Every once in a while I get an unstoppable craving for dumplings. Steamed or pan-fried, veggie, shrimp, pork or chicken, it doesn’t matter, because inside that white cardboard container with the thin metal handle is something good. Each little bundle is a bite-full of succulent goodness. Dumplings have remained on my bucket list of recipes to make, and after watching Ceilia Chiang, founder of the famed Mandarin restaurant in San Francisco, share her tips for making the delectable delights the light bulb went off, it was time to make my own!
- The key to success: don’t overcrowd the pan. Give your dumplings space to breath.
- Make sure they’re properly sealed. Add a teaspoon or two of fillingto the center of the wrapper and then lightly dip your finger in some water and run it around the perimeter.
- Bring the edges up together and fold into a triangle and seal, or pull the edges up like a begger’s purse. Crimp the edeges together is like sealing pie dough.
- Like a lot of things in life patience and practice are key.
You’ll find round or square wonton wrappers in the refridgeator or produce section of the grocery store. I prefer the square wrappers, they offer a bit more flexibility. The cooking process is a combination of slightly pan frying and steaming. The end result are amazingly tender dumplings that are soft on the outside and just crunchy and brown enough on the bottom.
The inside can be ground pork, shrimp or even shredded cabbage and carrots. I went with ground chicken mixed it with fresh ginger, chinese five spice, tamari and ponzu sauce. Remember, the inside of this baby is up to you, the filling can be your springboard to combining wonderful flavors and spices..
Take Out Worthy Chicken Dumplings
- 1 lb. Ground Chicken you can use either white, dark or a mix
- 1 large egg room temperature
- 1 1/2 tablespoons fresh grated ginger
- 1 tablespoon Tarmari Sauce
- 1/2 teaspoon Ponzu Sauce
- 1/4 teaspoon Chinese Five Spice Poweder
- 1 package wonton wrappers
- 1/4 teaspoon hot chili oil
- 1-2 teaspoonz vegetable oil
- In a bowl, combine the ground chicken and egg thoroughly. Add the ginger, Tamari, Ponzu and Chinese Five Spice and combine well.
- Set up a work area with the chicken mixture and the wonton wrappers. Place 1 - 1 1/2 teaspoons of the chicken mixture in the center of a wonton wrapper. Dip you finger in some water, and run it around the edge of the wrapper. Bring the edges together either in a triangle shape or pulled up together. Crimp the edges together to seal. As you work, place the dumplings on a plate with a slightly damp paper towel covering them until you're finished.
- In a saute pan, heat the two oil and place the dumpling fairly close together with the smallest of space in between. You don't want them touching, but they should appear snuggly fit. Pan fry them for 2-3 minutes, until the bottoms become golden brown. Add 2-3 teaspoons of water and cover tighly and steam for another 2 - 3 minutes.
- Serve immediately with soy sauce or some sweet chili sauce.
Adapted from All Recipes.com