Chinese Chicken Dumpling
Chinese chicken dumpling AKA the potsticker. A flavorful filling of chicken and cilantro stem that lend a robust flavor along with the traditional ginger and soy sauce. Not only is the filling delicious the dough is just a perfect texture and chew you’ll only find in homemade dough. Don’t be intimidated by the dough, it is not difficult to make, just takes a bit of muscle to knead.
I will use the metric system for the chicken and dry ingredients for more accurate measurements. If you don’t have a scale there are metric conversions online that are helpful.
Filling:
500 grams, chopped chicken thighs into a ground meat
150 grams, cilantro stems, minced with some greens
1 teaspoon, sesame oil
1 tablespoons soy sauce
1/2 teaspoon ginger paste
1 egg white, whisk
1/4 teaspoon five spice powder
2 green onions, finely chopped
1/2 teaspoon salt
Put all the ingredients in the order of the recipe given. Heat 50 grams of oil and pour over the bowl ingredients. This will release the cilantro and onions flavor.
Stir with two chop sticks in the same direction until it has mixed together. Doing this is important for the texture of the filling.
Dough:
4oo grams of King Arthur Bread Flour, 12.7% protein
1/4 teaspoon salt
240 grams room temperature water
Measure the flour and salt together and slowly pour in the water. Using chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough on the counter for about 5-6 minutes or until smooth. Cover it and let sit for 20 minutes. After 20 minutes, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1 hour. The reason we knead it twice is to help develop the protein that will make sure the dumpling wrapper has a great texture.