Chicken Creel-Shaped Dumplings

Name: Chicken Creel-Shaped Dumplings
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 75 dumplings
Ingredients: 3/4 cup water chestnuts; 1/2 cup cilantro leaves; 1 pound coarse ground chicken; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; Salt and ground black pepper; 1 package sui kow pei (thin round yellow dumpling skins); Vegetable oil, for greasing

Getting reviews...

These dumplings freeze very well, so making a large batch is well worth the time. With a little practice, they will shape up in no time at all, and they are so easy that children can help. A dozen or so make a great lunch.

Level: Intermediate

Total: 55 min
Active: 45 min

Yield: 75 dumplings

Level: Intermediate

Total: 55 min
Active: 45 min

Yield: 75 dumplings

Ingredients

3/4 cup water chestnuts

1/2 cup cilantro leaves

1 pound coarse ground chicken

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

Salt and ground black pepper

1 package sui kow pei (thin round yellow dumpling skins)

Vegetable oil, for greasing

Directions

Watch how to make this recipe.

Special equipment:

steamer basket

Coarsely chop the water chestnuts and cilantro leaves in a processor. Add the ground chicken. Stir in the hoisin, soy sauce, sesame oil and cornstarch. Sprinkle with salt and pepper.
Place 1 teaspoon of filling in the center of a dumpling skin. Dampen the edge with water. Fold over and press to seal. Pleat or fold as desired. Grease a flat plate with vegetable oil and place the finished dumplings on the plate to oil the bottoms. Place about 1/3 of the dumplings in each of three steamer baskets, arranging in the baskets in a single layer without touching. Stack the steamer baskets and steam the dumplings until firm, about 10 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.