Chicken dumplings

Soups and stew Asian cuisine
Total: 1 hr 25 min. | Active: 1 hr
lactose-free

These delicious dumplings with spicy Asian flavours are a tasty variation on our renowned filled dumplings in broth. Every bite brings out the delicate, juicy flavour of the chicken, which is complemented by the strong, aromatic taste of the broth the dumplings are served in. This is warming comfort food at its best. The right combination of hot and spicy flavours make this dish truly delicious. These dumplings take a bit of time to prepare, but you can make them in large quantities and store them in the freezer so they are ready to cook whenever you want them. The preparation remains the same – just add a few minutes to the cooking time.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Dough
300 g white flour
1 ½ dl water, hot
Filling
400 g chicken strips
3  spring onions incl. green parts, cut into thin rings
1 tbsp ginger, finely chopped
2  garlic cloves, squeezed
1 ½ tbsp soy sauce
1 tsp toasted sesame oil
1 pinch salt
100 g Chinese cabbage, finely chopped
To cook the dumplings
1  sunflower oil
1 ¼ dl water
Broth
2 tbsp toasted sesame oil
1  spring onion incl. green part, finely chopped onions, greens set aside
1 tbsp ginger, finely chopped
¼ tsp chilli flakes, as desired
7 ½ dl chicken bouillon
4 tbsp soy sauce
1 tbsp toasted sesame seeds

How it's done

Dough

Place the flour in the bowl of the stand mixer. Pour in the water, knead into a dough using the dough hook on the stand mixer. Cover the dough and leave to stand for approx. 10 mins. Knead the dough once more, cover and leave to stand for a further 15 mins.

Filling

In a bowl, mix the chicken with all the other ingredients up to and including the salt, blitz in batches in a food processor, mix in the Chinese cabbage.

To make the dumplings

Shape the dough into a long roll, cut into 32 equal pieces. Roll out the pieces of dough into circles (12 cm in diameter). Keep the pieces of dough covered at all times to prevent them from drying out. Moisten the edges, if necessary. Place 1 tbsp of filling in the centre of one of the circles. Fold the dough down the middle and press the edges together firmly, allowing any air to escape, so you are left with a half-moon shape. Fold the tips over one another, press them together firmly. Repeat this process with the remaining pieces of dough and filling.

To cook the dumplings

Heat a little oil in a wide non-stick frying pan. Place the dumplings in the pan, pour in the water, cover and simmer for approx. 15 mins. until the water has evaporated. Continue to cook until the undersides of the dumplings are crisp.

Broth

Heat the oil in a frying pan. Fry the onion for approx. 1 min., add the ginger and chilli flakes, continue to cook for approx. 30 seconds. Pour in the stock and soya sauce, bring to the boil.

Cut the reserved onion greens into thin strips. Serve the dumplings with the broth in soup plates, sprinkle with sesame seeds and onion greens.

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