Recipe courtesy of Alex Guarnaschelli
Chicken, Bok Choy and Scallion Dumplings
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- Level: Intermediate
- Total: 5 hr (includes chilling time)
- Active: 1 hr 30 min
- Yield: 28 to 32 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 100
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 106 mg
I love replicating dishes from nostalgic restaurant moments growing up, and a great dumpling is high on my list. I still go down to the Nom Wah Tea Parlor on Doyers Street in Manhattan and have dim sum and a soda so cold that the bubbles go up my nose when I gulp my first sip. It's a NYC ritual I shared with my parents growing up and now I share the same experience with my daughter, Ava. We also decided that we wanted a dumpling recipe in our family repertoire. This is it. While I like steamed dumplings, these I enjoy browned for extra taste and texture. You can (more simply) steam them if you like. If you want to make the dipping sauce spicy, add chile oil or a dash of hot sauce to the mix.
- Level: Intermediate
- Total: 5 hr (includes chilling time)
- Active: 1 hr 30 min
- Yield: 28 to 32 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 100
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 106 mg
Ingredients
Filling:
Dough:
Sauce:
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Directions
Special equipment:
stand mixer- For the filling: Bring a large pot of water to a boil. Add salt until it tastes like mild seawater, along with the baking soda. Prepare an ice bath by filling a bowl large enough to hold the bok choy with cold water. Add some ice cubes. Stir the bok choy into the boiling water and allow to cook until crisp-tender, 2 to 3 minutes. Use a slotted spoon to remove from the water, transferring immediately to the ice bath. Allow to sit in the ice bath for a few minutes, swirling the water gently until the bok choy is fully cooled. Transfer the bok choy to a kitchen towel spread on a flat surface and pat thoroughly dry.
- In a large bowl, gently spread the chicken on the bottom and sides. Sprinkle the meat with the scallions, ginger, egg and the bok choy. In a small bowl, stir the mirin, soy sauce and cornstarch together until smooth. Sprinkle over the meat and mix together only until combined. Refrigerate for at least 2 hours and, ideally, overnight.
- For the dough: Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, make a well of flour and pour 3/4 cup plus 2 tablespoons water gently in the middle, mixing to combine (add up to 2 more tablespoons water if needed). Knead the dough on low speed until smooth, 12 to 15 minutes. Set aside to rest 1 to 2 hours.
- For the sauce: In a medium bowl, combine the ginger and garlic with the soy sauce, vinegar, sesame oil and sesame seeds in a bowl and whisk together. Taste for seasoning.
- Flour a flat surface and cut the dough into 3 even pieces. Roll each piece into a log about 12 inches long. Cut each log into 10 even pieces. Using a rolling pin, roll each piece into a 2 1/2- to 3-inch round shape.
- Place a scant tablespoon of filling in the center of each round and close it like a half-moon. Fold 3 to 5 “pleats” in the edge of each dumpling. Repeat with all of the dumplings to make 30 and arrange in a single layer on a baking sheet. Refrigerate for 1 hour.
- Heat a large skillet and add half the peanut oil. Arrange half the dumplings in a single layer and let them brown over medium heat for 2 to 3 minutes. Turn them over, then add about 1/3 cup water, cover and let the steam cook the dumplings through until translucent, 5 to 7 minutes. Transfer to a serving platter. Repeat with the remaining dumplings. Serve with the sauce.
