Chicken and Shrimp Dumplings

Chicken and Shrimp Dumplings are a firm favourite in my house. I used to purchase them from the Chinese takeaway but discovered how easy they are to make. Not only that but you can adjust the recipe according to your tastes. Combining the chicken thighs and shrimp is genius. They both complement each other perfectly. Served as a starter with Soy and Sesame Dipping Sauce. Another benefit is that you can make these in advance and freeze them in airtight container for when needed.

Chicken and Shrimp Dumplings

A superb starter and side dish and appertizer all in one.

4.57 from 53 votes

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Course: Appetizer, Side Dish, Starter

Cuisine: Chinese

Keyword: Advance, Chicken, Herbs, Sauce, Seafood, Shrimp, Wontons

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 40 Dumplings

Calories: 37kcal

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Ingredients

 

• 1/2 lb chicken thighs boneless and skinless diced
• 2 cloves garlic peel and chop
• 2 tbsp soy sauce
• ½ tbsp toasted sesame oil
• 40 large wonton wrappers circular dumpling wrapper
• 1 ½ tbsp ginger chopped or paste
• ½ bunch chives fresh, chopped

Instructions

• Add the chicken thighs, shrimp, ginger, chives, soy sauce, garlic and sesame oil into a processor and blitz on a low speed.
• After about 25 – 30 seconds the mixture should be lovely and combined. You want to retain a little body to the mixture so don’t overdo it.
• Lay the dumpling wrappers out in formation and scoop and small spoon of the mixture into the centre of each wrapper.
• Pour a little water into a dish and dunk a finger. Using your wet finger, dampen the edge of the wrappers. Ony do a few at a time until you become faster.
• Carefully fold the edges of the wrapper together so they look like a small bag and give a slight twist to hold the top together.
• Repeat with filling, dampening and folding and twisting until all of the mixture has been used up.
• Cooking. I use two large frying pans for cooking this quantity of dumplings.
• When ready, place a large frying pan over a medium heat and add the vegetable oil.
• Once heated, add the dumplings and cook until the bottoms are crisp and a lovely golden-brown colour. This should take about 3 minutes.
• When brown, add sufficient water to cover about halfway up of the dumplings and then cover with a lid. This will steam the remainder of the dumpling and give it a superb delicateness.
• Check after a few minutes to make sure there is still water in the pan. After about 5 minutes, the water should have been absorbed and the dumplings can be removed from the heat. Serve immediately hot with dipping sauce for an amazing dish.
• Hope you enjoy them.

Nutrition

Calories: 37kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 98mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg