Pan-Fried Chicken and Prawn Dumplings

I love dumplings! I was late to the yum cha party and only discovered this delightful brunch tradition in the last few years. Since then my love for those little parcels of goodness goes unmatched. Since we had some mince chicken, we thought we’d make some chicken and prawn dumplings for noodles. We had leftover dumplings and after they were boiled in stock the day before we fried them up for lunch the next day. Ohmahgawsh they were soooo good. If you can be bothered making your own dumpling skin, I would definitely recommend doing so. Otherwise I’ve seen lots of recipes which have used store bought wonton skins which look delish too.


    Chicken and Prawn Dumplings
    Dumpling skin recipe adapted from here.
    Makes: about 30 dumplings

    Ingredients for Filling:
    500g chicken mince
    300g prawns, minced finely with a knife
    2 spring onions, minced
    2 cloves garlic, minced
    1/2 inch of ginger, minced
    3 tablespoons soy sauce
    1 tablespoon rice vinegar
    2 teaspoons sesame oil
    1 teaspoon sea salt
    1/2 teaspoon pepper
    1 tablespoon cornstarch

    Method:
    1. Mix all ingredients together and leave to marinate in the fridge for a few hours.

    Ingredients for Skin:
    2 cups of plain flour
    1 large egg
    1 teaspoon salt
    1/4 cup of water (or more, as needed)

    Method:
    1. Sift flour into a bowl and make a well in the centre.
    2. Whisk egg, salt and 1/4 cup of water together.
    3. Pour egg mixture into the flour and mix together. Add more water if needed until the mixture comes together into a ball. You don’t want the dough to be sticky.
    4. Knead the dough until smooth and pliable.
    5. Leave the dough to rest for at least an hour.
    6. Divide the dough in half. Keep one half covered with cling wrap or a damp tea towel. Roll the other half into a 20 cent log shape and cut into 1.5 inch pieces.
    7. Roll each piece thinly and place filling in the middle. Seal it up in the shape you want. If the dough isn’t sticky enough, brush some water on the edges before sealing.
    8. Boil in chicken stock until it rises to the top.
    9. Heat up a pan with some peanut or vegetable oil, and pan fry the dumplings until browned.
    10. Drizzle some sesame oil on top of the finished dumplings and serve with a soy/chilli based sauce.