Level: Easy
Serving: 24 servings
Total: 1 hr
Ingredients
Dough:
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup boiling water
Filling:
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Pepper
Flavorless oil, for frying
Dipping Sauce:
Westside Sweet Chili Sauce
Directions:
For the dough: Combine the flour and salt in a large heat safe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
Knead the dough on a lightly floured surface for 5-10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions, and a bunch of turns of pepper.
To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil. Cook until the dumplings are browned, 2-3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
For the dipping sauce: In a small bowl, pour approximately 1/4 cup of Westside Sweet Chili Sauce and serve the dumplings with the dipping sauce.
