Chinese Chicken Dumplings

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Chinese Chicken Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
393
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie393 kcal(19 %)
Protein17.38 g(18 %)
Fat14.65 g(13 %)
Carbohydrates49.2 g(33 %)
Sugar added1.06 g(4 %)
Roughage2.82 g(9 %)
Vitamin A145.93 mg(18,241 %)
Vitamin D0.59 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.41 mg(37 %)
Niacin7.32 mg(61 %)
Vitamin B₆0.36 mg(26 %)
Folate164.32 μg(55 %)
Pantothenic acid0.72 mg(12 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C78.59 mg(83 %)
Potassium411.54 mg(10 %)
Calcium44.83 mg(4 %)
Magnesium46.1 mg(15 %)
Iron3.21 mg(21 %)
Iodine15.23 μg(8 %)
Zinc1.17 mg(15 %)
Saturated fatty acids2.52 g
Cholesterol83.71 mg

Ingredients

for
12
For the wonton dough
1 ½ cups all-purpose flour
½ teaspoon salt
1 egg (beaten)
½ cup water
For the filling
1 large Chicken thigh (boned, skinned and cut into chunks)
1 scallion (roughly chopped)
2 Water chestnut (roughly chopped)
1 tablespoon grated ginger
1 green chile pepper (sliced)
1 tablespoon Corn starch
2 tablespoons Rice vinegar
4 large Savoy cabbage
4 Chives (finely chopped)
For the dipping sauce
4 tablespoons soy sauce
3 tablespoons sesame oil
1 teaspoon dried chile peppers (crushed)
1 tablespoon Rice vinegar
1 teaspoon sugar
How healthy are the main ingredients?
soy saucesesame oilgingersugarsaltegg
Product recommendation
Shop-bought wonton wrappers may be used instead of making your own dough.

Preparation steps

1.
To make the dough, mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.
2.
Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.
3.
To make the filling, place all the ingredients except the chives and cabbage leaves in a food processor and pulse until you have a rough paste. Line the base of four small steamers with a cabbage leaf. For the dipping sauce, mix together all the ingredients and set aside.
4.
Turn the dough onto a floured board, roll it into a cylinder and cut into 12 pieces. Then make the dumplings, covering the dough you are not using with a clean cloth to prevent it drying out.
5.
Roll each piece as thinly as possible then cut it into a neat square about 4" | 10 cm x 4" | 10cm. Place a little of the filling in the middle of the square of dough and draw the edges together to make an open-topped parcel. Press the dough into the filling so the dumpling holds its shape.
6.
Carefully transfer the dumplings into the steamers and scatter over the chopped chives. and steam for 8-10 minutes or until the filling is cooked through. Serve immediately with the dipping sauce alongside.