Dumplings and dim sum are da bomb. We love a Chinese take out night like anyone else but dumplings al la tu casa taste better because they’re fresh and you can play with whatever fillings you love. These are gingery delicious chicken filled dumplings with a kick – to kick up your next cocktail party, of course!
Ginger Chicken Pan Fried Dumplings
- Dumpling Ingredients:
- 1 lb. ground chicken
- 3 green onions or scallions, chopped
- 1 Tbsp. chili paste
- 3 Tbsp. soy sauce
- 1 tsp. salt
- 2 tsp. fresh ginger, finely chopped
- 1 package of store bought wonton wrappers
- Ginger Dipping Sauce:
- 1 Tbsp. fresh ginger, finely chopped
- 1/4 cup soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. honey
- 2 tsp. chili paste
- 1 scallion, chopped
- In a large bowl, combine all of the dumpling ingredients. Mix to ensure the mixture is homogenous.
- In a small bowl, mix together the dipping sauce ingredients and put to the side.
- Using a damp paper towel, open the wonton wrappers and place damp paper towel on top. Set up a small bowl of water, for sealing the wrapper.
- On a clean work station, covered in plastic wrap, set up a series of wrappers in a row. Using a small spoon, scoop the filling into the middle of each wrapper. Using your finger or a small pastry brush, put water around the outer edge of one wrapper, fold over and seal with your finger. Move on to the next one, finishing all of the dumplings you’ve set up, working quickly as the wrappers will dry out quickly.
- Finish making all of your dumplings. Cover with a damp cloth if cooking immediately or cover with plastic wrap and refrigerate. These can be made ahead and stored for a couple of hours.
- Meanwhile, make the dipping sauce by combining in a food processor. Pulse until smooth, season with salt and pepper, and keep refrigerated until ready to serve.
- If Pan Frying: Heat up a medium-sized sauté pan (get the lid of the pan ready) with 1 teaspoon of olive oil or vegetable oil. Once it’s hot, drop in the dumplings, fry for about 2 minutes, or until browned. Flip the dumplings, drop in 1 tablespoon of water (you don’t have to be exact here) and then quickly cover, making sure to trap in the steam. Allow to cook covered for 3 minutes. Take off top and touch to make sure it’s done. The dumpling should be firm to touch. Serve immediately or cover and reheat on hot pan once ready to serve.
- If Steaming: Set up your steamer and cook for 8 minutes. Serve immediately with dipping sauce.