How to Make: Chinese Chicken Dumplings

Now celebrated by more than a fifth of the world’s population, Chinese New Year is a significantly important time for Chinese people, with food playing a vital role. Cooking and eating together as a family is a huge part of the celebration, with families typically enjoying unique celebratory dishes such as whole fish, luxurious lobster, ‘longevity noodles’ and ‘prosperity dumplings’.

To celebrate Chinese New Year, Cheong Wong, head chef at Rasa Sayang in London’s Chinatown, has shared a simple chicken dumplings recipe. These parcels are stuffed with chopped chicken thighs and various other ingredients readily available in the UK, served with a dipping sauce of Chinese black vinegar and ginger. The Chinese also believe that a positive correlation between dumplings eaten during New Year celebrations and money earned in the New Year exists; and who are we to argue? This recipe yields approximately 30 chicken dumplings.

Ingredients

Makes 30 dumplings

For the dumplings

Chicken thighs, 4 (approximately 600g), finely chopped or minced

Water chestnuts, 2-3, finely chopped

Spring onions, 3 stalks, finely chopped

Light soy sauce, 3 Tbsp

Dark soy sauce, 1tsp

Sesame oil, 2tsp

Five spice, ¼ tsp

White pepper, ¼ tsp

Shao xing wine, 1 Tbsp, optional (available from Chinese supermarkets)

Corn starch, 1 Tbsp

Wonton skins, pack of 30 (available from Chinese supermarkets)

Salt, to taste

Spring onion, to serve

For the sauce

Chinese black vinegar, 10 Tbsp

Ginger, a nub, very thinly sliced

Method

Mix the chopped chicken, water chestnuts and spring onions. Add the light and dark soy sauce and 1 tsp salt, as well as the sesame oil, five spice, white pepper, shao xing wine and corn starch.

Put the mixture to one side and leave to marinate for 1-2 hours.

Place a teaspoon of the filling in the middle of each of the wonton skins, then brush warm water around the edge of the skin and fold over the top of the filling. It’s very important there’s no air inside. Press the edges together and crimp, much like a Cornish pasty.

When they are all ready, bring a pan of water to the boil and gently place them in for 7-8 minutes. They’re ready when they float to the surface. Use a strainer to remove.

To make a traditional dipping sauce, mix the Chinese black vinegar with some thinly cut ginger.

Garnish with chopped spring onion.

Further information on Rasa Sayana and Chinese New Year in London can be found at chinatown.co.uk.

Photograph by: Rasa Sayang Chinatown

Print

Chinese chicken dumplings

These parcels are stuffed with chopped chicken thighs and various other ingredients readily available in the UK, served with a dipping sauce of Chinese black vinegar and ginger. 

Course Entrée

Cuisine Chinese

Keyword Chicken, Fast Food

Servings 4

Author Rasa Sayang

Ingredients

For the dumplings

• 4 Chicken thighs (approximately 600g), finely chopped or minced
• 3 Water chestnuts finely chopped
• 3 Spring onions stalks, finely chopped
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 2 tsp Sesame oil
• ¼ tsp Five spice
• ¼ tsp White pepper
• 1 tbsp Shao xing wine optional (available from Chinese supermarkets)
• 1 tbsp Corn starch
• Wonton skins pack of 30 (available from Chinese supermarkets)
• Salt  to taste
• Spring onion to serve

For the sauce

• 10 tbsp Chinese black vinegar
• Ginger a nub, very thinly sliced

Instructions

• Mix the chopped chicken, water chestnuts and spring onions. Add the light and dark soy sauce and 1 tsp salt, as well as the sesame oil, five spice, white pepper, shao xing wine and corn starch.
• Put the mixture to one side and leave to marinate for 1-2 hours.
• Place a teaspoon of the filling in the middle of each of the wonton skins, then brush warm water around the edge of the skin and fold over the top of the filling. It’s very important there’s no air inside. Press the edges together and crimp, much like a Cornish pasty.
• When they are all ready, bring a pan of water to the boil and gently place them in for 7-8 minutes. They’re ready when they float to the surface. Use a strainer to remove.
• To make a traditional dipping sauce, mix the Chinese black vinegar with some thinly cut ginger.
• Garnish with chopped spring onion.