Our Chicken & Vegetable Dumplings are sure to bring you lots of wealth and prosperity in the New Year! Filled with ground chicken, mushrooms, bok choy and ginger, these dumplings are packed full of flavour. Serve with a sweet and spicy soy dipping sauce alongside a healthy glass of Haywire Lunar Red and enjoy!
Recipe and Images by: Melissa Leung – Season and Serve Blog
SERVES: 40 dumplings TOTAL TIME: 1 hour 20 minutes
INGREDIENTS
For the Dumpling Wrappers:
- 1 tablespoon grapeseed oil
- 200 grams fresh oyster mushrooms, finely chopped
- 50 grams fresh shiitake mushrooms, finely chopped
- 6 baby bok choy, finely chopped
- 400 grams ground chicken
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon granulated white sugar
- ¼ cup chicken broth, at room temperature
- 1 package fresh dumpling wrappers (round shape)
- ¼ cup cold water
- 1 tablespoon corn starch
For the Dipping Sauce:
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili oil
- ½ teaspoon granulated white sugar
DIRECTIONS
Heat a large frying pan over medium-high heat. Once hot, add the grapeseed oil and the chopped oyster and shiitake mushrooms. Sauté for 4 to 5 minutes or until the mushrooms have softened and have turned a light golden brown. Add the bok choy to the pan and fry for 2 minutes until the bok choy has softened. Remove from the heat and let cool.
Place the ground chicken in a mixing bowl along with the cooled mushroom and bok choy mixture. Add the garlic, ginger, oyster sauce, soy sauce, sesame oil, sugar, and chicken stock. Mix with a pair of chopsticks in one direction until fully combined and the chicken stock has been absorbed. This will improve the texture of the filling.
Before assembling the dumplings, mix the cold water and cornstarch together in a small bowl until combined. This will be the glue that holds the dumplings together.
Line a large baking sheet with parchment paper and set aside.
To assemble, place one heaping teaspoon of the chicken filling in the center of a dumpling wrapper. Dip your finger in the cornstarch mixture and trace along the outer edge of the dumpling wrapper. Fold the dumpling in half into a semi-circle shape and seal the dumplings. You can seal the dumplings by simply pressing the edges of the dumpling wrapper together, or you can pleat the edges if desired. Once the dumplings are sealed, place on the parchment-lined baking tray and continue this process for the rest of the dumplings.
There are two methods of cooking the dumplings:
- Steaming Method: Line a wooden steamer basket with parchment paper and add in the dumplings. Ensure they are not touching so they can steam correctly. Cover the steamer basket with a lid and place over a pan with simmering water. Steam for 10 minutes or until the dumplings are firm.
- Pan-Frying Method: Heat a large frying pan over medium-high heat. Once hot, add one tablespoon of grapeseed oil. Add the dumplings in a single layer and reduce the heat to medium. Let the dumplings fry for 2 to 3 minutes, or until golden brown on the bottom. Once golden, add ½ cup of water to the pan and immediately cover the pan with a lid. Steam over medium heat for 6 to 8 minutes, or until the dumplings are firm.
While the dumplings are cooking, make the dipping sauce by combining all the dipping sauce ingredients in a small bowl. Mix to combine and set aside.
Serve the cooked Chicken & Vegetable Dumplings immediately with the dipping sauce and a glass of Haywire Lunar Red. Enjoy!
