Chicken and Shrimp Dumplings

Chicken and Shrimp Dumpling

 Ingredients:

For the filling:

300 g chicken meat (without skin)

200 g raw shrimp

2 cloves garlic, finely chop

2 cm ginger, finely chop

1 tbsp asian chives, finely chop

Sesame oil

Salt and Pepper

 2 pack of dumpling wrappers (about 40 pieces)

In a food processor, pulse chicken and shrimp meat until finely chop. In a large bowl, combine all the ingredients including chopped chicken and shrimp. Mix well and season well.

To assemble:

Place the filling (about 1 tablespoon) in the middle of the wrapper,  wet the edges of the wrapper with egg wash or water and press tightly into a half-moon shape. Dust the bottom of the dumplings with flour to keep it from sticking. Repeat the process.

Boil water in a steamer and line the steamer with a wet cloth or parchment paper to prevent the dumplings sticking to the steamer. 

Place dumplings in the steamer apart so they are not touching. Steam for 10-15 minutes or until the filling are cooked through.

For fried dumpling: 

Heat up a non-stick pan over a medium heat, coat the pan evenly with vegetable oil. Place some dumplings in the pan, and cook until golden brown and the edges are crisped. Add 2/4 cup of water to the pan and cover with lid. Steam for few minutes, do the same with the rest of the dumplings.

Dipping Sauce:

2 tbsps Soy sauce

1 tbsp Water 

1tsp sesame oil

1 tsp chopped garlic

1 tbsp chopped chili

1 tsp gochugoru

Sugar (optional)

Combine all the ingredient, season well and serve the dipping sauce with the dumplings.