Chicken dumplings
My recent mantra has been “there’s food at home”, just my attempt to encourage eating at home, channeling my creative juices to make my restaurant favorites at home. Over the past 3months, I have hosted about six times and I went all out for all these lunches and dinners - starters, mains and desserts included. A lot of times leaving guests stunned as a three course meal at home defy expectations in this part of the world (and maybe in a lot of places). I was just happy to surprise and delight my hosts with a wholesome experience that they can hopefully recreate in their homes.
While I haven't had the chance to share these moments yet, stay tuned for upcoming posts where I'll unveil the highlights of my hosting marathon – let's have some fun with it together!
Happy new year my darling CookPad family. I love you all😘
Chicken dumplings
My recent mantra has been “there’s food at home”, just my attempt to encourage eating at home, channeling my creative juices to make my restaurant favorites at home. Over the past 3months, I have hosted about six times and I went all out for all these lunches and dinners - starters, mains and desserts included. A lot of times leaving guests stunned as a three course meal at home defy expectations in this part of the world (and maybe in a lot of places). I was just happy to surprise and delight my hosts with a wholesome experience that they can hopefully recreate in their homes.
While I haven't had the chance to share these moments yet, stay tuned for upcoming posts where I'll unveil the highlights of my hosting marathon – let's have some fun with it together!
Happy new year my darling CookPad family. I love you all😘
Open in Cookpad AppSteps
- 1
Make the dumplings sheets by whisking together the flour, salt, and baking powder. Mix in the water and knead until smooth and not sticky. Set dough aside in a bowl covered with a damp towel (20 - 30 minutes)
- 2
Make the filling by mixing all the filling ingredients in a bowl, making sure to mix well
- 3
Roll out the rested dough on a floured surface into a long thin log and cut into 20 - 24 small pieces. On a dusted surface using a rolling pin, roll each piece of the dough thin into a dumpling sheet
- 4
Assemble the dumplings by spooning filling (a teaspoon is enough) onto the center of the sheet. Moisten the outer edges of the wrap and fold the dumpling to form any preferred dumpling shape. Whatever shape you choose, be sure to press and seal tightly
- 5
Meanwhile, arrange the dumplings on a dusted plate to keep them from sticking
- 6
Bring water in a shallow pot to boil. Gently drop the dumplings into the water, boil for a few minutes until they float to the top and look shiny or translucent (description is subjective). Use a slotted spoon with holes to scoop them out and transfer onto a plate. Do this step in two or three batches to avoid overcrowding and breaking
- 7
Make dipping sauce by whisking together all sauce ingredients
- 8
Drizzle a few spoonfuls of sauce over the dumplings and keep some on the side for dipping. Enjoy 😉
Cooksnaps
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