|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Thailand, the influence of Chinese food and culture can be found at every turn. Chinese dumplings, like these, are enjoyed in Bangkok as well as other locales. But this recipe for steamed dumplings also reveals a strong Thai influence, both in the spice preparation for the chicken as well as the dipping sauce. If serving to company, batches can be made and steamed ahead of time, then covered (or left in the steamer) and placed in the refrigerator. Then simply re-steam for a few minutes and serve. This makes a wonderful dish for dinner with a salad, or for weekend dim sum.
“Delicious dumplings!! The filling comes together very easily since the food processor does all the work. The labor-intensive part of the recipe is filling and forming the dumplings so make sure you recruit a few extra hands to make the work go quickly.” —Carrie Parente
For the Dumplings
Banana leaves, for lining the steamer, optional
1 pound ground chicken, or pork or turkey, or leftover roast chicken or turkey
5 to 6 whole shiitake mushrooms, chopped
3 cloves garlic, minced
1 thumb-size piece galangal, or ginger, grated
3 spring onions, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon freshly ground white pepper, or 1/4 teaspoon black pepper
1 large egg
60 round dumpling wrappers, available at most Asian stores
Cornstarch, or flour, for dusting
For the Dipping Sauce
Gather the ingredients.
Prepare a steamer. Line your steamer with a banana leaf if you have it. A banana leaf is perfect for this since it won't stick to the dumplings. Alternatively, place the dumplings on a small greased plate inside the steamer or you can try lightly greasing the steamer basket.
Place the chicken, mushrooms, garlic, galangal or ginger, spring onions, fish sauce, soy sauce, white pepper, and egg in a food processor and blitz to create the filling, or simply stir those ingredients together in a mixing bowl until well blended.
Folding 6 to 8 dumplings at a time, lay out 6 to 8 dumpling wrappers on a clean work surface. You will also need a small dish of water.
Spoon a little of the filling in the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it.
Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge. Gently push down on the top of the dumpling to make it "sit."
Set the finished dumplings on a plate dusted with a little cornstarch or flour. Repeat with the remaining filling and wrappers.
Steam the dumplings or cover and refrigerate up to 3 hours. When ready to cook, have the water boiling in the steamer. Place the dumplings in the steamer and steam covered over medium heat until cooked through, about 10 minutes.
While dumplings are steaming, stir the dipping sauce ingredients together. Do a taste test, adding more lime juice if too salty for your taste or more sugar if you'd prefer it sweeter.
When dumplings are cooked, remove from the steamer and either serve immediately or fry them, as described in the variation below. Serve with the dipping sauce on the side and enjoy!
- If serving to company, steaming the dumplings ahead of time (up to 1 day) can be very helpful. Then cool, cover, and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen.
- If you don't have banana leaves to line your steamer, you could also use cabbage or lettuce leaves to prevent the dumplings from sticking to the basket.
For chewier (gyoza/potsticker-style) dumplings, set a frying pan over medium heat with 1 tablespoon oil. Briefly fry the steamed dumplings to brown the bottom and sides. Note that they will brown quickly (and also burn quickly). This step only takes a few extra seconds and makes the dumplings extra delicious.
How to Store and Freeze
- Place leftover cooked dumplings in an airtight container within 2 hours and refrigerate for up to 3 days.
- To freeze leftover or uncooked dumplings, lay the dumplings out on a baking sheet so they aren't touching and place in the freezer for an hour or two, or until frozen through. Transfer frozen dumplings to freezer bags or containers and use within three months.
- To cook frozen uncooked dumplings, there's no need to thaw them first; simply cook according to the recipe, adding on an extra few minutes to the cooking time.