Lighthouse Savory Recipes
Homemade Chicken Dumplings
Ingredients
Dumpling wrapper
2½ cups plain flour
1 cup warm water
Chicken filling
500g Chicken mince
2-inch ginger, peeled and minced
3 large spring onions, finely sliced
1 tbsp sweet soy
1 bunch coriander, finely chopped
1 tbsp hoisin sauce
1 tbsp light soy sauce
Salt & pepper
To serve
Spring onion, finely sliced
Crispy chilli oil
Fried shallots
Light soy sauce
Method
Mix the warm water and flour together until it starts to form a rough dough. Knead in the bowl, or on a clean board, to bring together, knead for a few minutes until it forms into a firm ball. Cover with cling film and set aside to rest for 30 minutes.
Add all of the ingredients for the filling to a large bowl. Mix together until it becomes a sticky paste.
Pour dough out onto a floured board. Knead to ensure it's a smooth ball. Gently stretch the dough, creating a doughnut shape until about 30 cm wide. Cut into 3 cm pieces. Stretch each portion of dough in your fingers then use a rolling pin to make each portion about the size of your palm.
Add a spoonful of chicken mixture to the centre of the dough, fold over to enclose, and pinch the edges together, pleating the edges. Repeat until all are made.
Heat a large frypan over medium heat. Add olive oil and the dumplings, they will be quite close together in the pan. Add 2 tablespoons of cornflour 400ml water. Pour the cornflour mixture ⅔ of the way up the dumplings. Cover with a lid and simmer for 10-15 minutes, gently shake the pot every few minutes to ensure the dumplings don't stick. The water will evaporate and the cornstarch will form a crust on the bottom.
Carefully turn it out onto your serving plate. Top with spring onions and serve with crispy chilli oil and soy sauce.