Steamed Chicken Dumplings Recipe

Steamed Chicken Dumplings Recipe

Useful tips

1. Rest the dough for a better texture: Allowing the dough to rest is crucial as it helps to relax the gluten, making it easier to roll out and resulting in a more tender dumpling wrapper. Don’t skip the resting time for the best results.
2. Keep the dough moist: While working with the dough, keep the unused dough balls covered with a damp kitchen towel or plastic wrap. This prevents the dough from drying out and makes it easier to work with.
3. Grate the ginger finely: Finely grated ginger distributed more evenly in the filling, adding a subtle warmth without overpowering the other flavors.
4. Chill the filling: After cooking the chicken filling, let it cool completely before assembling the dumplings. A cooler filling is easier to work with and helps prevent the dumpling skins from becoming soggy.
5. Check for doneness: After 20 minutes of steaming, check one dumpling to ensure it’s cooked through. The dough should be translucent, and the filling fully cooked. If needed, steam for a few more minutes.
6. Freezing dumplings: If you’re making extra, freeze the uncooked dumplings on a tray in a single layer, then transfer them to a freezer bag. They can be steamed directly from frozen, just add a few extra minutes to the cooking time.

• 7 oz. all-purpose flour
• ½ cup hot water (not boiling)
• ½ tsp. salt
• Corn starch as needed, to stretch the dough
• 2 tbs. corn oil
• 1 garlic clove, chopped
• 4 leaves white cabbage (without the hard stem of the middle)
• 1 onion, chopped
• 1-inch fresh ginger root, grated
• 8-½ oz. chicken meat, ground
• 1 tbsp. water
• 1 tbsp. white wine
• Salt and freshly ground black pepper to taste
• Peel of 1 lime, finely chopped
• Peel of ½ lemon, finely chopped
• 2 tbsp. honey
• 3 tbsp. olive oil
• 1 tbsp. sesame seeds

1. Add the water to a bowl or glass, then stir in salt until fully dissolved.
2. Sieve flour into a bowl, then make a hole or indent in the middle of the flour. Pour salted water, mixing with a wooden spoon until the dough separates from the walls of the bowl and you can easily shape like a ball.
3. Knead the dough with your hands for 3 or 4 minutes until soft, then cover with film and rest at room temperature for 30 minutes.
4. Once rested, divide the dough in two parts and set aside on part. Take one part and form a long roll, which you will cut into 10 equal parts. Make small balls with each part.
5. Repeat with the other half of the dough, so you have 20 balls. Keep all the mini balls covered with a kitchen ball.
6. Using a rolling pin, stretch each ball into a 3-inch disc. Sieve some cornstarch one top of each and make a pile – the cornstarch keeps them from sticking together. Keep covered with a kitchen towel so they don’t dry out.
7. Heat the oil in a wok at medium high heat. Add garlic, cabbage, onion and ginger stir, cover, lower the heat until the cabbage is transparent 4 to 6 minutes.
8. Add the chicken, water, wine, salt, and black pepper and mix well, then cook for another 3-4 minutes. Once done, let cool in a shallow tray.
9. Take one dough disk and put 1½ tsp filling in the center
10. Paint the edge of the dough with water, then bring the edges of the dough together at the center and twist to seal them shut.
11. Leave the ready-made dumpling on a tray with some starch on it and keep covered.
12. Once all the dumplings are done, steam for 20 minutes.
13. Serve with soy sauce, lemon sauce and some sesame seeds for garnish.