Name: Master Shifu’s chicken dumplings
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2
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

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.

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.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Dumpling skins

Dumpling filling

Assembling

Related stories

Subscribe and save up to 38%