Homemade Chicken Dumplings

1. In mixer or bowl add flour and small amount of water.
2. Then knead for 6-8 minutes until smooth by hand or using machine. Add more water as needed.
3. Shape into round ball, cover and let rest for 20 minutes. (see picture to the right)
4. Re-knead dough for 2-3 minutes until hardened again.
5. Cover and continue to let dough rest for 1 hour. (Start making filling while dough is resting – see instructions below)
6. Separate into 4 equal sections.
7. Take one section and roll into a long log about 3 cm in diameter.
8. Cut into 1 in thick sections. (see picture below)
9. Use rolling pin to make round dumpling wraps.
10. Use extra flour on cutting board and rolling pin as needed if dough sticks.

Directions for filling:

1. Add carrot and cabbage to food processor until ground.  Then add ground chicken, green onion, garlic, ginger, pepper, fish sauce, and soy sauce and mix until all ingredients are blended together.  (see picture below)
2. Fill homemade or store bought wrapper with 1/2 tablespoon filling.  (see picture below)
3. Fold the wrapper in half with filling in the middle and push edges into each other until it stays together.

For steamed dumplings: (The method I used)

1. Add 1 to 2 inches of water to a pan.  Make sure you don’t submerge bottom layer of steamer in water.
2. Bring water to a simmer.
3. Put cabbage leaves on bottom of steamer baskets to help prevent dumplings from sticking.
4. Add dumplings and cook for 10 minutes or until dumplings are fully cooked.
5. Throw out cabbage and serve.
6. Enjoy with low sodium soy sauce.

For pan-fried dumplings:

1. Add 1 table spoon oil to pan and saute dumplings for 2-3 minutes on one side until golden brown.
2. Add some water (about 3-4 tablespoons) and cover pan to steam.
3. Dumplings should be done once all of the water is absorbed.
4. Enjoy with low sodium soy sauce.