Chinese Chicken dumplings, steamed

Chinese Chicken dumplings, steamed

These Chinese dumplings are totally homemade—even the wrappers. If you don't have the time or inclination, get the supermarket egg roll wrappers. Then this can be counted as quick and easy.

If making the wrappers, start with making the dough first. Combine the flours, egg, salt and water in the food processor bowl. Knead for 5-7 minutes to make firm dough. It should not be sticky. Cover and keep aside in an oiled bowl, while you prepare the filling.

Slice the spring onion thin and set aside. Peel and mince the ginger fine in your food processor. Cube the chicken and add to the food processor along with salt, pepper and soy sauce. Grind to fine mince. Add the spring onion. Combine well. Cover and refrigerate.

Divide the dough into two. Roll out each into very thin rounds—like thin, large tortillas. You can now cut rounds—about 3 inches—or just cut them into squares. Keep one table spoon chicken mince in the middle and fold it into half-moons. Press the sides with a fork. For squares, bring all the corners to the centre and shape into a small pouch. I did not close the pouches completely. This looks cute and you can fill these type dumplings with more filling.

Oil the steamer basket and arrange the dumplings.  Do not stack them on top of each other.  If they stick to each other, the wrappers will get torn when you try to separate them. Bring the water to boil. Steam the dumplings for 10-15 minutes.

Combine the sauce ingredients well and serve with the hot steaming dumplings!!!