Chinese Dumpling

Watching Indonesian Cooking Channels on TV and reading blog about Shiu Mai and Dumpling.. makes me craving for it. this time i will try chinesse dumpling and shiu mai will be  my next recipe for chinese snack recipe 

Reading the history about dumpling or any other chinesse cooking is quite interesting. Well.. since i myself have chinesse blood from moms family, so whatever we cook at home or indonesian cuisines is not far from chinesse cultures.

When i try to make the dumpling and wrap it.. i never realise so much technique you can learn with many different type of wrapping it and make such a cute pretty dumpling

There are many protein you can try such as prawn and pork to make dumpling but i don't eat pork and chicken is always my favourite protein 

Here it is...

Ingredients :

400gr mince chicken breast
2 handful cabbage finely chopped 
1 handful shitake mushrooms finely chopped 
3 pcs spring onion finely chopped 
2 clove garlic finely chopped 
1tbsp mince ginger 


1 tbsp sesame oil
1 tbsp shaoxing wine 
1 tbsp soya sauce 
1 tbsp corn starch 
1 tsp salt 
1/2 tsp sugar 


Wrappers : 1 pack of dumpling wrappers ( depending on quantity ) thaw it if its frozen use it a




1. Filling 
Add mince chicken and all vegetables above  followed by all the sauces lastly corn starch salt and sugar 

2. Wrapping 
 Put dumpling wrapper onto your work surface, place one tbsp chicken mixture in centre of the wrapper. coat the edges of the wrappers with a little water using your finger. fold the circle to form a half 

Tips : 
* To get a more crispy at the bottom, place the dumplings on the surface that base with     corn starch 
* Use less filling than you think you should. An overstuffed dumplings is hard to seal, hard to cook and hard to eat

3. Dipping Sauce
 Mix thin soya sauce with dash of rice vinegar(Chin Kiang) , add a little bit mince ginger ( depend on your taste ) and sweet chilly sauce to have a mix flavour 


Cooking : 

- Place a large nonstick pan/skillet over medium-high heatand brush the skillet with vegetable oil. 
- When oil is hot place the dumplings ( i cook 6 dumpling in one skillet )  in the pan they should be close together but not touching. cook it for 2-3 minutes and cook it uncovered 
- Until the bottom are browned add 4 tablespoon of water and lower the heat little bit to medium heat and immediately cover the pan and cook for 4 - 5 minutes until the dumpling are tender.
- Remove from the pan and serve hot with dipping sauce