friends or as a light meal during busy weeknights, they have a way of bringing people together. Picture this: you’ve just finished a relaxing weekend with loved ones. A pot of dumplings sits steaming in the center of the table, accompanied by bowls of dipping sauces. Everyone gathers around, sticks their chopsticks in, and the chatter begins. Who could resist?
What is Asian Chicken Dumplings Recipe?
Asian chicken dumplings, sometimes known as jiaozi or potstickers, are bite-sized bundles filled with a savory mixture typically made of ground meat and vegetables. They’re popular across various Asian cuisines, each having its own regional twist. Whether boiled, steamed, or pan-fried, they deliver a satisfying and flavorful experience that nests beautifully in your mouth.
Ingredients You’ll Need To Make This Dish
Here’s a list of ingredients to whip up these delicious dumplings:
Dumpling Wrappers
– 1 package of round dumpling wrappers (store-bought or homemade)
– Water (for boiling the dumplings)
– Oil (for pan-frying)
Dipping Sauce
– Chinese black vinegar or Japanese ponzu (for dipping)
– Chili oil (optional but adds a lovely kick!)
Homemade Dumpling Wrappers (Optional)
– 1 cup all-purpose flour
– 1/4 cup water + 1 teaspoon additional water
– Extra all-purpose flour (for dusting and rolling)
Filling
– 8 oz ground chicken thighs
– 4 oz Napa cabbage, finely chopped
– 1 teaspoon grated ginger
– 1 tablespoon chopped scallion
– 2 tablespoons soy sauce
– 1/2 teaspoon sesame oil
– 3 dashes ground white pepper
– 1 pinch salt
– 1 tablespoon finely chopped garlic chives (for extra flavor)
– 1 tablespoon corn starch (to help bind the filling)
Feel free to play around with the ingredients based on your preference or what you have on hand!
How to make This Asian Chicken Dumplings Recipe?
Let’s break this down into manageable steps. Making dumplings is not just cooking; it’s a mini adventure. From preparing the wrappers to creating the filling, each step brings you closer to that first delicious bite.
Step-by-step Directions
Step 1: Preparing the Dumpling Wrappers
If you’re going for homemade wrappers, start with this. In a mixing bowl, combine 1 cup of all-purpose flour with 1/4 cup of water. Knead the dough until it loses its stickiness and feels nice and smooth, about 5-10 minutes. Once that’s done, cover it with a damp cloth and let it rest for 30 minutes.
Now, roll out the dough on a floured surface into a long cylinder. Slice this cylinder in half and then further divide each half into 12 smaller pieces. Dust your rolling pin and roll each chunk into a circular wrapper about 4 inches in diameter. Set them aside on a parchment-lined tray while you tackle the filling.
Step 2: Making the Filling
Now onto the filling! In a large mixing bowl, combine 8 oz of ground chicken, 4 oz of finely chopped Napa cabbage, 1 teaspoon of grated ginger, 1 tablespoon of chopped scallion, 2 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, 3 dashes of ground white pepper, 1 pinch of salt, 1 tablespoon of finely chopped garlic chives, and 1 tablespoon of corn starch. Mix everything thoroughly with a spoon until well blended.
Step 3: Assembling the Dumplings
Let’s put those wrappers to work. Grab a dumpling wrapper and place it on your palm. Spoon about 1 teaspoon of the filling into the center. Don’t overstuff; remember, these little guys need to close nicely! Dip your index finger into a small bowl of water and moisten the edges of the wrapper. Fold it in half to form a crescent shape and pinch the edges together to seal.
Step 4: Cooking the Dumplings
Now that you’ve got a tray full of beautiful dumplings, it’s time to cook! Bring a pot of water to a boil and gently drop the dumplings in. They should float to the top after a few minutes, which means they’re cooked. Use a strainer to scoop them out and place them on a plate.
Step 5: Pan-frying the Dumplings
In a non-stick skillet, heat up some oil over medium heat. Arrange about 8 dumplings in the skillet and pan-fry them until the bottoms are golden brown, about 2-3 minutes. Flip them over to give the other side some love, adding more oil as necessary. Keep frying until every side is crispy and golden. Serve them warm with your favorite dipping sauce.
Tips & Tricks
– Dough texture: Make sure the dough is not too sticky. A smooth texture is key to easy rolling.
– Filling variation: Feel free to add mushrooms or other greens for a twist.
– Sealing technique: Use a bit more water if the edges of the wrapper aren’t sticking.
– Batch cooking: Freeze uncooked dumplings on a tray and then transfer them to a bag. Great for quick meals later!
– Cooking method: Try steaming instead of boiling for a different texture!
How Do You Store The Leftovers?
Leftover dumplings can be stored in an airtight container in the fridge for up to three days. If you’ve cooked some and want to save them for later, I recommend freezing them. After boiling, let them cool before placing them in freezer-safe bags. They can last up to a month. Just toss them into boiling water when you’re ready to eat.
