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Steamed Chicken Dumplings


  •         2 spring onions, finely chopped                               

    Steamed Chicken Dumplings

  •         1 ½ tsp fresh ginger, finely chopped
  •         8 oz ground chicken
  •         1 tbsp cornstarch
  •         1 tbsp light soy sauce
  •         1 tbsp Chinese rice wine
  •         2 tsp roasted sesame oil
  •         20 dumpling wrappers

Mix filling together in a large bowl. Place teaspoon of the filling in the center of the wrapper and fold into a half-moon pouch.  Pinch the edges firmly so that the dumpling is tightly sealed. Move finished dumplings to a tray and cover with a damp paper towel.

Line steamer with cabbage leaves or parchment papers with holes punched through and steam each batch of dumplings for 12-15 minutes. Serve with dipping sauce.

This recipe was created for Euless KidsFest 2011 – Cooking Demo


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