Festive Chinese Chicken Dumplings
This Festive Chinese Chicken Dumplings are easy to make and super delicious! They are the symbol of family gatherings and love.
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.
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