Steamed Chicken and Shrimp Dumplings

Steamed Chicken and Shrimp Dumplings

Steamed Chicken and Shrimp Dumplings hold a special place in my heart. I remember the first time I made them for a family gathering. Everyone was eager to try the Steamed Chicken and Shrimp Dumplings, and I was both excited and nervous. I had spent hours perfecting the filling, making sure it was just right. The combination of ground chicken, juicy shrimp, and finely chopped shiitake mushrooms created a filling that was both flavorful and satisfying. As I began to shape the dumplings, I could already imagine the delighted faces of my family members.

Filling and Wrapping

Making Steamed Chicken and Shrimp Dumplings is a labor of love. I start by combining the ground chicken with salt, soy sauce, and Shaoxing wine, mixing vigorously until it becomes pasty. This is the key to achieving that perfect texture. Adding the chopped shrimp and shiitake mushrooms enhances the flavor, while the minced green onions add a touch of freshness. Wrapping the dumplings is my favorite part. Forming an “O” with my fingers, I carefully place a wonton wrapper and fill it with the mixture, ensuring each dumpling is perfectly shaped.

Steaming Process

The steaming process for Steamed Chicken and Shrimp Dumplings is crucial. I line my bamboo steamer with perforated parchment paper to prevent sticking. Bringing the water to a rapid simmer in my wok, I place the dumplings in the steamer, making sure they are not overcrowded. As they steam, the aroma fills the kitchen, creating an anticipation that is hard to match. After about eight minutes, the dumplings are ready, perfectly cooked with a tender and juicy filling.

Serving and Enjoying

Serving Steamed Chicken and Shrimp Dumplings is always a joy. I carefully remove them from the steamer and garnish each with a small amount of flying fish roe for a touch of elegance. They are best enjoyed immediately, with a variety of dipping sauces like soy sauce, Chinese black vinegar, or chili paste. The first bite is always the best – the combination of flavors and textures is simply delightful. These dumplings are more than just a dish; they are a celebration of flavors, memories, and the joy of cooking for loved ones.

Chef’s Notes- Steamed Chicken and Shrimp Dumplings

• Ingredient Quality: Use fresh, high-quality chicken and shrimp for the best flavor. Opt for fatty chicken thighs to keep the filling juicy and tender.
• Mushroom Prep: Soak dried shiitake mushrooms in boiling water until soft, then finely chop them to ensure they blend well into the filling.
• Mixing Technique: Mix the filling ingredients vigorously until it becomes slightly pasty. This helps to bind the mixture and create a more cohesive filling.
• Wrapper Choice: Ensure the wonton wrappers are fresh and pliable. If they are too dry, they can crack and tear during assembly.
• Shaping Dumplings: Use a consistent amount of filling for each dumpling to ensure even cooking. Flatten the base gently to create a stable bottom for steaming.
• Steaming Setup: Line the bamboo steamer with perforated parchment paper to prevent sticking. Ensure the water in the wok is at a rapid simmer, not a full boil, to maintain a consistent steaming temperature.
• Garnish and Serve: Garnish with flying fish roe for an extra burst of flavor and a pop of color. Serve with a variety of dipping sauces to enhance the dumpling experience.

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Steamed Chicken and Shrimp Dumplings

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Course: Appetizer, Main Course, SnackCuisine: ChineseDifficulty: Medium

Servings

4

dumplings

Prep time

30

minutes

Cooking time

8

minutes

Calories

50

kcal

Total time

38

minutes

Dive into the world of Yum Cha with these delectable Steamed Chicken and Shrimp Dumplings! Perfectly juicy and bursting with flavor, these dumplings are a must-try for any dim sum lover. Whether you’re hosting a dinner party or just craving some comfort food, this recipe is your ticket to a delightful culinary experience.

Ingredients

• Filling Ingredients

• 3 dried shiitake mushrooms soaked in boiling water and finely chopped

• 12 oz ground chicken thighs (fatty)

• 3/4 tsp sea salt

• 2 1/2 tsp granulated sugar

• 1 tsp light soy sauce

• 1 1/2 tbsp Shaoxing wine (or substitute with Mirin or dry sherry)

• 5 oz shrimp, peeled and deveined, chopped into small pieces

• 2 tbsp finely minced white part of green onions

• Wrapper

• 20-25 wonton wrappers (3.5-inch squares or rounds)

• Garnish

• 1 1/2 oz flying fish roe (optional)

• Alternative Ingredients:

• Ground Chicken Thighs: Substitute with ground pork or turkey.

• Shaoxing Wine: Replace with chicken broth if avoiding alcohol.

• Shrimp: Use more ground chicken or pork for a seafood-free version.

• Wonton Wrappers: Gluten-free tapioca dumpling wrappers can be used.

Directions

• In a large mixing bowl, combine ground chicken thighs with salt, soy sauce, Shaoxing wine, and sugar. Mix vigorously until the mixture becomes pasty (about 30 seconds). Add the finely chopped shiitake mushrooms, shrimp pieces, and minced green onions to the bowl. Mix until evenly distributed without crushing the shrimp.
• Form an “O” shape with your thumb and forefinger. Place a wonton wrapper over the “O”. Spoon a heaping teaspoon of the filling into the center of the wrapper and press down into the “O” hole.
• Use a butter knife to level the filling with the edge of the wrapper. Place the dumpling on a work surface and gently flatten the base while shaping it into a round. Line a bamboo steamer with perforated parchment paper.
• Fill a wok with about 2 cups of water and bring to a rapid simmer over medium-high heat. Arrange the dumplings in the steamer without overcrowding. Cover with the lid and place the steamer over the simmering water.
• Steam for about 8 minutes or until the internal temperature reaches 165°F (75°C). Remove the steamer from the wok and uncover it. Garnish each dumpling with a small amount of flying fish roe if desired.
• Serve immediately with dipping sauces such as soy sauce, Chinese black vinegar, or chili paste.

Equipment

• chef’s knife
• cutting board
• Food Processor
• bamboo steamer
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 50kcal
• Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 20mg
• Sodium: 150mg
• Potassium: 50mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugar: 1g
• Protein: 4g
• Vitamin A: 2IU
• Vitamin C: 1mg
• Calcium: 1mg
• Iron: 2mg

FAQ- Steamed Chicken and Shrimp Dumplings

Can I use store-bought dumpling wrappers?

Yes, store-bought wonton wrappers work perfectly for this recipe. Ensure they are fresh and moist to avoid cracking.

What can I use instead of Shaoxing wine?

You can substitute Shaoxing wine with mirin, dry sherry, or even chicken broth if you prefer to avoid alcohol.

How do I store leftover dumplings?

Uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag. Steam directly from frozen for about 11 minutes.

Can I make the filling ahead of time? Yes,

the filling can be prepared a day in advance and stored in the refrigerator. This can help the flavors meld together.

What dipping sauces pair well with these dumplings?

Soy sauce, Chinese black vinegar, and chili paste are classic choices. You can also try a mix of soy sauce, rice vinegar, and a bit of sugar for a balanced dipping sauce.