Nutrition Information
Each serving of these carefully crafted dumplings packs in lean protein from the chicken, vitamins from the cabbage, and healthy fats from sesame oil. Roughly each dumpling is about 50 calories, so they’re a lighter option that doesn’t compromise on flavor. Plus, they are rich in vitamins and minerals, thanks to the fresh vegetables.
What sides would complement?
To elevate your dumpling experience, consider these delicious sides:
– Sauteed Bok Choy: Lightly sautéed with garlic and soy sauce, this side adds a lovely green crunch.
– Miso Soup: A warm bowl of miso soup is perfect for dipping your dumplings.
– Asian Slaw: A tangy slaw with cabbage, carrots, and sesame dressing adds freshness and crunch.
– Rice Noodle Salad: A light salad tossed in a zesty dressing provides a nice contrast.
– Simple Cucumber Salad: Sliced cucumbers with rice vinegar and sesame seeds create a refreshing palate cleanser.
What other substitutes can I use in Asian Chicken Dumplings Recipe?
If you don’t have some ingredients, here are substitutes to make it work:
– Ground turkey or pork in place of chicken thighs for different flavor profiles.
– Green cabbage or broccoli slaw can replace Napa cabbage if you want a bit more crunch.
– Tamari for a gluten-free alternative to soy sauce.
– Olive oil instead of sesame oil if you’re in a pinch, but note it has a different flavor.
– Rice flour wrappers for those following a gluten-free diet.
Conclusion
Asian chicken dumplings are more than just food; they’re a little piece of home and comfort that you can create in your kitchen. With a few simple ingredients and a little bit of time, you end up with something truly delicious. Whether you’re sitting around the table with family or having a quiet night in, these dumplings will certainly brighten up your meal. Give this recipe a go, and I promise you’ll be whipping them up on the regular! Happy cooking!
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Asian Chicken Dumplings Recipe – Treat Indulgently
Description
Let’s dive into the magic of Asian chicken dumplings—delicate pockets of joy that are sure to please any crowd. Making dumplings might sound intricate, but I assure you, they are really quite simple. This recipe strikes a good balance of flavor and texture, incorporating juicy ground chicken and fresh vegetables all wrapped snugly in delightful dough. If you opt for homemade wrappers, you’ll truly feel like a kitchen rockstar, but store-bought ones work just as well if you’re in a pinch.
Ingredients
Dumpling Wrappers
Dipping Sauce
Filling
Instructions
Step 1: Preparing the Dumpling Wrappers
-
If you're going for homemade wrappers, start with this. In a mixing bowl, combine 1 cup of all-purpose flour with 1/4 cup of water. Knead the dough until it loses its stickiness and feels nice and smooth, about 5-10 minutes. Once that’s done, cover it with a damp cloth and let it rest for 30 minutes.
Now, roll out the dough on a floured surface into a long cylinder. Slice this cylinder in half and then further divide each half into 12 smaller pieces. Dust your rolling pin and roll each chunk into a circular wrapper about 4 inches in diameter. Set them aside on a parchment-lined tray while you tackle the filling.
Step 2: Making the Filling
-
Now onto the filling! In a large mixing bowl, combine 8 oz of ground chicken, 4 oz of finely chopped Napa cabbage, 1 teaspoon of grated ginger, 1 tablespoon of chopped scallion, 2 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, 3 dashes of ground white pepper, 1 pinch of salt, 1 tablespoon of finely chopped garlic chives, and 1 tablespoon of corn starch. Mix everything thoroughly with a spoon until well blended.
Step 3: Assembling the Dumplings
-
Let’s put those wrappers to work. Grab a dumpling wrapper and place it on your palm. Spoon about 1 teaspoon of the filling into the center. Don’t overstuff; remember, these little guys need to close nicely! Dip your index finger into a small bowl of water and moisten the edges of the wrapper. Fold it in half to form a crescent shape and pinch the edges together to seal.
Step 4: Cooking the Dumplings
-
Now that you’ve got a tray full of beautiful dumplings, it’s time to cook! Bring a pot of water to a boil and gently drop the dumplings in. They should float to the top after a few minutes, which means they’re cooked. Use a strainer to scoop them out and place them on a plate.
Step 5: Pan-frying the Dumplings
-
In a non-stick skillet, heat up some oil over medium heat. Arrange about 8 dumplings in the skillet and pan-fry them until the bottoms are golden brown, about 2-3 minutes. Flip them over to give the other side some love, adding more oil as necessary. Keep frying until every side is crispy and golden. Serve them warm with your favorite dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
Note
- Dough texture: Make sure the dough is not too sticky. A smooth texture is key to easy rolling.
- Filling variation: Feel free to add mushrooms or other greens for a twist.
- Sealing technique: Use a bit more water if the edges of the wrapper aren't sticking.
- Batch cooking: Freeze uncooked dumplings on a tray and then transfer them to a bag. Great for quick meals later!
- Cooking method: Try steaming instead of boiling for a different texture!
