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Korean Chicken Dumplings

Date Added: Jan 16, 2011 Korean Appetizers
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Prep Time

20 mins

Cook Time

5 mins

Ready In

25 mins

Serving

6

*to adjust serving size click on "serving box".

Description

Delicious steamed chicken dumplings served with an Asian dipping sauce.


Ingredients

  • 6  Each Chicken Thighs, cut into 1" cubes
  • 1
  • 1/2  Pound(s) Chicken Breast, cut into 1" cubes
  • 2
  • 1  Each Package of Dumpling Wrappers
  • 3
  • 2  Cup(s) Garlic Chives, finely chopped
  • 4
  • 2  Pound(s) Bean Sprouts, prepped
  • 5
  • 2  Tea Spoon(s) Fresh Ginger, grated
  • 6
  • 1  Each Napa Cabbage, prepped
  • 7
  • 2  Table Spoon(s) Kosher Salt
  • 8
  • 2  Tea Spoon(s) Black Pepper
  • 9
  • 3  Table Spoon(s) Garlic, minced
  • 10
  • 1  Table Spoon(s) Sesame Seeds, roasted
  • 11
  • 1  Each Egg
  • 12
  • 1  Each Egg Wash (1 egg, 1 tablespoon water)
  • 13
  •  As Needed Dipping Sauce
  • 14

Directions

    1. Cut softened cabbage into pieces
    2. Place in food processor and pulse until minced, do not puree
    3. Add to a large mixing bowl with garlic chives
    4. mix to combine, add to strainer and push down to remove excess liquids
    5. Add chicken to food processor and grind
    6. Place chicken in mixing bowl with cabbage
    7. Season with salt, pepper, garlic, ginger and sesame seeds
    8. Add egg to mixture, mix with hands until fully combined
    9. Cover and refrigerate for 20 minutes
    10. Add 1 tablespoon of mixture to each dumpling wrapper
    11. Rub egg wash on all sides
    12. Fold sides together and seal tighly with fingers
    13. Push corner tips together and seal again with egg wash
    14. Place dumplings in salted boiling water for 3 - 5 minutes
    15. Make sure they're not stuck to the bottom of the pot
    16. Once dumplings float to the top, they are done
    17. Strain from boiling water
    18. Serve with dipping sauce, enjoy!

    Napa Cabbage

    Ingredients

  • 1 Each Head of Napa Cabbage, core removed, cut into 1/8
  • 8 Cup(s) Water
  • 1 Cup(s) Kosher Salt
  • Directions

    1. Rinse cabbage in salted water for atleast 15-20 minutes, until soft

    Prepped Bean Sprouts

    Ingredients

  • 4 Cup(s) Water
  • 2 Pound(s) Bean Sprouts
  • 1 Tea Spoon(s) Kosher Salt
  • Directions

    1. Rinse bean sprouts in a strainer under cold water
    2. Place in a large pot with water, add salt
    3. Cover and boil on high heat for 5 minutes, or until soft
    4. Toss to steam evenly
    5. Strain and rinse under cold water

    Dipping Sauce

    Ingredients

  • 3/4 Cup(s) Soy Sauce
  • 1/4 Cup(s) Champagne Vinegar
  • 1 Each Scallion, sliced on the bias
  • Directions

    1. Mix ingredients together

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