Snacking on Chicken Dumplings

These aren't chicken and dumplings. They're chicken dumplings.

With the help of the Andrew and two KGs, we made chicken dumplings (I've also called them pot stickers in the past) in under an hour. I whipped up the dumpling skin by mixing all purpose flour, sugar, a bit of salt, boiled water, and some room temperature water. The dough was kneaded and then allowed to rest, while the filling was mixed together; ground chicken, a small package of firm tofu, oyster sauce, sesame oil, grated ginger, sugar, black pepper, and green onions.


As KG rolled out the dumpling skins, the other KG, Andrew, and I wrapped them with the prepared filling.


Using the steam-fry-steam method with a bit of vegetable oil, most of the dumplings were cooked to perfection. I got impatient and tried to take the dumplings out after all the water evaporated, but the bottoms stuck. Pot stickers indeed. Instead of scraping all of them off, I gave the dumplings some time with the hot pan until they let go without much difficulty.



The thin dumplings reminded me of the dumplings I ate in Taiwan while at the hospital. We were able to roll out the dumpling skins really thin. It was kissed with sweetness, too! The filling was salty enough to eat without a dip of soy sauce and red vinegar, but we had it on the table... so... why not?

There was a lot of leftover filling. We didn't even use half of it. The bowl of dumpling filling was put into the fridge. Andrew helped me make another batch of dumpling skin the following afternoon. We wrapped the dumplings, cooked them, and munched on them for a late lunch.

I was extremely happy with the dumpling skins and cooking method. "You've mastered it!" Richard said.


A strong brew of jasmine tea finished our small meal.