Sichuan Chicken Dumplings | Chicken Dumplings Recipe From Scratch
Author: Priyanka
Recipe type: Appetizer
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 15 Dumplings
Ingredients
Chicken thigh – 300 gms, boneless & skinless
Fresh coriander/cilantro – ½ cup (use both leaves & stalks), finely chopped
Ginger – 2-inch piece, grated
Garlic – 6 to 7 cloves, grated
White pepper powder – ½ tsp
Water/chicken stock – ¼ cup
Corn flour/corn starch – 2 tsp
Egg – 1
Salt – 1 tsp or to taste
Dumpling wrappers – 12 to 15
Sesame seeds to garnish
For Homemade Chilli Oil
Canola/sunflower or any flavorless oil – 1 cup
Star anise – 4, whole
Cinnamon stick – 1, 4-inch long
Bay leaves – 2
Sichuan peppercorns – 3 tbsp
Cardamom pods – 6 to 8
Chilli powder – ¼ cup
Salt – 2 tsp
For Spicy Red Sauce:
Homemade chilli oil – 4 tbsp
Light soy sauce – 4 tbsp
White vinegar – 2 tbsp
Garlic – 4 to 5 cloves, finely grated
Spring onion – 2 stalks, both white & green
Fresh coriander leaves & stems – 1 tbsp
Instructions
For Homemade Chilli Oil
Place the oil in a saucepan over low heat.
In another frying pan, dry roast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom over medium-high heat until they become fragrant & smoky.
Then add the spices to the warm oil. Increase the heat to medium and wait for the spices to gently sizzle in oil.
Cook the spices at low heat for 4-5 minutes to let them release all their flavors into the oil. Then remove from the heat and allow to cool for 5 minutes.
Add the chilli powder and salt to a heat-proof jar or bowl. Now strain the warm spiced oil into the heat-proof bowl over the chilli & salt mixture.
Pick up the bay leaves, cinnamon stick & star anise from the strainer and add them back into the chilli oil mixture and gently stir. Allow to cool before storing in an airtight jar. Shelf-life of this homemade chilli oil is 1 year.
For Chicken dumplings with Spicy Red Sauce
To make the spicy red sauce, combine all the ingredients listed under spicy red sauce in a bowl, give a good stir and set aside until needed.
For the chicken dumplings filling, first cut the chicken thighs into small pieces. Then mince them in your grinder. You may use ready chicken mince, but I like to do it on my own.
Now place the minced chicken, chopped coriander leaves & stems, grated ginger & garlic, white pepper powder, chicken stock, cornstarch, egg and salt in a large mixing bowl. Mix vigorously using a fork or chopsticks until the mixture becomes smooth & somewhat sticky.
To make the dumplings, take one dumpling wrapper on your palm and place a heaped teaspoon of chicken filling into the center of the wrapper. Moisten the edges with water and pleat & press the edges together to seal in the filling.
Place the dumplings on a lightly-floured tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point.
When you are ready to serve your chicken dumplings, bring a large saucepan of water to boil. Tip in the prepared dumplings into boiling water and cook them for about 10 to 12 minutes or until the wrapper turns glossy and crinkled; outer wrapper will not remain as opaque as raw dumplings once cooked. It will take a little longer for frozen dumplings, about 15 to 17 minutes.
Once the chicken dumplings are cooked through, take them out using a slotted spoon and let all the water drip off. Then place the dumplings on a serving plate.
Generously drizzle spicy red sauce on top of your chicken dumplings and sprinkle with sesame seeds. Serve the Sichuan chicken dumplings warm. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2020/08/sichuan-chicken-dumplings/