Steamed Chicken Dumpling

Dumpling or Gyoza becomes one of the most widely loved foods that are served in any Chinese or Japanese restaurant in North America.There are two way of cooking dumpling:Fried or Steamed.Usually the filling are pork,shrimp or vegetable but these days the restaurant owner tried to be creative to pleased their customers.You can find beef,chicken or fish filling's dumpling in any of the hip-hop Asian restaurant that served dumpling..For us who want to make our own dumpling at home,we don't have to slave ourself to make our own wrapper anymore.Getting the skin or wrapper is not a challenging task anymore.We can get different type or flavor dumpling wrapper at any Asian market to make our life easier..I bought a pack of vegetable dumpling wrapper but instead of making vegetable filling I twist it to make chicken!!..something healthy not to said it's also taste delicious !!

Ingredients:

1 large whole boneless chicken breast,about 1 lb chopped or blender or ground till smooth and fine

1 small carrot,peeled and shredder

1 cup chopped Chinese cabbage

2 tbsp chicken bouillon powder

2 tbsp sesame oil

2 tbsp soy sauce

1 tbsp salt

1 tbsp ground white pepper powder

1 stalk scallion,washed and chopped

some cold water for sealing

For Sauce:

4-5 tbsp soy sauce

2 tbsp vinegar

1 tbsp sugar

handful of shredder ginger*optional*

Method:


1: Combine ground chicken,carrot,cabbage,chopped scallion and all seasoning in a medium blow,mix well.Check the seasoning wt tip of finger..to taste
2:Prepare steam with water for steaming.
Unwrapped dumpling skin from plastic wrap,cover with semi wet paper towel or towel to prevent from drying out while wrapping.
3: Use a dumpling skin,lay on the center of your palm,scoop I tsp filling in the center ,then add a shrimp on the filling.Fold the circle in half and moisten the edges with water . Use index finger and thumb to bring the sides together. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch to seal. Place the dumpling on a floured tray and repeat this with the remaining dumplings.
4:Arrange dumpling separate from each other,don't over lap on a tray or big plate.
5:While the steamer water is rolling boil,place dumplings onto the steamer,steam the dumplings with some cabbage lay at the bottom to prevent the dumpling from sticking.Do not over lap.Reduce the heat to medium and steam for 10-15 minutes.Again depend on the size of your steamer.If you have bigger steamer,you need to steam longer.
6:Carefully remove the fragile dumpling from steamer and serve hot or warm with dipping sauce.
7:Mix all dipping sauce in a medium bowl with shredded ginger.Check the seasoning before serve.