Dumplings are best eaten on the day they are made. These delicious Steamed Chicken Dumplings are filled with a chicken mince, chives and fresh ginger filling. The dumplings are best served hot with a ZHAO’s dipping sauce.
Steamed Chicken Dumplings Recipe
Makes 30 Dumplings
Prep 30 minutes
Cook 8 minutes per batch
Ingredients:
400 g (14 oz) minced (ground) chicken
30 g (2⁄3 cup) finely chopped chives
2 teaspoons finely chopped fresh ginger
2 teaspoons light soy sauce
1 3⁄4 teaspoons sugar
1 1⁄2 teaspoons salt
3⁄4 teaspoon chicken stock powder
50 ml (13⁄4 fl oz) water
250 g (9 oz) cabbage, chopped
20 ml (3⁄4 fl oz) sesame oil
Method:
Prepare the dough following these instructions for Hot Dumpling Dough (for steamed dumplings).
Prepare the filling
Place the meat in a large bowl, breaking it up a bit with a wooden spoon or chopsticks. Add the remaining ingredients, except the cabbage and sesame oil. Mix to combine, then add the cabbage. Mix vigorously in the same direction until sticky. Add the sesame oil and mix until well combined.
Fill and fold the dumplings
Divide the filling among the dumpling wrappers in 20 g (3⁄4 oz) portions and fold to enclose.
Steam the dumplings
Bring a saucepan of water to the boil. In batches, place the dumplings in a steamer basket, set the basket over the saucepan and steam for 12 minutes. Remove the dumplings and serve hot.
Cook the remaining dumplings in the same way.
ZHAO’s Sauce
Serve the dumplings with ZHAO’s Sauce.
Ingredients:
40 ml (11⁄4 fl oz) chilli oil
30 ml (1 fl oz) light soy sauce
15 ml (1⁄2 fl oz) black vinegar
1 teaspoon sesame oil
31⁄2 teaspoons sugar
4 garlic cloves, finely chopped
2 tablespoons chopped chives
Method:
In a bowl, combine the chilli oil, soy sauce, vinegar and sesame oil. Add the sugar and mix until dissolved, then stir in the garlic and chives.
Recipe extract from Dumplings by La Taverne De Zhao, published by Smith Street Books, AUD$19.99/NZD$21.99, published 4 February 2025.
