Spicy Chicken Steamed Dumplings

⏱ 75 mins 🍽 48 dumplings 🌶 chinese 🏷 Snack

These Chinese steamed dumplings feature a savoury filling of minced chicken, mushrooms, and onion, seasoned with hoisin, mustard, and sriracha. The parcels are wrapped in wonton skins and steamed until tender. A simple soy and ginger dipping sauce accompanies them, and an alternative method for achieving a crispy bottom is provided. This recipe yields approximately 48 pieces, perfect for a snack or light lunch.

Spicy Chicken Steamed Dumplings

Ingredients

  • 1 lb boneless skinless chicken thighs, trimmed of fat
  • 1 cup sliced fresh mushrooms
  • 1 small onion, cut into chunks
  • 2 tablespoons hoisin sauce
  • 2 tablespoons prepared mustard
  • 1 tablespoon sriracha sauce or 1 1/2 teaspoons hot pepper sauce
  • 1 (14 ounce) package wonton wrappers
  • 1 egg
  • 1 teaspoon water
  • 1 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 green onion, sliced
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Put the chicken thighs into a medium saucepan and cover them completely with water. Simmer for 20 minutes until the chicken is cooked. Take the chicken out to cool a little, keeping the cooking water.
  2. In a small jar, mix the soy sauce, ground ginger, crushed red pepper flakes, and sliced green onion. Shake the jar thoroughly and put it to one side.
  3. Chop the cooked chicken into pieces and put them in a food processor. Add the sliced mushrooms, onion chunks, hoisin sauce, mustard, and sriracha. Process the mixture until it is finely ground and fully combined.
  4. Whisk the egg with 1 teaspoon of water. For each dumpling, put 1 tablespoon of the meat mixture in the middle of a wonton wrapper. Brush two edges with the egg wash, then fold the wrapper corner to corner to enclose the filling, pressing to seal. You can fold the top corner over and secure it with more egg wash.
  5. Bring the reserved cooking liquid to a simmer in a pan fitted with a steamer basket. Lightly coat the basket with cooking spray and arrange the dumplings inside.
  6. Place the lid on the pan and steam the dumplings for 8-10 minutes.
  7. For a crispy potsticker version, spray a shallow pan with cooking spray and heat it. Put the dumplings directly in the pan and pour the hot cooking liquid around them to a depth of about 1/2 inch. Cover the pan and cook for 5-6 minutes until the bottoms are brown and crisp. Avoid moving them during cooking.
  8. Enjoy the dumplings with the prepared sauce.

Nutrition (per serving)

Sodium410200 mg

Recipe details

CategorySnack
Cuisinechinese
AuthorJessy M