Happy Chinese New Year! Gung Hey Fat Choy! This is the Year of the Monkey, and we at Diostar Dumplings wish everyone lots success, health, and new beginnings. We thought that the best way to kick things off is to share with you my recipe for jiaozi (traditional Chinese dumplings). The dish is an excellent source of protein, easy to make, and super delicious. Typically served as dim sum (yum cha in Cantonese). Once you make them, you can store them in your freezer to cook later for any occasion.
I recently began supplementing my cooking with leaner protein such as chicken and fish. As a result, I thought of coming up with a macro-friendly dumplings recipe. After experimenting with plenty of trial and error, I was satisfied with the final results. This recipe is super easy to make a little time and patience. Most of the ingredients are traditional, but with a twist of my own. Hope you guys enjoy it!
Dumplings Filling Ingredients
- 8 ounces of skinless chicken breast (organic)
- 2 cups of spinach (organic)
- 1 or 2 cups of chives (organic)
- 1 cup of organic shiitake mushrooms (organic)
- 1 minced garlic clove (organic)
- 3 or 4 stalks of scallions chopped (organic)
- 1 tbsp of minced ginger
- 1/2 cup of chicken stock (low sodium organic)
- 1 tbsp Shaoxing wine
- 1 tbsp of oyster sauce
- 1 tbsp of fish sauce (optional)
- 1/3 cup of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of salt and white pepper
- 1 tbsp of sugar
- 2 tbsp of sesame oil
Chop the chicken finely. You can purchase ground chicken at the supermarket or from your butcher to save yourself some time. Add a pinch of salt and mix.
Next, chop the spinach, chives, and scallions. Dice the shiitake mushrooms. Mince the garlic and ginger.
Add shaoxing wine, chicken stock, oyster sauce, light soy sauce (preferably low sodium), dark soy sauce, salt, white pepper, sugar, and sesame oil to the ground chicken. Mix thoroughly. Add the spinach, chives, shiitake mushrooms, minced ginger, and garlic. Mixed thoroughly. If the filling is too dry, add more chicken stock or soy sauce if necessary. Cover and set it aside in the fridge to marinate for 30 minutes to an hour. Your dumpling filling should look something like this.
Now it’s time to wrap the dumplings…
To reduce prep time even further, you can purchase pre-made dumpling wrappers at any Asian supermarket. (Of course, if feeling adventurous, you can make your own, from scratch.) Place the filling at the center of the dumpling wrappers. Make sure you do not use too much, allowing the wrapper to fold and seal properly. Apply egg wash at the edges. Fold and press at the top. Using your fingers, tuck and pinch in corners. Seal the opening by pressing with your thumb creating an overlapping fold.
Here is how my mother wraps them.
The dumplings do not have to be perfect, as long as they are tightly sealed. (This will making sure they won’t break while cooking.)
Cooking the Dumplings
Boil water in a large pot. Slowly drop in the dumplings one at a time and stir occasionally, to keep them from sticking. Once the dumplings float up, add some cold water and set it to boil once more. Repeat 2 more times. The dumplings are now done. Drain and transfer to a plate.
Pour a large pot of water onto the steamer. When the water is boiled, place a few Nappa cabbage inside the steamer along the dumplings. Steam for 12-18 minutes.
After the dumplings are boiled and drained, add 1 tbsp of vegetable oil or non-stick spray to a hot pan on low heat. Place the dumplings in the pan. Cook for 2-3 minutes. Roughly cook until the dumplings are nice and crispy on the bottom. Wipe off excess oil with a paper towel and transfer onto a plate.
Now it’s time to serve. Make should you have your favorite tea and dipping sauce to accommodate the delicious dumplings. Here are a few favorite options of mine:
Option 1: Black vinegar, soy sauce, hot chili oil, and sliced ginger.
Option 2: Soy sauce, sesame oil, and Sriracha.
Option 3: Oyster sauce, soy sauce, sugar, and sesame oil.
That’s it, guys! Easy peasy. Please try this recipe out, and let me know what you guys think. You can always substitute the chicken with all veggies. Stay tuned for my how-to on vegetable dumplings.