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.
Recipe courtesy of Rosa Ross
Print
Total:
55 min
Active:
45 min
Yield:
75 dumplings
Level:
Intermediate
Total:
55 min
Active:
45 min
Yield:
75 dumplings
Level:
Intermediate

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.

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