Friday, January 20, 2012

Shrimp and Chicken Dumplings

I don't usually sit down on the job but  I was assembling a lot of dumplings.  Look at Jane just playing in her favourite drawer when she could be helping, the nerve.

Chinese New Year is on Monday.  How about cooking these scrumptious dumplings on the weekend if you're feeling festive? 

This recipe makes enough for about a billion people.  Okay, not really, but it definitely felt like it as I was assembling all the dumplings.  If you can procure somebody to help I would definitely recommend you do so.  It actually makes about 24, or more if you have extra filling.  If you're a vegetarian try shrimp and crab. 


8oz of ground chicken 4oz of shelled and deveined shrimp, cut into small pieces
1/2 Cup of cabbage, finely shredded
1 Tsp of grated ginger
2 Tbs of low-sodium soy sauce
1 Tsp of rice wine vinegar
1/2 Tsp sesame oil
Pepper, freshly ground
1 packet of dumpling wrappers (round-shaped)
2 Tbs of canola oil, for pan-frying
Water, for steaming
Chili pepper sauce, for dipping

For the dumplings:
Combine all the ingredients together to make filling. Use a spoon to mix well.  Assemble the dumplings by placing a piece of the wrapper on your palm and spoon 1/2 a tablespoon of the filling onto the centre of the wrapper. Do not overfill.  Dip your index finger into a small boil of water and moisten the outer edges of the wrapper.  Fold the dumpling to form a half-moon shape and pinch the edges. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

Heat some oil in a small skillet or pan over medium heat. Arrange 8-10 dumplings on the skillet. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes.  Add 1/4 cup of water to the skillet and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.  Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy.

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