So it has been a long, thanksgiving kept me pretty busy. Now back to normal life with just me and my little family. I’ve been posting more on my blog, as you will notice. I trying to get out a few posts per week. I am going to have to pat myself on the back, haha. It ain’t easy I tell ya. With that 2-year-old daughter of my who is super busy. But she has finally started daycare, and at least once a week, I get to have a child free off day, she does 3 days a week. Today I decided to make some yummy chicken dumpling or potsticker, whatever you call it they are delicious. See pic. below :).
Don’t they look absolutely scrumptious as my Mother in Law would say haha. We love pot stickers at the Therman house. But I’ve never mad them myself. We usually get potsticker/dumplings when we go to a restaurant, or we get them frozen from Costco. We usually eat the as a main dish. Costco has 3 different ones the sell, we have tried all of then, and they have all been good. But not like making my own dumplings, seasoned my way, with no preservatives. These little things were super easy to make, the only hard part really was folding them. It took a couple of youtube videos to get me right lol. I used ground chicken, simply because I like chicken, I don’t eat pork or red meat. You can use any ground meat, or just vegetables. I purchased the dough from a large asian grocery store in Ypsilanti, which I had in my freezer for a few weeks. My family enjoyed them so much that I wanted to share the recipe with you all. These dumplings were boiled and pan-fried. I topped it with an easy sauce of ponzu, which is a japanese soy sauce that is citrusy. I also had some let over chili oil that I made weeks ago in the fridge so it was the perfect combination. In less than an hour you can make your own yummy dumplings. You may never want to eat then outside again. Try this recipe and let me know what you think.
Thank you,
This African.
| Prep Time | 20 min |
| Cook Time | 13 min |
| Servings |
dumplings
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- 10 oz pre-made dumpling dough
- 1 lbs ground chicken
- 1/3 cup chopped chives
- 1/3 cup chopped cabbage chopped small, add water and heat slightly, pour water out and squeeze to remove water
- 1 tsp salt
- 1 tsp minced garlic
- 1 tsp oyster sauce
- 1 tsp mirin (rice vineger)
- 1 tsp fresh ground ginger
- 1/2 tsp paprika i used smoked paprika
- 1/4 tsp fresh ground black pepper
- 1 cup ponzu sauce japanese citrus soy sauce
- 1/4 cup chopped chives
- 1 tsp light brown sugar
- 1 tsp minced garlic
Ingredients
dumpling
Sauce
|
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- Collect all of your ingredients. In a medium bowl add ground add all the ingredients together.
- Mix well. Place some parchment paper a cookie sheet.
- Pre made dumpling dough sheets.
- Take one dumpling sheet, using your index finger to wet edges of dough. Place on tsp of chicken mix in the middle of dough, fold in half and press edges together.
- Now take one side of dough and fold in, using your index finger and thumb, fold from one side to the opposite side, like a fan.
- Place on parchment and repeat until all meat is used.
- Bring water to a boil in a medium pan. add dumplings to boiling water. Cook about 3 minutes. Remove when dumplings float. Pour off any excess water.
- Heat 3 tbsp of oil in a large deep skillet, on medium to low heat. Place top side down, brown for 3-5 min, turn and cook opposite side.
- To make sauce mix ponzu, garlic, brown sugar, and chives. Mix well.
- Remove dumplings from heat and serve with sauce and hot chilli oil.
- UPDATE NOVEMBER 2018: In my new it post the pot sticker were made with ground turkey . 1 lbs of ground turkey 1 tbsp of Sriracha 1 tbsp of fish sauce 1 tsp of hoisin sauce 1/2 tsp of coconut amigos Remove oyster sauce, and complete rest of recipe as above. To fold, wet edges of the wrapper, place 1 tsp of filling in wrapper, fold in over, press all the way around, till you get to where the filling is.
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