Chinese Chicken and Ginger Steamed Soup Dumplings Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Warm water: Helps to form and knead the dough.

Ground chicken: The main protein for the filling, offering a tender and juicy bite.

Soy sauce: Adds a salty, umami flavor to the filling.

Grated ginger: Provides a fresh, zesty kick to the dumplings.

Garlic: Enhances the savory profile of the filling.

Sesame oil: Adds a nutty aroma and depth of flavor.

Chicken broth: Keeps the filling moist and flavorful.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

When rolling out the dough, ensure it is thin enough to allow the filling to shine through but not so thin that it tears easily. A good thickness is about ⅛ inch. Use a small rolling pin or even a wine bottle to achieve an even thickness. This will help the dumplings cook evenly and maintain their shape during steaming.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and added fiber, though the texture may be slightly denser.

• warm water - Substitute with milk: Milk can add a richer flavor and slightly softer texture to the dough.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it is more concentrated, so use less.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to garlic.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it lacks the distinct nutty flavor of sesame oil.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a savory base.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• Allow the dumplings to cool completely after steaming. This prevents condensation from forming inside the storage container, which can make the dumplings soggy.

• Arrange the cooled dumplings in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the dumplings are frozen solid. This step is crucial for maintaining their shape and preventing them from sticking together.

• Once frozen, transfer the dumplings to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• When ready to enjoy, steam the frozen dumplings directly from the freezer. Do not thaw them beforehand, as this can cause the dough to become too soft and sticky. Steam for 18-20 minutes or until fully cooked through.

• For storing in the refrigerator, place the cooled dumplings in an airtight container. They can be kept in the fridge for up to 2 days. Reheat by steaming for 5-7 minutes until heated through.

• If you prefer, you can also pan-fry the dumplings after steaming. Heat a bit of vegetable oil in a non-stick skillet over medium heat. Add the dumplings and cook until the bottoms are golden brown and crispy, about 2-3 minutes.

• For an extra burst of flavor, serve the reheated dumplings with a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil.

• Steaming Method: Place the leftover dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the dumplings' original texture and moisture.

• Pan-Frying Method: Heat a bit of vegetable oil in a non-stick skillet over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Add a splash of water to the pan, cover with a lid, and let them steam for another 3-4 minutes until heated through. This gives the dumplings a crispy bottom while keeping the tops soft and tender.

• Microwave Method: Place the dumplings on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This is the quickest method but may slightly alter the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the dumplings on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-12 minutes until they are heated through. This method is great for reheating a larger batch at once.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the dumplings in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the dumplings a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: Used to combine the flour and warm water to form the dough and to mix the ground chicken with other ingredients for the filling.

• Measuring cups: Essential for accurately measuring the flour and water for the dough, as well as the chicken broth for the filling.

• Rolling pin: Utilized to roll out the dough on a floured surface to achieve the desired thickness before cutting into circles.

• Knife: Handy for chopping the green onions and for cutting the rolled-out dough into small circles.

• Grater: Used to grate the ginger, ensuring it is finely shredded for the filling.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Steamer: Essential for steaming the dumplings until they are cooked through.

• Cutting board: Provides a stable surface for chopping green onions and other ingredients.

• Spoon: Used to place a spoonful of filling in the center of each dough circle.

• Kitchen towel: Useful for covering the dough while it rests to prevent it from drying out.

• Flour sifter: Helps to evenly distribute flour on the surface for rolling out the dough.

Prepare the filling in advance: Mix the ground chicken, soy sauce, ginger, garlic, sesame oil, chicken broth, and green onions the night before to save time.

Use a food processor: Quickly chop green onions and mince garlic using a food processor.

Pre-cut dough circles: Roll out the dough and cut into circles ahead of time, then store them in the fridge.

Batch steaming: Steam multiple layers of dumplings at once using a multi-tiered steamer.

Freeze extras: Make a large batch and freeze the uncooked dumplings for quick meals later.