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Easy Chinese Chicken Dumplings
Few things compare to the comfort of fresh Chinese dumplings just out of the steamer. Soft, lightly translucent and revealing the slightest bit of color when readied for tasting the tempting juicy bites first dipped into the soy and tangy rice vinegar sauce.
There are countless varieties of Chinese Dumplings along with many different styles of wrapping them from a small pouch, fork pronged leaf shapes to a tightly closed top twist resembling a coin purse.
You can even decoratively tie the tops of Dumplings using thin green strips of blanched scallions. Today’s Easy Steamed Chinese Dumplings provide a simple ingredient selection with a finished closure merely bringing together all four corners then tightly pinching the openings down the seams.
Dumplings make a great first course to a meal or as part of Dim Sum offering as part of a selection of small bite items, such as along with Shrimp Toasts, Scallion Pancakes or Spring Rolls another savory and sweet specialty served alongside the same dipping sauce.
Fresh steamed Chinese Dumplings are a specialty freshly prepared and enjoyed any time throughout the year all over the world, including as a hot and steamy street food throughout many parts of Asia.
There are also similar but varying seasoning combinations in Chinese Dumpling preparation from the combined soy and oyster sauce as we use today to some other popular enhancing flavors as soy sauce, sesame oil or hoisin. Most all of the liquid flavors in the preparation of Dumplings include the addition of a bit of cornstarch as a binder between ingredients.
Dumplings also seem to have a way of inspiring conversation in between dipping and popping into ones mouth one after another of the succulent bites, especially served alongside beer or cocktails. Its no wonder Dumplings have been a favorite small bite for centuries. Enjoyed as a snack, a side dish, a meal, or as part of a Dim Sum, anyway you pop it, savor and enjoy.
Easy Chinese Chicken Dumplings
1 hour, 15 minutes
1 hour, 30 minutes
- For the Dumplings:
- 1 Tablespoon plus 1 scant teaspoon cornstarch
- 1/8 cup oyster sauce
- 1/8 cup soy sauce
- 1/2 teaspoon coarse kosher salt
- 1 teaspoon cracked fresh pepper
- 5 medium sized chicken breasts fat removed, coarse chopped then pulsed in a food processor
- 2 small heads Bok Choy, thick bulb removed, green and white leaves sliced lengthwise into strips, then chopped into small pieces
- 1 bunch thin Scallions, finely chopped
- 1/2 cup toasted Sliced Almonds, chopped
- 2 Tablespoons fresh ginger, grated
- 1 lightly beaten egg with a pastry brush for closing dumpling edges
- 2 Packages Frozen Square Wonton Skins (found in any Asian or International Market), defrosted for about an hour on the counter or in the refrigerator overnight
- 1 teaspoon black and white sesame seeds for garnish
- Preparing the Dipping Sauce:
- 1/2 cup soy sauce
- 1/8 cup rice vinegar
- 2 Tablespoons cold water
- 1 white part of scallion thinly sliced lengthwise
- 1 teaspoon fresh chopped ginger
- 1 clove garlic, crushed
- pastry brush
- 1 large size wok
- 1 baking sheet
- Chinese bamboo steamers, lined with cabbage leaves, or, aluminum foil, greased lightly with oil then forked with holes or slits to enable steaming
- Preparing the Dumplings: In a small bowl stir together the cornstarch, soy sauce, and oyster sauce. In a large bowl stir together the chicken, bok choy, scallions, almonds, and grated ginger, using a spatula, scrape in the cornstarch mixture, stir to blend throughout
- On a parchment lined baking sheet, line the won ton skins, place a scant tablespoonful, approximately, of the seasoned chicken mixture into the center of each wonton skin, using a pastry brush, brush the beaten egg around the edges then bring together each of the corners, pinch the side openings and return the assembled dumpling back onto the baking sheet. Once all the chicken dumplings have been filled refrigerate, uncooked, covered with plastic wrap until steaming time, or, immediately cover tightly with plastic wrap then freezer paper and set into the freezer, defrosting in refrigerator the day before use
- Steaming the Dumplings: Fill a wok with water around a quarter full and heat to boiling, leaving around a half inch between dumplings, set onto lined bamboo steamers, set steamers into wok over the boiling water, steam around 6-7 minutes cutting into one of the dumplings to be sure the chicken is fully cooked, serve alongside Dipping Sauce
- Preparing the Dipping Sauce: combine together all ingredients in a bowl and chill until serving, serve in one small bowl or in separate mini bowls for individual dipping