To celebrate the 2020 Chinese Mid-Autumn Festival and the Chinese National Day, I created this Festive Chinese Chicken Dumplings as the symbol of family gatherings and love. In China, dumplings are big family meals. We gather to prepare the food, making the dumplings and fillings. It always relaxes me when I am making and shaping the dumplings by hand. Families across China cook together and gather around the table to really enjoy the food fest. We eat and entertain each other with stories and laughter, hopes and dreams.
These Chicken Dumplings are super tasty with simple and healthy ingredients. It is easy to prepare and you will feel so rewarded once finished. I hope you can also get to share this joy with your family and friends.
CHICKEN
I love using Chicken Leg meat in all my chicken dishes. I just can’t recommend it enough as a first choice because of its juiciness and tenderness compared to chicken breasts. But sure, you can also use chicken breasts in this recipe for a very good meal, but you will miss out on the ultimate wonder taste of dark meat. A food processor will help to finely grind the meat for the best results.
VEGETABLES
I always love the combination of Chicken and Shiitake Mushrooms. Their flavors blend so well and together, the texture is improved. Besides Shiitake Mushrooms, I also use Cilantro and Green Onions.
INGREDIENSER:
These Chicken Dumplings just look gorgeous. As the picture shows, you can fry them as in the recipe, or steam them, as I did in The Best Shrimp Dumplings recipe. For the chicken dumplings, I highly recommend frying them so that you get a crispy dumpling skin and the juicy and tender filling at the same time. A dash of dipping sauce gives a more vibrant flavor and taste!
I hope you enjoy making this Festive Chinese Chicken Dumplings to share with your family and friends. I will certainly make and enjoy them for Mid-Autumn Moon Festival and Chinese National Day.
MORE DIM SUM RECIPES:
My Family’s Favorite Pan-fried Shrimp Dumplings
Reje Dumplings i rød chiliolie
Dim Sum Shumai – A Classic Cantonese Steamed Dumpling
Festive Chinese Chicken Dumplings
Ingredienser
- 700 g / 25 oz Chicken Legs (includes the bones)
- 1 package of Dumpling Wrappers
- 20 g / 1 oz Cilantro
- 6 Shiitake svampe i tern
- 2 Forårsløg, hakket
- 1 tsk Ginger, minced
- 1 Æggehvide
- 1 tbsp Lys sojasovs
- 1/2 tsk Sort Peber
- 1/2 tsk Salt
- 1/4 tsk Chinese 13 Spices Mix
- 1/4 cup / 50 g Vegetable Oil
- 2 tsk Sesamolie
Dyppesauce
- 2 tbsp Lys sojasovs
- 1 tbsp Kinesisk Sort Eddike
- 2 tsk Sriracha Chili Sauce
- 1 tsk Pepper Flakes
Sådan gør du
- Use a knife to slice open the chicken leg from top to bottom. Then use kitchen scissors to cut the meat off the bone. Use a food processor to grind the chicken and put into a mixing bowl.
- In the mixing bowl, add the Light Soy Sauce, Ginger, Chinese 13 Spices Mix, Ground Black Pepper, Salt, Egg White, chopped Green Onions, and diced Shiitake Mushrooms. Set aside.
- In a frying pan on medium-high heat, add 1/4 cup of Vegetable Oil. Once it begins to smoke, pour the oil into the mixing bowl. Mix well.
- In another bowl, add chopped Cilantro and Sesame Oil. Mix well and add into the dumpling mixture. Mix well again.
- Kom lidt vand i en skål. Drys lidt mel på din bordplade som et sted at hvile dumplings, når de er lavet. Tag et stykke dumpling dej og fugt kanterne af dejen ved at bruge vandskålen til at fugte dine fingerspidser. Brug derefter spisepinde eller en ske til at tilføje fyldet i dumpling papir.
- Brug derefter fingrene til at knibe og lav enhver form, du kan lide, til dumplings. Når dumplings er lavet, læg dem på den meldrysede bordplade for at forhindre, at de klæber til toppen og til hinanden! (Se min videoinstruktion for at lære min særlige måde at forme dumplings på!)
- In a frying pan, add the oil on medium-high heat. Fry the dumplings on both sides until golden brown for about 5-7 minutes.
- Prepare your dipping sauce: in a small bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Sriracha Chili Sauce and Pepper Flakes. All ready to serve!
Video
Noter
- Store the leftover dumplings in the freezer. You can cook them directly either in a frying pan or a steamer without thawing out.
- This recipe makes between 26-28 medium-size dumplings.
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