Chicken and Cilantro Dumplings Recipe

Ingredients

For the soy-ginger dipping sauce

  • 1/4 cup  soy sauce
  • 1 teaspoon  toasted sesame oil
  • 1 tablespoon  rice wine vinegar
  • 1 teaspoon  freshly grated ginger root
  • 1 tablespoon  chopped scallion

For the dumplings

  • 1 pound  ground chicken
  •    3-4 dashes of sesame oil
  • 2 teaspoons  freshly grated ginger
  • 2 s  small cloves garlic, minced
  • 2 tablespoons  chopped fresh cilantro (optional)
  • 1/8 cup  chopped water chestnuts
  • 1 tablespoon  soy sauce
  • 1 tablespoon  cornstarch
  •   egg, beaten lightly
  • 1/2 teaspoon  salt (optional)
  • 60 s  dumpling wrappers
  • 1/2 cup  plus 2 tablespoons canola oil

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by Alison J. Bermack

If I had to name a food that I most enjoy making with friends, I would have to say dumplings. These delicious two-bite treats are a staple in our homes and can be used as snacks, appetizers, or even a light meal by themselves.

You can vary the filling by adding vegetables or changing the meat. They are truly devoured by everyone. Oftentimes, we make the chicken filling (which take less than 15 minutes to assemble) and then sit and crimp together. It’s a rewarding way to fill our freezers while spending an hour or so with a friend.

Directions

For the soy-ginger dipping sauce

Combine all of the ingredients together in a bowl and set aside.

For the dumplings

Mix together all of the ingredients except for the wrappers and canola oil in a large bowl. Set aside.

Fill a small bowl with water and line a cookie sheet with parchment paper. Place a heaping teaspoonful of the mixture on the center of a wrapper, moisten the edges with water, and then crimp the edges together. (You can either use your hands or a simple dumpling crimper.)

Lay the dumplings on the parchment paper and repeat until all of the filling is used. (Make sure the dumplings aren’t overlapping or they will stick together.) To freeze, place uncovered in the freezer for about 2 hours until they begin to harden and then transfer to a Ziploc freezer bag. Remove any excess air before sealing.

To cook, remove the dumplings from the freezer and cook frozen. Heat 2 tablespoons of the canola oil in a large nonstick skillet. Add 12 dumplings and cook for 1-2 minutes. Pour ½ cup water over the dumplings and then cover the skillet.

Reduce heat to medium-low and cook until the chicken is cooked through and all of the water evaporates, about 12-15 minutes.* (Make sure to check the water level occasionally to make sure the dumplings steam properly. Depending on your stove, the water may evaporate too quickly. If this happens, you can always add a bit more water.) Repeat in batches of 12, if desired. Serve with the dipping sauce.

Notes

*Note: Ever wondered how to get that crispy bottom to your dumplings? Remove the lid and cook uncovered at the very end just before serving.

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