Chicken and Chive Dumplings
These dumplings were created by chef Melissa King, a winner on Bravo’s Top Chef. whose unique style of cooking combines modern California cuisine with Chinese flavors and techniques. She likes to serve them as part of a feast during Lunar New Year, a time for gathering with family and friends to celebrate this much-loved holiday. The filling features ground chicken, although you can swap in another type of meat if you wish, Melissa says. To get a head start when you’re entertaining, the dumplings can be assembled and frozen for up to two months. Although the recipe calls for cooking the dumplings in a pot of boiling water, they can be steamed or deep-fried instead.
Ingredients
For the chicken and chive filling:
- 1 lb. (500 g) ground chicken or other ground meat of your choice
- 1/4 cup (2 fl. oz./60 ml) Shaoxing wine
- 2 Tbs. light soy sauce
- 1 Tbs. cornstarch, plus more for dusting
- 2 Tbs. grated fresh ginger
- 2 Tbs. toasted sesame oil
- Kosher salt and freshly ground white pepper
- 2 cups (3 oz./90 g) thinly sliced Chinese garlic chives or scallions
- 1 egg white
- 1 Tbs. water
70 round dumpling wrappers- Zhenjiang black vinegar for serving
- Store-bought chili crisp for serving
Directions
To prepare the chicken and chive filling, in a large bowl, combine the chicken, Shaoxing wine, soy sauce, cornstarch, ginger, sesame oil, 1 1/2 tsp. salt, 1/2 tsp. white pepper, chives, egg white and water. Mix well with your hands just until everything is evenly distributed.
To test the seasoning of the filling, cook 1 to 2 tsp. in a small fry pan with a little oil. Season the filling with additional salt and white pepper, to taste. Cover the filling tightly with plastic wrap and refrigerate for at least 20 minutes or up to 1 day before forming the dumplings.
When ready to make the dumplings, set up a small bowl of water, 2 large baking sheets generously dusted with cornstarch to prevent sticking, and kitchen towels to cover the dumplings and the wrappers as you form them so they don’t dry out.
To make each dumpling, hold a wrapper in one hand and scoop a generous 1 tsp. of the filling into the center of the wrapper. Dip a fingertip into the water and use it to lightly moisten the edges of the wrapper. Fold the wrapper over the filling and make pleats on one side to seal (ideally 5 to 7). Put the dumplings on a prepared baking sheet, leaving a little space between each one and covering with the towel. Repeat with the remaining wrappers and filling. Now the dumplings are ready to cook.
Alternatively, you can store the dumplings before cooking: Wrap the baking sheets tightly with plastic wrap and freeze overnight. Transfer the dumplings to a resealable plastic bag and freeze for up to 2 months. Do not thaw before cooking.
When ready to cook the dumplings, bring a large pot of water to a boil. Working in batches, carefully add the dumplings and stir. Boil the dumplings over medium-high heat until they float to the surface and the wrappers are slightly translucent, 4 to 5 minutes. Using a slotted spoon, transfer the dumplings to a plate and serve immediately with black vinegar and chili crisp. Makes about 70 dumplings.
Recipe courtesy of Melissa King