Our journey into Asian cuisine continues this month with Michael Smith’s Chicken Dumplings. I have also made a shrimp version of this dish which is even tastier but I know not everyone eats seafood and the original recipe using chicken is very delicious. The best part about this recipe is it is super easy! Minimal chopping and this recipes makes around 20 dumplings so you are not spending an entire afternoon in the kitchen bringing corners of wonton wrappers together.
Here are the ingredients: chicken breasts, ginger, green onions, cornstarch, oyster sauce and wonton wrappers. I managed to find oyster sauce at my grocery store so you probably have it at yours in the Asian foods section too. I hope so! Oyster sauce not only flavours this dish, it seasons it too. Go here for Michael Smith’s complete recipe.
This is genius! Just whizz it all up together in your food processor. No real chopping! Next time, I am going heavier on the ginger, I think I held back too much.
I used my mini ice cream scooper that I use for making truffles to move the filling from food processor onto the wonton wrapper, I know, so wrong eh? But it works! And my hands stayed clean. I love that. I watered the edges and brought them together just like I did for the Veggie Potstickers:
I lined the steamer with parchment paper to prevent them from sticking, which they will. Trust me, I learned the hard way!
The recipe said only to steam them for five minutes but that just did not seem long enough to be safe so I steamed them for closer to ten minutes.
Perfect little doughy jewels! Like I said, this recipe with seafood is over-the-moon delicious but those who are more fans of chicken like my husband, you are going to love these. I did and I am not a huge fan of chicken. Even for me though, these little treats were heaven!
I would like to add to this post that I had these dumpling with Martin Yan’s Sweet and Sour Sauce as well as Dave Lieberman’s Dipping Sauce. You could always just use regular store-bought plum sauce or a good quality soy sauce with a few sesame oil drops in it!
Wow I’ve never had dumplings! They look interesting.
Debra She Who Seeks says
Yeah, they’re not called potstickers for nothing, eh? Yours look so perfectly and neatly wrapped!
Oh yummy, yummy. So cool to see how the steamer basket works, I’ve seen them in stores but was unsure how it was used. Very cool method of cooking these littles jewels of awesomeness, also very healthy, no fats required. I don’t have a food processor, so I imagaine I could do this in a blender instead?
Suzie Ridler says
Tori, you just gotta try dumplings one day! They’re such a treat although some people don’t like moist foods and so they wouldn’t like them but I do and I LOVE them!
Debra, no kidding! These are crazy sticky! Thank you, I was happy with how they turned out.
Ava, wow, a blender? Hey, why not?! I would chop up the chicken a little bit before hand. If you have a wide bottom blender that could work. Neat idea! Yes, the steamer just goes over or in a pot of boiling water. Just make sure the steam is getting to the dumplings because you don’t want them to be raw.
Ken Bowie says
They look totally yummy Suz!!! Like a closed Chinese Siu Mai….now I want Dim Sum..damn u Foodie!
I really like the look of the dumplings and the easy chopping. -Tien
I love dumplings, potstickers, etc. I have never tried making them, but you’re inspiring me to try it out!!
Did you make a dipping sauce for these? Or eat them as is?
Bohemian Single Mom says
Ohhh awesome!! I cannot stand seafood, so I’m going to give these a try. I’m a bit weird about chicken too (I sometimes turn it into leather making sure it’s thoroughly cooked).
I love this idea and am going to grab some wonton wraps and give it a try!
Suzie Ridler says
Thanks everyone! I used the “Homemade” Sweet and Sour Sauce that I used for my shrimp dish as well as Dave Lieberman’s dipping sauce for the potstickers.
OMG, Suzie these look absolutely delicious!
Wow top 9..CONGRATS! I look forward to trying these!
These look amazing – I love dumplings and so do my kids. Have you ever tried pre-cooking the chicken some? Do you think it would dry out the filling too much?
OK, I know I might be necroposting, but I just have a few things to say. It’s been a while since I last made wontons and the filling for that is not that much different. If you want to avoid the possibility of over-processing the mix into a paste then look into buying your chicken already ground. You would have better control when you hand mix the ingredients together. For a little bit of texture, try adding some chopped water chestnuts. 🙂
Suzie Ridler says
Using ground chicken is a fantastic idea boobookitty! Oh yes, water chestnuts would also be perfect, thank you!