Dumplings

Served the dumplings on top of a lemongrass coconut rame.

These dumplings are for sure enough for appetizers. I just loved snacking on a few and then adding a couple more on the ramen. Soaked up all the juice from the broth on the ramen. I also have found this delish dumpling sauce. It is a green tea sauce by Thai gourmet and I load it with chopped green onion.

If you are wanting to alter this recipe you could try pork or tofu, I just have stuck with chicken, but definitely should explore those if you are looking for another protein.

Recipe Below:

Servings: 6

Time cook: 1 hour and 30 minutes

Ingredients

• Dough

  • 2 1/2 cups of all-purpose flour

  • A little over than 1/2 cup of cold water

  • A little over 1/2 cup of boiling water

  • Couple dashes of salt

  • Peanut oil to coat pan

• Filling

  • 1.25 lb of ground chicken

  • 1 tablespoon of garlic

  • 2 green onion sprigs, chopped

  • Salt and pepper,

  • 2 teaspoon of rice vinegar

  • 2 teaspoon of soy sauce

  • 1/4 chicken bone broth

Directions: in a bowl add the flour, salt and slowly pour in the boiling water. Once the dough is starting to form add in the cold water. Knead the dough for about 5-7 minutes and then put into a bowl that is coated with oil. Cover with a damp towel and set aside for 20 to 30 minutes.

In a bowl add all the items together for the filling. In a pan bring water to boil. use a spoon and roll out your dough into large squares. About a tablespoon full, place in middle of dough. Grab all the edges around and bring up. Pinch them all together so it sticks.

Once dumplings are formed boil for about 6 minutes. Transfer to wire rack to let water drippings fall off. Once all dumplings are dried and boiled. Turn your pan on with the peanut oil and crisp up the bottoms for about 2 minutes. Serve with your favorite dipping sauce and garnish with green onion.