I have a confession to make. I am a cookbook addict! This recipe is one of the many reasons why I bought the cookbook Chin Chin the Book with recipes from Chef Benjamin Cooper. If you happen to be in Melbourne, please be sure to add Chin Chin to your culinary agenda. You will not be disappointed.
This is a superb dish for entertaining friends and family. The recipe yields 20 dumplings and if you can’t finish all of them, freeze the dumplings for drop-arounds in the near future. My family absolutely fell in love with the recipe – the dumplings are so flavoursome and the sourish vinegar dressing really opens up the taste bud. Eat one and you’ll want more.
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Chicken Dumplings with Vinegar Dressing
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Homemade dumplings are easier than you think! Great for a casual dinner or to freeze for later.
Ingredients
- 7 oz (200 g) chicken mince
- 1 coriander root
- 1 garlic clove
- 4 pcs dried shiitake mushrooms, soaked, finely chopped
- 1 spring onion, whites finely sliced for filling & greens finely sliced for garnish
- 4 green beans, finely sliced into rounds
- 1/4 cups (60 ml) corn kernels
- 1/2 tbsp caster sugar, to taste
- 1/2 tbsp oyster sauce, to taste
- 1 tbsp light soy sauce, to taste
- 20 gyoza wrappers
- 1/3 cups (80 ml) soy sauce
- 1 tbsp kecap manis
- 1 tbsp chinking black vinegar
- 1/4 tsp sesame oil
- 1/4 knob ginger, finely chopped
- 1/2 tsp water
Instructions
- Mix all ingredients for the dressing and set aside.
- Finely mince the coriander root and garlic. Then mix the coriander, garlic, chicken mince, shiitake, spring onion whites, green beans, corn, sugar, and sauces in a large bowl. Gently massage the mixture to ensure all ingredients are combined evenly.
- Scoop 1 tsp of the chicken mince mixture onto the center of each gyoza wrapper, brush the half-moon edges with a little water, and seal into a half-moon shape.
- Line a steamer basket with baking paper, leaving small gaps around the edge. Place all dumplings on a steaming tray in a single layer.
- Steam the dumplings for 10 minutes, or until cooked through. Steam frozen dumplings for a longer time.
- Arrange the dumplings on a serving tray. Drizzle with the vinegar dressing and garnish with sliced spring onion greens.
Notes
- For extra flavor, marinate the chicken mince for 30 minutes before assembling the dumplings.
- To prevent sticking, lightly dust the steamer basket with cornstarch before placing the dumplings.
- Leftover dumplings can be frozen for up to 3 months; steam from frozen, adding a few minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 5-6 dumplings
- Calories: 200
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 50
Find it online: https://honestcooking.com/chicken-dumplings-vinegar-dressing/
Frequently Asked Questions
Can I use store-bought dumpling wrappers instead of making dough from scratch?
Store-bought wrappers save significant time and work well. Look for round wrappers in the refrigerated section of an Asian grocery store.
What does the vinegar dressing add to the chicken dumplings?
The vinegar dressing cuts through the depth of the filling and adds a tangy, savory contrast. It brightens each bite and keeps the dumplings from feeling heavy.
Can I freeze the chicken dumplings before cooking them?
Yes. Place them on a parchment-lined tray in a single layer, freeze until solid, then transfer to a bag. Cook from frozen, adding a couple of extra minutes to the cooking time.
