Chicken and Shrimp Dumplings
I rarely felt the urge of making dumplings until I tried my friend's WL's homemade dumplings. After I ate hers, I was inspired to create my own. Homemade dumplings tasted so much better than store bought ones.
I didn't make my own wrappers. Instead, I purchased them from the local Asian grocery store. Make sure you get the white dumplings wrappers, not the yellow wonton ones. If you would like to make your own gluten free wrappers, click here.
Dumplings served in clear broth
Ingredients for filling: (Yields 30 pieces)
0.5 lb raw shrimp, 0.5 lb minced chicken, 1 small carrot, 2 green onion stalks, 3 tsp soy sauce, 2 tbs Shao xing wine, 0.25 tsp ginger powder, 0.25 ground white pepper, 0.5 tsp salt, 2 tsp sugar, 3 tsp corn starch and 2 tsp sesame oil.
Procedures for making filling:
1. Mince raw shrimp
2. Cut carrots to tiny cubes
3. Slice green onion to thin strips
4. In a large bowl, mix all ingredients for filling
Bring a pot of water or broth to boil over medium heat. Add dumplings one at a time to avoid them from sticking. The dumplings sink initially but float when they are cooked thoroughly.
30 white and round dumpling wrappers (3.5 inch in diameter). A bowl of water for wetting the wrappers.
Procedures for wrapping dumplings:
1. Place 1.5 tsps of filling in the middle of a wrapper
2. Wet the edge of the wrapper, half way
3. Gently fold the wrapper into half without spilling out the contents
4. Press the edges tightly to completely seal
5. Fold the top down gently
6. Dab some water at one point and bring the two points together. Press tightly to seal
7. Repeat until all the filling is used up
The dumplings are best kept frozen because of the raw chicken and shrimp filling. Before you freeze, do the following to ensure the dumplings do not stick.
1. Sprinkle some flour in your container
2. For each layer, arrange dumplings but do not let them touch. Before starting the next layer of dumplings, line with parchment paper and dust some flour
3. Seal your container tightly and keep in the freezer immediately
Line steamer basket with parchment paper. Arrange dumplings in the basket. Avoid touching as they may stick. Steam dumplings for 8 to 10 mins or until they are cooked through.
Heat saucepan with some oil over medium heat. Arrange dumplings in the pan but avoid touching as they may stick. Cover and lower the heat to LOW. Cook for 5 to 7 mins. Flip the dumplings over and add 2 to 3 tbs of water. Cover and cook until they are done.
In a wok, heat oil over medium heat. Add dumplings one at a time but do not crowd the wok. Fry for 2 to 3 mins on one side. Flip over and cook for 2 to 3 mins. Remove dumplings and place them on paper towels to drain excess oil.
Preheat oven to 425F. Line baking sheet with Al foil. Arrange dumplings on the sheet. Lightly spray oil on both sides of the dumplings. Bake for 12 to 15 mins or until the dumplings are browned and edges crisp.
Serve with your favorite dipping sauce.