After watching Kung Fu Panda 3, I have this obsession towards dumplings. They look so scrumptious, juicy, so so soo yummy! Sometimes I do wished I am a panda… so I can eat all day! LOL
I have never make dumplings from scratch as it seems a lot of work and skills involved making them. Well there is always first time for everything!
Lets get it started! Skadooshhhh….
There are only 2 ingredients for the dumpling dough, which is the flour and warm water. Mix the ingredients together with a pair of chopstick until both are well incorporated. If the dough is still sticky, go ahead and add some flour into it.
Its time to get your hands dirty! Knead the dough for 3 to 5 minutes till the surface of the dough is smooth. Cover the dough with a damp cloth and set it aside.
I have decided to make chicken dumplings since I still have chicken breast in my fridge. You may use pork as you wish. Other ingredients for the fillings are spring onions and garlic.
Chop everything finely. For the chicken breast, in order to have some texture when chewing, I prefer not to chop it too fine. What I did is I started by cutting chicken cubes then the ground chicken is done after multiple times of flipping the meat and chopping.
Combine the ground meat, spring onion and garlic into a bowl. It’s time for seasoning. Add in some sesame oil, oyster or hoisin sauce, Worcestershire sauce, shaoxing wine or mirin, salt and pepper. Mix everything together!
Dust your working station with some flour. Roll the dough to a really thin film (0.1cm). I judge it by looking at the surface of the dough. When you are able to slightly see through the pattern from the work surface, it is the thickness you are looking for. Cut out the dumpling wrappers using a round cutter with around 9cm in diameter. Since I don’t have one, I used my measuring cup to get the impression on the dough and run a knife around it.
Since this wrappers are easily dried up when exposed to air, after putting them on a tray, go ahead and cover them with cloth or baking paper.
Heat up water in the steamer. Then we are all set to wrap the dumplings.
There are a few different types of wrapping methods. Since I am a dumpling beginner, I chose the easiest. Put the wrapper on your palm and scoop one tbsp of filling on top of it. Must not overfill the dumplings.
Don’t be nervous at this point. Just take a deep breath and you sure can do it! It works on me. 🙂
Using your ring finger to push the dough and pinch it with another hand. Push another part of the dough with your index finger and pinch it. Repeat until you have seal the top and give it a twist. Voila!
Lay the dumplings on a plate lined with cabbage or lettuce. This will prevent the dumplings to stick on the plate. Steam the dumplings for about 8 minutes. While waiting them to cook, I made the dipping sauce. Just combine some soy sauce, vinegar, and ginger slices on a saucer.
Actually I was pretty surprised with the steamed dumplings. They look nice and they taste even better! Practice makes perfect! I will definitely refine my dumplings skills. 🙂
If you try this recipe, let me know what you think! Leave a comment and take a picture and tag it #theyumpuzzle on Instagram so I can see all your beautiful creations. Cheers, friends!
Chicken Steamed Dumpling
Yield around 15 dumplings
Preparation time: 40 minutes
Cooking time: 8 minutes
- 1 cup of all purpose flour
- ½ cup of warm water
- 1 piece of ground chicken breast
- 3 stalks of spring onion/ scallions (chopped finely)
- 2 cloves of garlic (chopped finely)
- A pinch of salt and pepper
- ¼ tsp of sesame oil
- ½ tsp of oyster/hoisin sauce
- ¼ tsp of shaoxing wine/ mirin
- 3 drops of Worcestershire sauce
- 3 tbsp of soy sauce
- 1 tsp of vinegar
- 2 pieces of ginger (grated)
- Mix ingredients until well incorporated. Knead the dough for 3 to 5 minutes until the surface of the dough is smooth.
- Cover the dough with a damp cloth and set it aside to rest for at least 5 minutes.
- Dust your working station with some flour. Roll the dough to a really thin film (0.1cm).
- Cut out the dumpling wrappers using a round cutter with around 9cm in diameter. Cover the wrappers with a piece of cloth or baking paper.
- Combine everything with seasonings in a bowl.
- Boil the water in the steamer.
- Put a piece of dumpling wrapper on your palm and scoop one tbsp of filling on top of it.
- Using your ring finger to push the dough and pinch it with another hand. Push another part of the dough with your index finger and pinch it. Repeat until you have seal the top and give it a twist.
- Lay the dumplings on a plate lined with cabbage or lettuce.
- Steam the dumplings in the steamer for about 8 minutes. Combine all dipping sauce ingredients in a saucer. Serve hot.
Serving Size: ¼ of the recipe Calories: 240 Fat: 5 g Saturated fat: 1 g Carbohydrates: 30 g Sugar: 4 g Sodium: 335 mg Fiber: 2 g Protein: 16 g