Saturday, September 26, 2009

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.









14 comments :

Anncoo said...

This is good and healthy. I can't find vegetable dumpling wrapper here, maybe I have to make it myself.

Angie's Recipes said...

Vegetable wrappers look nice...love the vegetable filling for the dumplings.
Angie's Recipes

n33ma said...

Thats so delicious!

Sonia said...

This look healthy, nice color and yummy

petite nyonya said...

Looks delicious and the way you folded the pleats are so neat and beautiful!!

Anonymous said...

very nice and neat.... looks like a machine wrapped :) this looks pretty much like gyoza... can't get green wrapper here... i guess i have to use the regular one...

Lele said...

I wish I could find vegetable wrappers at my store! I bet they are healthier, but the green is also just so PRETTY!

petite nyonya said...

Beachlover, I didn't forget your hum chin peng & I got an inspiration award for you. Pls come by my blog to pick it up ya. Cheers!

Daniela said...

Complimenti per questa ricetta, provero' a cimentarmi in quest'opera, complimenti.
Ciao Daniela.

My Asian Kitchen said...

Annoco:
This is my first time making dumpling from vegetable wrapper ..I think the manufacture tried to be creative..yes I think we can just add green food coloring if we want our dumpling to be fancy..I didn't taste any vegetables flavor from the wrapper..but it's said it's has vegetables..

Angies:
Thank you:)

n33ma:
Thank you for dropping by:)

Sonia:
thank you:)

petite nyonya:
Thank you:) I will hop over to your blog later .Thank you for your wonderful award first!

Anon:
Thank you for dropping by:) I didn't know there is a machine pleat dumpling..wonder how they do it..btw where do you live? if you are in NY or Tristate area you can get the green vegetable wrapper in asian market..


Lele:
Thank you for dropping by and compliemnt:) if you are in NY or Tristate area you can get the green vegetable wrapper in asian market..hope this help:)


Daniele:
Thank you for dropping by:) I guess you're Italian or so sorry I don't understand ...but I used google language tool to translate! ahaaa! Hope it's work for you and good luck!

noobcook said...

They are so nicely pleated, looks like restaurant quality to me :)

Anonymous said...

Could one make their own colored wrappers using the same veggie powders you use to color pasta? Spinach powder for green, beet powder for purple, etc.?
I will have to try this.

kokomama said...

So pretty! Your folding technique looks expert. My dumplings always end up looking sad and gimpy.

mycookinghut said...

I love the colour of the wrappers! Your dumplings look really good.

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.