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.
INGREDIENTS:
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
Shrimp Dumplings in Red Chili Oil
Spicy Wontons in Crispy Chili Oil
Dim Sum Shumai – A Classic Cantonese Steamed Dumpling
Festive Chinese Chicken Dumplings
Ingredients
- 700 g / 25 oz Chicken Legs (includes the bones)
- 1 package of Dumpling Wrappers
- 20 g / 1 oz Cilantro
- 6 Shiitake Mushrooms, diced
- 2 Green Onions, chopped
- 1 tsp Ginger, minced
- 1 Egg White
- 1 tbsp Light Soy Sauce
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Chinese 13 Spices Mix
- 1/4 cup / 50 g Vegetable Oil
- 2 tsp Sesame Oil
Dipping Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 2 tsp Sriracha Chili Sauce
- 1 tsp Pepper Flakes
Instructions
- 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.
- Put a little water in a bowl. Sprinkle some flour onto your countertop as a place to rest the dumplings once they are made. Take one dumpling wrapper and moisten the edges of the wrappers by using the water bowl to wet your fingertips. Then use chopsticks or a spoon to add the fillings into the wrappers.
- Next, use your fingers to pinch and make any kind of shape you like for the dumplings. Once the dumplings are made set them on the floured countertop to prevent them from sticking to the top and to each other! (Check out my video instruction to learn my special way of shaping the dumplings!)
- 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
Notes
- 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.
EN 
DK