Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers (about 50 pieces)
- Water for boiling
Special Equipment Needed:
- Large pot for boiling dumplings
- Mixing bowl
- Spoon for mixing
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a mixing bowl, combine the ground chicken, chopped scallions, chopped cilantro, grated ginger, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a small spoonful of the chicken mixture in the center. Use your finger to wet the edges of the wrapper with water.
3. Fold the wrapper in half and pinch the edges together to seal the dumpling. Repeat until all the chicken mixture is used up.
4. Bring a large pot of water to a boil. Add the dumplings to the pot and stir gently to prevent them from sticking together.
5. Boil the dumplings for about 5-7 minutes, or until they float to the surface and the filling is cooked through.
6. Use a slotted spoon to remove the dumplings from the pot and transfer them to a plate.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
This recipe makes about 50 dumplings, serving 4-6 people.
Nutritional information:
Per serving (10 dumplings):
- Calories: 250
- Fat: 6g
- Carbohydrates: 35g
- Protein: 15g
- Sodium: 620mg
Substitutions for ingredients:
- Ground pork can be used instead of ground chicken.
- Chopped garlic can be used instead of grated ginger.
- Chopped parsley can be used instead of cilantro.
Variations:
- Add chopped mushrooms or shredded cabbage to the filling for extra flavor and texture.
- Serve the dumplings with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
- Pan-fry the dumplings for a crispy texture.
Tips and Tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.
- If the dumplings stick together in the pot, gently separate them with a spoon.
- To freeze the dumplings, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag and store for up to 3 months.
Storage Instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the dumplings, steam them for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the dumplings on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the dumplings with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables
Troubleshooting Advice:
- If the dumplings fall apart during cooking, make sure to seal the edges tightly and use enough water to prevent them from sticking to the pot.
- If the filling is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Food Safety Advice:
- Make sure to cook the dumplings until the filling is cooked through to prevent foodborne illness.
- Wash your hands and all equipment thoroughly before handling food.
Food History:
Kai Kwan Dumplings are a traditional Chinese dish that originated in the northern regions of China. They are typically served during the Chinese New Year as a symbol of good luck and prosperity.
Flavor Profiles:
Savory, umami, aromatic
Serving Suggestions:
Serve the dumplings as an appetizer or main dish.
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Region: Chinese