These dumplings are filled with shiitake mushrooms, chicken mince, corn kernels, and flavors like ginger and garlic. The seasonings are just right.
The cooking is very quick; most of the time is spent wrapping the dumplings and letting the shiitake mushrooms become soft again.
Chicken dumplings, which are also called jiaozi in Chinese, are a popular dim sum dish and an important part of Chinese food. These tasty morsels are served on menus all over the world. Their pleated wrappers hold a savory filling. But what exactly are Chinese chicken dumplings made of? Let’s look at the ingredients that go into this famous dish.
A Brief History of Chicken Dumplings
In China, dumplings have a long history that goes back more than 1,800 years to the Han Dynasty. At first, pork was the most common filling, but chicken became more popular as a lighter, healthier option. They became popular all over China, but especially in Shanghai, where they became a signature dim sum item. Chicken dumplings are still a favorite among dim sum fans all over the world. Their versatility and balanced flavor make them a crowd pleaser.
The Main Components of Chicken Dumplings
There are two main parts to Chinese chicken dumplings: the filling and the skin. Let’s break down what goes into each element.
The Filling
The filling is where the flavor lives. An authentic chicken dumpling filling mix contains:
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Ground Chicken – Thigh meat is preferred for its moistness and flavor over breast meat. Either hand chop boneless thighs or use store-bought ground chicken.
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Napa Cabbage – Finely chopped to add crunch and moisture. Salting and squeezing removes excess water.
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Scallions – Diced scallions add freshness, color and mild onion flavor.
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Ginger – Grated ginger packs a punch of spicy, bright flavor.
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Garlic – Minced garlic provides aroma.
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Soy Sauce – A few tablespoons of soy sauce contribute saltiness and savoriness.
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Sesame Oil – Just a touch of sesame oil lends nuttiness and richness.
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White Pepper – White pepper balances the flavors without speckling the filling.
Additional aromatic veggies like mushrooms and carrots are sometimes also used.
The Wrapper
To encase the filling, Chinese chicken dumplings use thin dumpling wrappers. Traditional homemade wrappers use only flour and water for chewy texture. Store-bought wrappers offer convenience. Round shape and medium thickness help hold the filling after pleating without getting soggy.
Step-By-Step Process to Make Chicken Dumplings
Once you understand the components, learning the process of assembling chicken dumplings is easy. Follow these steps:
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Make the dough – Knead flour and water into a smooth, elastic dough. Let rest for 30 minutes covered.
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Roll out wrappers – On a floured surface, roll rested dough into small rounds about 4 inches wide.
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Prepare the filling – Mix ground chicken with chopped veggies, soy sauce, sesame oil, garlic, ginger and white pepper.
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Assemble the dumplings – Place a spoonful of filling in each wrapper. Wet the edges with water and pleat into a crescent shape, sealing the filling inside.
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Cook the dumplings – Boil, steam or pan-fry until the wrapper is tender and filling is cooked through.
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Serve immediately – Enjoy the hot dumplings with dipping sauces like soy sauce, vinegar and chili oil.
Tips for Juicy, Flavorful Chicken Dumplings
A few small tweaks make all the difference in chicken dumpling enjoyment:
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Use chicken thighs rather than breast meat. The extra fat keeps the filling moist and flavorful.
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Finely chop the cabbage and squeeze out excess moisture before adding to the filling.
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Amp up flavor with extra ginger, garlic, scallions and sesame oil. Chicken is milder than pork.
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Pan-frying boiled dumplings creates a crispy bottom texture contrast.
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Add a teaspoon of chicken stock or Shaoxing wine to the filling for extra juiciness.
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Freshly ground white pepper has a livelier zing than pre-ground.
Enjoying Chicken Dumplings Hot or Frozen
Chicken dumplings are the ultimate convenience food. Enjoy them immediately after cooking or freeze uncooked dumplings for later.
To freeze, place raw dumplings in a single layer on a baking sheet and freeze solid. Transfer to a freezer bag. Add a couple minutes to the cooking time when boiling or steaming straight from frozen. Reheating frozen fried dumplings in a hot skillet or steamer brings back the crispy texture.
So next time you enjoy juicy chicken dumplings at dim sum or make them at home, you’ll know exactly how these bundles of deliciousness are crafted. From the hearty chicken filling to the supple wrapper, traditional Chinese chicken dumplings are a balancing act of flavor, texture and technique.
How to fold Chinese chicken dumplings
Seeing how to wrap dumplings is the best way to explain it. Check out the video below.
The trick to ensuring the dumpling is sealed nicely is to tab some water around half of the rim of the wrapper. Use just enough water so that the wrapper is damp – not dripping (otherwise it wont stick)!.
Once folded, go over the folded edges and press to seal tightly so they dont open back up.
This recipe makes about 30 plump dumplings.
Tip: If you have any leftover chicken dumpling filling once youve used up all of your wrappers, make little chicken patties on the frying pan!.
There are 2 great ways to cook these Chinese chicken dumplings.
They’re easy to make and only take five minutes to boil. For golden, crispy bottoms, pan-fry them (also known as “potstickers”).
Better yet, do both! Half boiled and the other half pan-fried. Both methods are very easy.
Cooking option 1: pan-fry
In a frying pan, lightly coat with oil then line the dumplings neatly in the pan just like in the above. Its okay if theyre touching each other – no wiggle room needed.
Add about 1 cup of water (or mix in some shiitake mushrooms soaking water!)
Put the lid on and cook over high heat for about 5 to 6 minutes. The water should be fully absorbed/evaporated by then.
Continue to cook with the lid over high heat until the bottom of the chicken dumplings have turned golden and crispy.
Look at this golden colour! Crispy pan-fried chicken dumplings are extra delicious and require minimal effort.
How to Make Chicken Dumplings from Scratch CiCi Li – Asian Home Cooking Recipes
FAQ
What is in Chinese chicken dumplings?
This post may contain affiliate links. Read our disclosure policy. Chinese chicken dumplings, also known as “Jirou Jiaozi” (鸡肉饺子), are a delicious and popular dish that we love. These dumplings consist of a filling made from ground chicken, carrot, and corn, bundled in a thin dough wrapper and pan-fried.
What are the ingredients of Chinese dumplings?
To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Spread some flour on a work surface and put a dumpling wrapper on it. In the middle, put about 1 tablespoon of filling.
What is usually in Chinese dumplings?
Jiaozi (pronounced “jow-zee”) are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.
What meat are Chinese dumplings made of?
Fillings. Common dumpling meat fillings include chicken, pork, beef, shrimp, and fish which are usually mixed with chopped vegetables.