Recipe

Master Shifu's chicken dumplings

These flavour-packed chicken dumplings are brilliant for a light and tasty dinner after work with friends. Recipe courtesy of Poh Ling Yeow for Kung Foo Panda 3.

Jun 30, 2006 2:00pm
  • 40 mins preparation
  • 10 mins cooking
  • 1 hr 15 mins marinating
  • Serves 2
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Ingredients

Dumpling skins
  • 1/2 centimetre plain flour
  • 1/2 cup wheat starch
  • boiled hot water
Dumpling filling
  • 2 1/2 cup chinese cabbage, finely shredded
  • 1/2 tablespoon salt
  • 250 gram chicken mince
  • 1 tablespoon finely chopped ginger
  • 1/3 cup spring onions, chopped
  • 1/8 tablespoon ground white pepper
  • 1/4 cup chicken stock or water
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon shaoxing wine
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon sesame oil
Tangy dipping sauce
  • 1/4 cup light soy sauce
  • 2 tablespoon chinkiang vinegar
  • 1/8 tablespoon sugar
  • 1 tablespoon chilli oil
  • 1 tablespoon finely shredded ginger
  • 2 tablespoon finely chopped garlic

Method

Dumpling skins
  • 1
    Place flour and wheat starch in a bowl. Pour a small amount of hot water into the flour and starch and mix with a fork until you can tip it onto the bench-top and knead into a firm-ish, smooth ball. (If it feels a little sticky, add a small amount of equal plain flour and wheat starch mix to the dough.)
  • 2
    Wrap in plastic wrap and rest for an hour.
Dumpling filling
  • 3
    Mix salt with cabbage and allow to sit for 15 minutes (so salt can draw liquid out of the cabbage).
  • 4
    Wash cabbage briefly before squeezing to remove as much liquid as possible. (You should end up with a heaped 1/2 cup of cabbage).
  • 5
    Mix together with remaining ingredients until everything is incorporated.
Assembling
  • 6
    Make dipping sauce: In a bowl, mix all ingredients together. Set aside.
  • 7
    Sprinkle dough with some plain flour and roll into cylinders with a diameter the size of a 20 cent coin. Cut into 1cm thick disks, flatten with the palm of your hand. Tuck the disks under an overturned plastic container so they stay moist.
  • 8
    With a dumpling rolling pin, roll inwards from the outer edge of each circle.
  • 9
    Once the dough has been rolled out to about 1 millimetre thick, spoon a teaspoonful of the filling onto the centre of the wrapper.
  • 10
    When crimping, only pleat one side of the dumpling, leaving the other edge straight.
  • 11
    Position thedumplings neatly in a fryimg pan filled with about 1cm of water and a dash of peanut oil. Cover to allow the dumplings to steam for about 8-10 minutes.
  • 12
    When all the water evaporates, the little bit of oil that remains will help crisp up thebottom. Serve immediately with spicy dipping sauce.

Notes

For a less crispy option, you can just boil your dumplings in plenty of saltwater. When they float, allow them to cook for a further 10 seconds, then scoop out with a slotted spoon into a colander. When rolling your dumplings, it's important to only roll inwards from the outer edge of each circle, so you maintain a regular circle.

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