CHICKEN PAN FRIED DUMPLINGS

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INGREDIENTS FOR DOUGH:

  • 2 1/2 cups of APF (all purpose flour)

  • 1 cup of water

  • 1/2 tsp kosher salt

  • Arrowroot (or cornstarch)

INGREDIENTS FOR FILLING:

  • 1 lb ground chicken (or turkey)

  • 1 Tbsp soy sauce

  • 1 Tbsp grated fresh ginger

  • 1 egg white

  • 1 tsp fresh ground pepper

  • 3 green onions thinly sliced

  • 1 tsp of chai spice

  • 1/2 tsp of kosher salt

  • 2 tsp sesame oil

  • 4 Tbsp hot sunflower oil (or vegetable oil)

  • 1 bundle of parsley, finely chopped

INGREDIENTS FOR DIPPING SAUCE

  • 1 Tbsp brown sugar

  • 1 Tbsp brown rice vinegar

  • 1 Tbsp mirin

  • 2 scallions thinly sliced

  • 1 Tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp minced ginger

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DIRECTIONS:

  1. Start by making the dough. In a med size bowl, add in the salt and the flour, then mix to combine.

  2. Next, add in the water and mix with a wooden spoon until the dough comes together. Once it becomes a shaggy dough start to kneed by hand until it comes together into a ball.

  3. Now, cover and let it rest for 20 minutes.

  4. Next, knead the dough again until its smooth (about 3 minutes) then cover and let rest for an hour.

  5. While the dough is resting, make the filling for the dumplings. In a medium sized bowl add in the ground chicken, minced ginger, egg white, sliced green onions, soy sauce , salt, pepper, and chai spice.

  6. Next, heat up the sunflower oil over med heat until it sizzles, then pour it into the same bowl as the chicken. Mix quickly to combine.

  7. Now, in a separate bowl mix together the parsley and sesame oil, then add it into the bowl with the chicken, mix to combine. (place into the fridge until the dough is ready).

  8. Once the dough is done resting remove it from the bowl, cut in half, and roll out into two equal ropes about an inch in thickness.

  9. Next, cut the dough into 1 inch pieces and dust with arrowroot powder.

  10. Next, take one piece of dough at a time, using the palm of your hand push it down to flatten, then roll out to make a larger circle. ( you want the dough to become a thin circular sheet).

  11. To assemble the dumplings, add into the center of the dough a small date size amount of the filling, then fold into a taco shape. Next, pinch the center and two ends together to hold the shape. Now, fold in pleats by using your thumb and index finger to fold towards the center seam and pinch to hold. Repeat on both sides.

  12. To cook the dumplings, start by heating 1 Tbsp of vegetable oil over medium heat in a large cast iron pan. Then add in the dumplings, arranging them into one flat layer.

  13. Now, add in 1/4 cup of water to the hot pan and cover and to steam in medium heat for 6 minutes, or until most of the liquid is evaporated.

  14. Now, remove the lid and cook for another two minutes until the dumplings are browned and crispy. Then remove from the pan and place onto your serving dish.

  15. Lastly make the dipping sauce. Place all the ingredients into a small dipping bowl and mix.

  16. Serve immediately and enjoy!

Nicole FaniComment