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Chicken Dumplings

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Ingredients Method

Ingredients
  

Dumpling Dough
  • 300 g Flour
  • 150 g hot water
  • 1 tsp Salt
Chicken Filling
  • 1 lb Ground Chicken
  • 2 c Napa Cabbage Chopped
  • 4 Green onions Sliced
  • 6 Garlic cloves minced
  • 2 in pc ginger Minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp chicken bouillon
  • 1 tsp white pepper

Method
 

Make the Dumpling dough
  1. Mix the flour in salt together and then add the water and mix until you need to switch to your hands  then knead until the dough comes together. About 10 minutes. Cover with plastic wrap and allow to rest for 30 minutes up to two hours. (2hrs is best but 30min is okay) 
Make the filling
  1. In a bowl, combine all the ingredients in the chicken filling and mix with your hands. 
Roll out the dumpling wrappers
  1. Once your dough has rested, it’s time to shape. Cut the dough into four equal pieces. Keep the pieces you’re not using covered so they don’t dry out. Roll one piece into a log, then cut it into small, bite-sized pieces. Each piece will become one wrapper.Flatten each piece slightly with your palm, then roll it out using a dumpling rolling method:
    Roll from the center outward. Rotate the dough a quarter turn after each roll. Keep the center slightly thicker than the edges.
    This technique helps the wrapper hold filling without tearing while still giving you delicate pleated edges.. Don't stack them, if you stack them, use cornstarch on them to avoid sticking. add a tablespoon of your dumpling filling in each one and close it up, fold and pinch the sides however you’d like.
  2. Once they’re done, in a skillet, add some olive oil and then place the dumplings in the hot skillet to sear on one side until they’re crispy on the bottom. Then pour in a little water to cover the bottom of the pan, and immediately cover with a lid to steam them.
  3. Then you can drizzle a little sesame oil to let them crisp a little more. and they're done!