This is my go-to dumpling recipe. They're not the best dumplings you'll ever eat. But they're still really great, healthy-ish, and easy to make. You can prep a batch of 40 in under an hour, throw them in the freezer, and cook them whenever you need a quick dinner. Or make them all at once and have a dumpling party!
Ingredients
- 1 lb ground chicken
- 2 tsp kosher salt
- 1 Tbsp sugar
- 1 tsp ground white pepper
- 2 scallions, finely minced
- 1-inch hunk fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 tsp Shaoxing wine or dry sherry
- 40 dumpling wrappers, thawed
Step 1
Add everything in a bowl (except the wrappers) and mix with your hands for about a minute. The mixture should look homogeneous. Hey, and if you're feeling adventurous, double up on the garlic and ginger.
Step 2
Prep your wrappers. If frozen, the best way to thaw them is to pop them in the fridge overnight. Once they're open and ready to go, grab a small bowl and fill it with water.
Step 3
It's dumpling filling time. Scoop the mixture with a teaspoon and place it in the middle of the wrapper. Dip your finger in the bowl of water and wet the edges of the wrapper. This will help it seal better. Fold your dumplings according to the wrapper shape. Circle wrappers are my favorite. Squares are fine. Watch a YouTube on how to fold them if you're feeling stuck. Or email me. But a simple half-fold will do just fine. And make sure the seal is tight.
Step 4
Place the dumplings on a sheet pan with parchment paper, and space them out so they don't touch. When you're done, pop the pan in the freezer, and wait 30–60 minutes for the dumplings to freeze. Then dump the dumps into a freezer-friendly bag or sealed container.
To Cook
You can cook these in a thousand different ways. Or four, actually, four ways. You can fry them on a non-stick pan with some oil, you can steam them, you can bake them, or you can do what I do: boil them. Boil a pot of water and toss those babies in there. Give them a swirl, and wait till they all float. Wait a minute longer, yank them out, and plate them. Sprinkle some sesame seeds and chopped scallions on top if you're feeling fancy.
Dipping Sauce
I say do whatever your hungry heart desires. I mix some soy sauce, mirin, sesame oil, garlic, chili crisp, and a little rice vinegar together. But if you're feeling lazy, soy sauce by itself works great.
This recipe was adapted from The Brooklyn Kitchen.