Chinese Chicken Dumplings (Crispy and Juicy) - Rasa Malaysia (2024)

• ▢ 1 pack dumpling wrappers (round-shaped or homemade dumpling wrappers)
• ▢ water (for boiling)
• ▢ oil ( for pan-frying)
• ▢ Chinese black vinegar or Japanese ponzu for dipping
• ▢ chili oil (optional)

Homemade Dumpling Wrappers:

• ▢ 1 cup all-purpose flour
• ▢ 1/4 cup water (plus 1 teaspoon water)
• ▢ extra all-purpose flour for dusting and rolling

Filling:

• ▢ 8 oz (230g) ground chicken thighs
• ▢ 4 oz (230g) Napa cabbage, finely sliced
• ▢ 1 teaspoon grated ginger
• ▢ 1 tablespoon chopped scallion
• ▢ 2 tablespoons soy sauce
• ▢ 1/2 teaspoon sesame oil
• ▢ 3 dashes ground white pepper
• ▢ 1 pinch salt

• If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.

• Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches (10cm) in diameter.

  

• Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.

• Prepare the filling by combining all the ingredients together. Use a spoon to mix well.

• To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill.

• Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle.

• Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

• Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, boil for a few minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat the same until all dumplings are boiled.

• Heat up a skillet with some oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings.

• Add more oil and repeat the same process above until all dumplings are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.