Chicken and Spring Onion Dumplings

Dumplings are great. I love making them, but sometimes I cant find the wrappers so I end up making them myself. So seeing as I'm making them, I might as well make enough for a couple meals. I freeze a batch for next time and it saves me from having to make them fresh, each time. This batch makes 50 dumplings depending on how big each one is. You can use pre made wonton wrappers, but I prefer my own recipe. It's much better and nothing beats homemade. So let's get started!

INGREDIENTS

Dumpling Wrappers

2 1/2 cups flour

1 teaspoon salt

2/3 cup hot water

Chicken filling

1 pound ground chicken, preferably white meat

1/2 cup finely chopped spring onions or scallions, white and light green parts (about 3 to 4 spring onions)

1 teaspoon cornstarch

2 teaspoons low-sodium soy sauce

1 teaspoon sesame oil

1 teaspoon finely minced ginger

1 tablespoon egg white

40-50 wonton wrappers/ make your own with my recipe below

Sauce

1 teaspoon sugar

1 tablespoon hot water

2 tablespoons soya sauce

1 teaspoon vinegar

1 teaspoon chilli oil

1/2 teaspoon garlic- minced

1/2 teaspoon ginger- minced

1 teaspoon toasted sesame seeds

Instructions

1. For the dough: combine the flour, salt and then slowly add 2/3 cup of hot water. You may not need it all or you may need to add a couple of tablespoons more.

2. Knead 5 minutes until a smooth dough. Wrap in clingfilm and refrigerate for 30 minutes. This helps relax the gluten and makes rolling it out easier.

3. Once you have chilled the dough, unwrap and divide the dough into 4 parts. wrap 3 parts in clingfilm again. Roll out one of the quarters until 2mm thick and cut out 4 inch circles from the dough. You can reroll the cut offs to make more. Do this with the rest of the dough too.

4. In a bowl, combine the chicken, spring onion, cornstarch, soy sauce, sesame oil, ginger and egg white. Pulse in food processor a couple times.

5. Fill a small bowl with water. Line a large rimmed baking sheet with plastic wrap. On a clean counter or one covered with a large piece of aluminum foil, lay out a won ton wrapper. Place about 1 teaspoon of the filling in the center of the wrapper. Holding the wrapper in one hand, use the forefinger of your other hand to brush water around the top rim of the wrapper.

6. Pleat the dumpling as shown in the video. Seal the edges shut.

7. Place the dumpling on the prepared baking sheet. Repeat with the remaining ingredients until all the dumplings are formed.

8. At this point, the dumplings can be cooked in lightly salted boiling water for 8 to 10 minutes; steamed; sauteed in oil; or deep-fried. They also can be frozen: Transfer the baking sheet to the freezer; when the dumplings are frozen, place in resealable plastic food storage bags and keep frozen until ready to use. The dumplings should be cooked directly from the freezer; do not thaw.

9. For the sauce: combine the sugar and hot water. Mix to dissolve then add the rest of the ingredients. Serve immediately.