Chicken and Vegetable Dumplings Recipe
If you have a little chicken left over from another meal or you have ground chicken on hand, I recommend that you try this steamed dumplings recipe that we are showing you this time because it has no waste.
That you don’t know how to make chicken dumplings? Don’t worry. This recipe for chicken and vegetable dumplings that we explain step by step will clear up all your doubts. In addition, they are accompanied by a classic Chinese dumpling sauce that will give them an extra touch of flavor, with which you will not be able to resist eating them. You will see!
You no longer need to go to a Chinese restaurant to eat dim sum or traditional Chinese snacks. Make them yourself at home with this chicken dumplings recipe!
Ingredients to make Chicken and Vegetable Dumplings:
- 300 grams of minced chicken meat (or leftover chicken)
- 16 sheets of wonton dough for dumplings
- ½ Leek
- 2 cloves of garlic
- 200 grams of clean Chinese mushrooms
- 1 tablespoon grated ginger
- 2 carrots
- 2 tablespoons of black sesame seed oil
- 1 tablespoon oyster sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of egg
- 1 pinch of salt
- 1 handful of chopped Chives
Sauce for the dumplings:
- 3 tablespoons of rice vinegar
- 3 tablespoons dry white wine
- 1 teaspoon of brown sugar
- ½ glass of soy sauce
How to make Chicken and Vegetable Dumplings:
We will start preparing these chicken and vegetable dumplings by cutting all the ingredients that go into the filling. The quick option would be to put them all in an electric grinder and grind them all together, but the ideal and the most traditional way is to chop them by hand and mix them in a bowl. That is, we chop the leek, carrots, garlic and Chinese mushrooms and place them in a large bowl together with the ground chicken meat, the egg, the chopped chives and ginger, the soy and oyster sauces, the oil of sesame and a pinch of salt.
Then we mix the filling of the steamed dumplings and let it rest for about 20-30 minutes in the fridge so that the chicken meat absorbs all the flavors well.
Tip: Don’t put too much salt in the filling because you have to keep in mind that the soy sauce is already salty.
Meanwhile, we can prepare the sauce for the chicken dumplings recipe, which will give them an extra flavor. To do this, mix all the ingredients until the brown sugar dissolves well. After that time, we place the wonton dough sheets on the work table and place a glass of water next to it. We can’t take too long to fill the chicken dumplings because the dough tends to dry out quickly, so it’s best to have everything ready before you start.
Then we take the rested filling out of the fridge and start forming them. We place a sheet of dumpling dough in one hand, and with the other we put a spoonful of the filling in the center, moisten the ends with a little water, grab the edges and close them by rolling them in a spiral on the top. Chinese dumplings can have very different shapes but those that contain meat are usually of this type.
When we already have the chicken and vegetable dumplings formed, we can cook them in various ways: steamed, fried or boiled.
In this case I am going to steam the chicken dumplings in a traditional Asian bamboo steamer but you can also use a regular steamer or a pot of boiling water. Be sure to put a piece of parchment paper at the bottom of the steamer and place the filled dumplings separately so that when they cook they don’t stick together.
So, we bring a pot of water to a boil, place the steamer on top and steam the dumplings for about 8-10 minutes.
Once the steamed chicken and vegetable dumplings are cooked, we accompany them with their sauce and eat them with the help of chopsticks as tradition dictates. Take advantage!
