Chicken-scallion Dumplings

Once you get the hang of it, making these delectable dumplings is really easy. I buy the round papers from the supermarket and don’t bother to crimp the edges or do anything fancy. Just a border of water around the edges and light pressure will make them stick. Then it’s a pan steam and fry to finish them off. Serve with a sweet/sour dipping sauce and some edamame and rice and you have a lovely balanced feast.

Serves 3-4

Ingredients for the dumplings:

500g chicken mince

1 tablespoon chopped green onion

1 teaspoon sesame oil

1 tablespoon soy sauce

3/4 teaspoon sea salt

1 egg

1 teaspoon grated fresh ginger

1 packet dumpling wrappers (round style)

2 tablespoons coconut oil (or neutral oil)

Ingredients for dipping sauce:

1/3 cup soy sauce

1 tablespoon rice vinegar (or cider)

1 tablespoon sugar

1 teaspoon sesame oil


Combine all ingredients for dumplings in bowl and mix well.

Place a small bowl of water on counter and a large tray for dumplings. Begin to shape dumplings using approx 3/4 tablespoon of chicken mix per paper. Dip your fingers in the water and circle the edges of the dumpling – press to seal. Experiment with larger and smaller dumplings depending on your preference.

Place uncooked dumplings on a tray and cover with plastic wrap as you go to prevent dumplings from dehydrating.

When all dumplings have been shaped, I use a large non stick skillet and 2 tablespoons oil. When oil has heated moderately I add dumplings in a concentric circle then immediately add 1/4 cup water. Cover skillet and bring to high heat allowing the dumpling to steam. After 3 minutes, reduce heat to medium, remove cover and allow dumplings to crisp, cooking uncovered until all fluids have evaporated. Flip dumplings and brown on second side.

Serve with dipping sauce.

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