number Of Ingredients 18
Steps:
- Cut the chicken thighs into thin strips or cubes and mince, either with a food processor or a knife. If mincing by hand, cut thinly, press the meat with the side of the blade and repeat until completely ground.
- In a mixing bowl, add the cabbage and the salt. Toss and allow the cabbage to macerate for 10 minutes; the salt will drain the extra moisture in the cabbage. Drain and set aside.
- In a second mixing bowl, combine the cabbage with the minced ginger, garlic, green onion, white pepper, sesame oil, chicken powder and soy sauce. Mix until thoroughly combined by stirring in one direction only to achieve the right texture.
- To taste the filling, microwave a spoonful for 15-30 minutes. Taste and adjust the seasoning to your liking.
- Fill the dumplings by placing one tablespoon of filling in the middle of each wrapper. Fold the wrapper in half, put it on your palm and gently press it forming a round-shaped dumpling. Make sure the edges are tightly sealed. Set aside.
- Bring a pot of water to a boil.
- Add the dumplings.
- Once the dumplings float, count down two minutes and scoop them out.
- Drizzle cooking oil into a large non-stick frying pan over medium heat.
- Add the dumplings and pan-fry for two minutes.
- Add water until one-quarter of the dumplings are submerged and cover the pan with a lid. Cook for 8-9 minutes.
- Dissolve the sugar in hot water. Add the soy sauce, rice vinegar, chili oil, garlic, sesame seeds and sesame oil.
- Stir to combine and serve with your homemade Chinese chicken dumplings.
ASIAN CHICKEN DUMPLINGS
To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. -Joy Olcott, Millersville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2.50 dozen.
Number Of Ingredients 11
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
POT STICKERS (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS
These delicate little Chinese steamed buns are from the Shanghai region. Filled with minced chicken or pork, ginger, and spring onion. Feel free to experiment by including your favorite ingredients. Serve with shredded ginger in dark vinegar.
Provided by xiao wei
Categories Main Dish Recipes Dumpling Recipes
Time 5h36m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
- Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
- Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
- Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
- Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
- Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
- Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 25.6 mg, Fat 4.8 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 422.1 mg, Sugar 0.7 g
CHINESE PORK DUMPLINGS
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. 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 and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g
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- If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
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- Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
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