Chicken and Shrimp Dumplings

Soo this just happened. I made dim sum in my own home and scored some major wifey points. And I didn't make just any dim sum, I am talking juicy, flavourful chicken and shrimp dumplings filled with garlic chives, ginger, garlic, and a hint of sesame oil and soy sauce. My mouth drools just writing about it.

Dumplings are so easy to make. The mixture is easy and the cooking process is easy. What is time-consuming is the folding. It takes me at least an hour to fold this many dumplings. I make a big batch so that I can freeze them and use as desired.

Save for a super easy weeknight dinner? Check! ✓

However, if you just don't have the patience to fold 80 dumplings, simply get a family member to help you or just cut the recipe in half.

How to Cook Dumplings

There are three main ways to cook these dumplings: pan-fried, steamed and boiled.

1. Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
2. Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
3. Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.

Recipe

Chicken and Shrimp Dumplings

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5 from 5 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 10 minutes
• Yield: 80-90

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Description

Easy to make chicken and shrimp dumpings can be steamed, boiled or fried and served with a side of soy sauce for dipping!

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Ingredients

• 1 pound boneless, skinless chicken thighs, diced into 1 inch cubes
• 1 pound shrimp, peeled, deveined and diced
• 1 bunch of Chinese chives (or garlic chives), loosely chopped
• 4 cloves garlic, halved
• 3 tablespoons ginger, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 80-90 round dumpling wrappers

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Instructions

1. Combine chicken, shrimp, chives, ginger, garlic, soy sauce and sesame oil in a food processor.
2. Process on low for about 30 seconds until mixture is chopped finely.
3. Scoop a spoonful of the mixture into the centre of a dumpling wrapper.
4. Dip your finger in water and smear along the edges of the dumpling wrapper.
5. Bring the edges up, enclosing the filling and pleat the side together into a little bag to seal the mixture inside.
6. Repeat until all the mixture is used up.
7. Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
8. Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
9. Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.
10. Repeat with remaining dumplings or store in the freezer.

Notes

You can also fold the dumplings into a half-moon shape and pinch the edges with a fork to seal.

If not serving dumplings immediately, store in the freezer. Place dumplings on a baking tray lined with parchment paper and freeze for one hour. Then transfer dumplings into ziploc bags or container for storing. Use as desired.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Dim Sum
• Method: Stovetop
• Cuisine: Chinese