Chicken dumplings

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• ⅛ cups flour
• ⅛ tsp salt

• bowl

Combine flour and 1/4 tsp of salt.

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• ⅛ cup water (lukewarm)

Add water to the dry ingredients.

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• spatula

Mix it with a spatula.

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Mix it with your hand until all flour are hydrated.

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• plastic wrap
• kitchen towel

The surface of the dough will look rough and not shiny. Cover it with damp towel or plastic wrap and let it rest for 20 minutes.

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After 20 minutes, knead the dough with your hand until the surface is smooth, it’ll take around 2 minutes.

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Cover the dough and let it rest for 1 hour. Gluten will start forming and become stronger in this hour.

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• ⅛ oz scallions

• knife
• cutting board

After cleaning the scallions, cut the roots off the scallions, cut them into small pieces.

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• ⅛ oz cilantro

Clean the cilantro. Remove extra leaves from the cilantro, use mainly the stem part.

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Cut the cilantro into small pieces.

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• ¾ oz chicken thighs (boneless)

• food processor

Clean the chicken thighs, leave the skin on and blend them in the food processor.

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• ⅛ egg white
• ⅛ tbsp soy sauce
• ⅛ tsp ginger (grated)
• ⅛ tsp white pepper
• ⅛ tsp Chinese five-spice powder
• ⅛ tsp salt

Add soysauce, egg white, grated ginger, white pepper, Chinese five-spices and salt into the blended chicken. Blend it until it is well combined.

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• ⅛ tsp sesame oil

• pot

Heat up 1 tbsp of sesame oil in a small pot or pan. Pour it on top of the scallions to bring out the smell of the it. Blend the whole thing in the blender until it is well combined.

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Add the chopped cilantro into the mixture, blend until it is well combined.

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After 1 hour of resting, take out the dough and cut into small, even pieces. It should make around 50 dumplings wrappers.

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• bowl
• kitchen towel
• plastic wrap

Place the dough pieces in a big bowl and cover them to prevent them from drying out when you’re working.

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Flour the working surface, press the dough with your palm.

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• rolling pin

Use a rolling pin to roll out a circle. It’ll be around the size of your palm. Don’t pre-roll all the dough. Roll one and fold one at a time.

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Remove extra flour on the wrapper. Place around 1 tbsp of the filling in the middle of the wrapper.

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Close the middle part with a press.

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Close one side your two fingers.

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Completely close the side with a final press.

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Repeat the same thing on the other side.

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Completely close the dumpling. Seal the top with some extra pinching.

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Repeat the same folding steps to all 50 dumplings. There are more ways to fold dumplings, feel free to go online to learn and try.

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• ⅛ tbsp oil (for frying)

• frying pan

Put 1 tbsp of cooking oil in a pan. Put the dumplings in the pan neatly and then turn the heat on.

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• ⅛ cup water (for frying)

Add 1/4 cup of water in the pan and put the lid on to cook on medium to low heat for 4-5 minutes.

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After 4-5 minutes, take off the lid and fry for another minutes until the cotton is golden brown.

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Enjoy!

Enjoy your meal!