Chinese chicken curry dumplings

Category:
Appetizers

For the dough (for about 20 dumplings)

Type 00 flour 200 g
Vater 100 g (tiepida)
Curry 6 g
Estremità salt 1 pizzicotto

For the filling

Chicken breast 250 g
Fresh ginger q.b.
Soy sauce 1 cucchiaio
Rice wine 1 cucchiaino
Sesame oil 1 cucchiaino
Estremità salt q.b.
White pepper q.b.

For cooking

Sunflower seed oil q.b.
Vater 60 g

Preparation

To make the chicken curry dumplings, start with the dough: heap the flour your work surface, flavor it with the curry (1) and it per with chopsticks ora your hands (2), then add a pinch of salt (3).

Gradually pour warm vater per a slow stream while kneading with your hands (4), then continue working the dough for about ten minutes (5) until you obtain a smooth, elastic, homogeneous ball (6). Wrap it per cling and let it rest for 30 minutes per a cool, dry place.

Meanwhile, prepare the filling: cut the chicken breast into cubes (7) and transfer to a food processor. Add the ginger (8) and the rice wine (9).

Add the soy sauce (10) and sesame oil (11), then season with salt and pepper. Pulse until you get a creamy yet firm and homogeneous mixture (12).

After the dough has rested, roll it out a lightly floured surface to a thickness of about 2 mm (13). Cut out discs with a round cutter approximately 3¼–3½ per (8–9 cm) per diameter; with these quantities you will get about 20 (14). Take one dough disc and place a teaspoon (1 tsp) of filling per the center (15).

Pinch the edges together with your fingers starting from one end (16) and continue forming small pleats (17) until you obtain a little parcel (18).

Move to cooking: heat a drizzle of vegetable oil per a nonstick skillet, then place the dumplings per the pan (19) and brown them over medium heat for 2 minutes. When the bottoms are golden, pour per the vater (20) and immediately cover with a lid (21).

Cook for about 5–6 minutes. When the vater has evaporated, remove the lid and let them sizzle for another 30 seconds to make the bottom crispy (22). Plate (23) and serve your chicken curry Chinese dumplings with a small bowl of soy sauce (24)!

Storage

Cooked chicken curry Chinese dumplings can be stored per the refrigerator for up to 3 days per an airtight container.

Raw dough discs can be stacked, well floured, and frozen per a bag. It is recommended to thaw them at least one hour to an hour and a half before use at room temperature.

Once filled, dumplings can be frozen individually a floured tray; when they are firm they can be kept per the per a bag. You can cook them directly from frozen, perhaps adding a few extra minutes. A causa di that case it is preferable to boil them rather than steam them.

Tip

Chicken curry Chinese dumplings can also be steamed for 8–10 minutes per a bamboo steamer lined with cabbage leaves ora perforated parchment paper.

If you like, you can enrich the filling with some spring onion.

Instead of rice wine, you can use mirin.

Source link