Kitchen Art’s Living series # 4: Boiled Dumpling
Making dumplings from home isn’t hard as a lot of people imagine. In this video, Kitchen Art showcases beautifully the art of making dumplings. Our version has a lovely combination of chicken, cabbage and mushroom. So delicious, we will make them again and again.
Subcribe to our channel on YouTube: Click here.
Ingredients (make 50-60pcs)
- 500g jiaozi dumpling skins
- 4 large Chinese cabbage leaves, finely shredded
- 150g Chinese chives
- ½ cup shitake dried mushrooms, soaked until soft, chopped
- 1/2 tablespoon grated ginger
- 700g chicken meat
- 50ml light soy sauce
- 1/2 tsp ground pepper
- 4 tsp sesame oil
- 1 tsp organic chicken seasoning
- Sprinkle some flour
- Soy sauce
- Black vinegar
- Chili sauce
- Or just plain black vinegar
Wash cabbage briefly before squeezing to remove as much liquid as possible.
Mix together with remaining ingredients until everything is incorporated.
Spoon a teaspoonful of the filling onto the centre of the wrapper.
When crimping, only pleat one side of the dumpling leaving the other edge straight. This will give the dumpling an attractive crescent shape and let it sit nicely.
Cook dumplings: boil them in plenty of salt water. When they float, allow them to cook for a further ten seconds, then scoop out with a slotted spoon into a colander.
Spicy Dipping Sauce: Mix all the ingredients together and serve with dumplings.
Coconut macaroons are actually very simple to make at home. They’re sweet, moist, and chewy ...
Olivier salad is an easy and delicious Russian potato salad! This Russian staple dish can ...
The White Russian is a drink everyone should know. Neither drink is Russian in origin, ...
Introducing a new baking class English treats by Carmel Read More
Home Baking for Complete Beginners at Kitchen Art Studio Read More
Introducing a new KA Express classes Read More
How to cook a perfect white cut chicken Read More
Cooking and Baking Classes at Kitchen Art and specialities for kitchenholis Read More