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Chicken Ginger Dumplings Recipe

by Chris Chun

We were lucky enough to get our hands on this delicious Chicken Ginger Dumplings recipe by Australian-Chinese artist and Lunar New Year partner, Chris Chun. And don't forget, you'll find all the ingredients in-centre, at Foodness Asian Supermarket and Yang Yang Asian Groceries

Chicken Ginger Dumplings by Chris Chun

Makes around 25 dumplings

Also known as Potstickers, these tasty little treats are traditionally served during Lunar New Year because they symbolize good fortune and wealth. The idea is that the more dumplings you eat during the Spring Festival, the more money you may make throughout the year!

This recipe is super versatile as the dumpling mixture can also be used for other Asian dishes. You can make small meatballs for noodle soup (just put them in the soup for a couple of minutes to cook) or grill/ pan fry them and make Bun Cha (a Vietnamese salad with fresh herbs, rice noodles, roasted peanuts and Nuoc Cham sauce) or wrap the mixture around lemongrass stalks and barbecue like Asian style koftas.

 

Dumpling Ingredients:

  • 300g chicken mince (preferably with some fat as it makes the dumplings moist. Aim for around 20 - 30%) 
  • ½ cup fresh coriander finely chopped
  • ¼ cup grated ginger
  • 2 garlic cloves minced
  • 2 tbs soy sauce
  • 1 tsp mirin
  • ¼ tsp White Pepper
  • 3 spring onions finely chopped
  • 1 tsp sesame oil
  • 1 pkt dumpling wrappers

 

Dipping Sauce (adapted from Kylie Kwong):

  • 5 tbsp light soy sauce
  • 1 tbsp coriander leaves
  • 2 tbsp finely sliced ginger
  • *1 chilli finely sliced
  • 1 tbsp finely sliced spring onions 
  • ½ tsp honey
  • 1 & 1/2 tbsp malt vinegar
  • ¼ tsp chilli oil
  • Dash of sesame oil

 

Making the Dumplings:

  1. In a bowl, combine all the dumpling ingredients together. 
  2. Open wrappers and take out from packet and cover with damp cloth or paper towel.
  3. To make dumplings, you’ll need a small bowl of water (which will be used to seal the wrappers, a tray for the dumplings and a cloth to cover the dumplings so they don’t dry out).
  4. Grab 1 wrapper and place in the middle of your hand. Using the other hand, dip your finger in the bowl of water and run it along the inside edge of the wrapper.
  5. Place 1 heaped teaspoon of filling in the centre of each wrapper. 
  6. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.
  7. Place on tray. Cover with cling wrap or wet tea towel (this is important). Repeat with remaining dumplings. 

 

Cooking:

My favourite way to cook these is by panfrying and steaming (same process as gyoza). You’ll need a frypan with lid that fits on top.

  1. Heat 2 tsp of vegetable/peanut/grapeseed oil in a non-stick pan over medium heat. 
  2. Add dumplings, ensuring that you don’t overcrowd the pan.
  3. When the bottom of the dumplings are golden brown, add ½ cup of water around the dumplings and cover with lid. This steams the dumplings.
  4. Leave for 3-4 mins or until cooked through. Make sure that the pleats are cooked through. If there is no steam, add more water.
  5. You want the dumplings to be perfectly cooked and steamed. Not soggy. 
  6. Serve with Dipping Sauce and garnish with extra sliced spring onions and coriander leaves on top.
Chris Chun recipe LNY
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