Courage The Cowardly Dog's Chicken Dumplings
Courage The Cowardly Dog's Chicken Dumplings
Ingredients
For the Dumpling Dough
- 2 cups all-purpose flour
- 3/4 cup warm water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon salt
For the Chicken Filling
- 1 pound ground chicken
- 1 cup napa cabbage, finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For Cooking and Serving
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
- 2 tablespoons rice vinegar, for dipping
- 1 teaspoon chili garlic sauce, for dipping, optional
Instructions
- 1
Prepare the dumpling dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 35 min
- 2
Prepare the chicken filling: In a separate large bowl, combine the ground chicken, finely chopped napa cabbage, sliced scallions, grated fresh ginger, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 3
Assemble the dumplings: Divide the rested dough into 4 equal pieces. Roll each piece into a log, then cut each log into 8-10 smaller pieces. On a lightly floured surface, roll each small piece into a thin, round wrapper, about 3-4 inches in diameter. Place about 1 tablespoon of the chicken filling in the center of each wrapper. Moisten the edges of the wrapper with a little water, then fold the wrapper in half to form a half-moon shape. Pinch and pleat the edges to seal the dumpling, ensuring no filling escapes.
⏱️ 30 min
- 4
Cook the dumplings (pan-fry and steam method): Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the dumplings in a single layer, ensuring they don't touch. Cook for 2-3 minutes, until the bottoms are golden brown.
⏱️ 3 min
- 5
Pour 1/2 cup of water into the skillet, immediately cover with a lid, and reduce heat to medium-low. Steam the dumplings for 8-10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender. Remove the lid and continue to cook for another 1-2 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again.
⏱️ 12 min
- 6
Prepare the dipping sauce: While the dumplings are cooking, combine soy sauce, rice vinegar, and optional chili garlic sauce in a small bowl.
⏱️ 2 min
- 7
Serve the chicken dumplings hot with the dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Courage The Cowardly Dog's Chicken Dumplings
For the Dumpling Dough
- 2 cups all-purpose flour
- 3/4 cup warm water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon salt
For the Chicken Filling
- 1 pound ground chicken
- 1 cup napa cabbage, finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For Cooking and Serving
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
- 2 tablespoons rice vinegar, for dipping
- 1 teaspoon chili garlic sauce, for dipping, optional
Instructions
- 1
Prepare the dumpling dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 35 min - 2
Prepare the chicken filling: In a separate large bowl, combine the ground chicken, finely chopped napa cabbage, sliced scallions, grated fresh ginger, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 3
Assemble the dumplings: Divide the rested dough into 4 equal pieces. Roll each piece into a log, then cut each log into 8-10 smaller pieces. On a lightly floured surface, roll each small piece into a thin, round wrapper, about 3-4 inches in diameter. Place about 1 tablespoon of the chicken filling in the center of each wrapper. Moisten the edges of the wrapper with a little water, then fold the wrapper in half to form a half-moon shape. Pinch and pleat the edges to seal the dumpling, ensuring no filling escapes.
⏱️ 30 min - 4
Cook the dumplings (pan-fry and steam method): Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the dumplings in a single layer, ensuring they don't touch. Cook for 2-3 minutes, until the bottoms are golden brown.
⏱️ 3 min - 5
Pour 1/2 cup of water into the skillet, immediately cover with a lid, and reduce heat to medium-low. Steam the dumplings for 8-10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender. Remove the lid and continue to cook for another 1-2 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again.
⏱️ 12 min - 6
Prepare the dipping sauce: While the dumplings are cooking, combine soy sauce, rice vinegar, and optional chili garlic sauce in a small bowl.
⏱️ 2 min - 7
Serve the chicken dumplings hot with the dipping sauce.
⏱️ 1 min