Chicken & Shrimp Dumplings

5 from 6 votes

Chicken & Shrimp Dumplings

Juicy and flavourful chicken & shrimp boiled dumplings, perfect for this coming Chinese New year or any occasion really. Super delicious and on the healthy side. I'm using my easy to make homemade dumpling dough.

Prep Time20

Cook Time10

Passive Time30

Servings: pieces

Author: Bea & Marco

Ingredients

The Filling

½ oz dry shiitake mushroom (15 gr), soak in hot water for 10 minutes
5.3 oz minced chicken (150 gr)
5.3 oz minced shrimp (150 gr)
1 tablespoon soy sauce
2 tablespoon water
½ teaspoon sugar
¼ teaspoon white pepper powder
½ cup chopped spring onion (50 gr)
2 teaspoon sesame oil

The Sauce

2 tablespoon soy sauce
2 tablespoon Chinese black vinegar (or substitute with balsamic vinegar)
½ tablespoon sesame oil

Other

24 pieces dumpling wrapper , see my homemade recipe here
some water

Instructions

The Filling

Squeeze out water from soaked shiitake and chop into small pieces. Then add into a bowl together with minced chicken, minced shrimp, soy sauce, water, sugar and white pepper powder.
Mix everything well and chill in the fridge for 30 minutes.
Then add in the chopped spring onion and sesame oil. Mix well and it's ready.
NOTE: Only add spring onion and sesame oil right before assembling the dumplings.

Assembling

Take 1 piece of dumpling wrapper and place a heap teaspoon of filling on the center. Wet half of the edges with some water and fold, pinching in the middle. Then fold and pinch from one outer side to the center. Continue with the other side.
Pinch the seams tight to prevent water seeping inside the dumpling when cooking. Place on a wooden board or a lightly floured tray. Continue with the rest.

Cooking

Bring a pot with abundance of water to a boil, on high medium heat. Put the dumplings in, 1 by 1, while gently stirring the water. This will prevent them sticking to the bottom.
Bring back to a boil. Once the dumplings are floating, continue cooking for another 2-3 minutes or until they look plump and are fully cooked.
Gently take them out using a strainer and place on a serving plate.

NOTE: Cook the dumplings in batches to avoid over crowding the pot.

Don't over cook the dumplings because then the dough will fall apart. Keep your eyes on them.

How To Serve

Serve the dumplings immediately with the sauce on the side.

How To Store

I would recommend you to store not cooked assembled dumplings.
Place not cooked assembled dumplings on a tray with a baking sheet with some space between them. Place in the freezer for 30 minutes.
Take the tray out. Put all the dumplings in a ziplock bag and back in the freezer.

Cooking Frozen Dumplings

Simply put frozen dumplings in boiling water, don't thaw them.
Cooking method is the same as fresh dumplings, only you will take a few minutes more of cooking time.

Notes

I'm using my easy homemade dumpling wrappers for this recipe.

Nutrition