These dumplings, when shallow-fried, make a good first course for a multi-course meal.
They can also be steamed and served as a snack or poached in large quantities for a complete meal.
- For the dough:
- 2 cups All Purpose flour, plus extra for dusting
- 3/4 cup boiling water
- 1/4 tsp salt
- For the filling:
- 1/2 lb. white cabbage, shredded
- 1/2 lb. ground chicken
- 1/2 tsp finely chopped fresh ginger
- salt to taste
- 1 Tbsp. light soy sauce
- 2 tsp Chinese rice wine
- 1 tsp sesame oil
- For the dipping sauce:
- 2 Tbsp. red chili oil
- 1 Tbsp. light soy sauce
- 1 tsp finely chopped garlic
- 1 Tbsp. finely chopped scallions
Sift the flour into a bowl, add salt, then pour in the water and mix to a firm dough. Knead until smooth on a lightly floured surface, then cover with a damp cloth and set aside for 25-30 minutes. For the filling mix cabbage, ground chicken, scallions, ginger, salt, soy sauce, wine, and sesame oil.
Lightly dust a work surface with flour. Knead and roll the dough into a long sausage about 1 inch in diameter. Cut the sausage into 30 small pieces and flatten each piece with the palm of your hand. Using a rolling pin, roll out each piece into a thin pancake about 2 1/2 inches in diameter.
Place about 1 1/2 tablespoons of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges firmly so that the dumplings are tightly sealed.
Half fill a large saucepan with water. Bring to simmering point. Add the dumplings and simmer for about 5 minutes. The dumplings will float to the surface. Remove the dumplings with a large slotted spoon, drain them briefly, then spread them on trays.
Make the dipping sauce by combining all the sauce ingredients in a bowl and mixing well. Serve in a small bowl with the dumplings.
Making the dumplings is a fun project for the whole family!
Rosa's Yummy YumsJune 9, 2013 at 5:35 pm
They look fabulous! Lovely dumplings.
La Table De NanaJune 9, 2013 at 7:23 pm
This is a favorite favorite favorite FAVORITE dish of mine..and your bamboo adorned with the aquilegia seedpod? ♥
AnonymousJune 10, 2013 at 11:48 am
love presentation.. and delicious looking dumplings…Yum!
Shema | LifeScoops
Eric PeppleJune 10, 2013 at 3:45 pm
Oooo those look scrumptious! I shouldn't be looking at this right before lunch haha.
Happy Valley Chow
LauraECJune 10, 2013 at 5:51 pm
These look great! I usually make mine with pork as I tried chicken once and they were too dry – any secrets from stopping this from happening.
Nami | Just One CookbookJune 12, 2013 at 3:22 am
I love it when you make Asian food! Great job making the dough from scratch. You do everything so in details and really fun to see how you food style every time. Pinned!
Peggy G.June 12, 2013 at 7:40 pm
These dumplings look perfect!
melangeryJune 12, 2013 at 10:42 pm
LauraEC, the dumplings come out not dry at all. If you have this problem try to put extra cabbage and a little of bacon. One more thing: use dark chicken meat for dumplings. I hope it will help.