Chicken and Cilantro Dumplings Recipe

Chicken and Cilantro Dumplings Recipe
Staff Writer
Chicken and Cilantro Dumplings
Alison J. Bermack

Chicken and Cilantro Dumplings

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.

6
Servings
329
Calories Per Serving
Deliver Ingredients

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.

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 small cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1/8 cup chopped water chestnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 egg, beaten lightly
  • 1/2 teaspoon salt (optional)
  • 60 dumpling wrappers
  • 1/2 cup plus 2 tablespoons canola oil

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.

Nutritional Facts

Total Fat
26g
37%
Saturated Fat
4g
17%
Cholesterol
84mg
28%
Carbohydrate, by difference
5g
4%
Protein
20g
43%
Vitamin A, RAE
6µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
17mg
2%
Choline, total
47mg
11%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
214mg
31%
Selenium, Se
13µg
24%
Sodium, Na
774mg
52%
Water
69g
3%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.