Chicken Dumplings Recipe

Dumplings are native to China but we’ve brought it home just for you. We added a healthy twist to the classic recipe. Try not to overindulge!
  • Ingredients

    Serves - 10 people

    1 kg of ground chicken

    3 medium size carrots, chopped

    10 green onions, chopped

    2 medium size garlic, minced

    1 egg, whisked

    1 tsp of ground pepper

    2 tsp of soy sauce (Optional)

    2 serving spoons of Mamador Pure Vegetable Oil

    2 cups of water

    Salt

    Seasoning

    2 cups of flour

    1 tbsp of baking powder

  • Method
    Step 1
    Pour the flour (set ¼ cup aside for sprinkling), baking powder, 1 tsp of salt and water into a large bowl.
    Step 2
    Mix with a spatula until it forms a lump and knead with your hands for a few minutes until it’s stretchy. Cover the bowl and let the dough sit for 2 hours.
    Step 3
    Mix the ground chicken, carrots, chopped green onions, garlic, egg, ground pepper, soy sauce, salt, seasoning and Mamador Pure Vegetable Oil in a bowl. Ensure all the ingredients mix thoroughly and set aside.
    Step 4
    To make the dumpling wrappers, place the dough on a flat surface, sprinkle some flour and cut the dough into small pieces. Roll each piece into a 6” circle.
    Step 5
    Tip : Once the wrappers are ready, you have to work fast as the dough will dry up and break if you don’t.
    Step 6
    Scoop 1tbsp of the ground chicken mix unto the center of each dumpling wrapper and fold. Fold like you would fold a meat pie, if the edges aren’t sticking together, wet a baking brush with water and apply on the dumpling wrappers’ edges.
    Step 7
    Repeat this step until you have filled all the dumpling wrappers.
    Step 8
    Pour 2 cups of water in a pot and heat up until it reaches a boil. Gently add the dumplings into the boiling water, and stir with a wooden spoon so that the dumplings don’t stick together.
    Step 9
    Boil for 5 minutes or until the dumplings float to the surface and the dough is transparent.
    Step 10
    Tip: don’t cram the pot, cook the dumplings in batches and avoid over-cooking.
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