Waterbending Chicken Dumplings (Har Gow style)
Waterbending Chicken Dumplings (Har Gow style)
Ingredients
For the Dumpling Filling
- 200 g chicken breast mince
- 20 g water chestnuts, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 pack round, thin dumpling skins, enough for 16 dumplings
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon water
Instructions
- 1
In a medium-sized bowl, combine the 200g chicken breast mince, 20g finely chopped water chestnuts, 1 teaspoon finely chopped ginger, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon sugar.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly until they are well combined and form a cohesive mixture.
⏱️ 5 min
- 3
Take one round dumpling skin and place a small amount of the prepared chicken filling in the center.
⏱️ 10 min
- 4
Moisten the edges of the dumpling skin with water (using a finger).
- 5
Fold the dumpling skin in half over the filling to create a crescent shape.
- 6
Starting from one end, pinch and pleat the edges together to seal the dumpling securely, working your way around the crescent. Repeat this process for the remaining dumpling skins and filling. The provided filling quantity is sufficient for 16 dumplings.
- 7
Place a steamer basket into a pot with water, ensuring the water level is below the basket. Bring the water to a boil.
⏱️ 5 min
- 8
Lightly grease the bottom of the steamer basket with a small amount of oil to prevent sticking.
⏱️ 1 min
- 9
Carefully arrange the assembled dumplings in the greased steamer basket, making sure they do not touch each other to prevent them from sticking together during steaming.
⏱️ 2 min
- 10
Cover the steamer and steam the dumplings for 8-10 minutes, or until the chicken filling is cooked through and the dumpling skins are translucent and tender.
⏱️ 10 min
- 11
While the dumplings are steaming, prepare the dipping sauce. In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon chili garlic sauce, and 1 teaspoon water.
⏱️ 3 min
- 12
Stir the sauce ingredients well until the sugar is dissolved and all components are fully integrated.
⏱️ 1 min
- 13
Once the dumplings are cooked, carefully remove them from the steamer.
⏱️ 1 min
- 14
Serve the hot dumplings immediately with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Waterbending Chicken Dumplings (Har Gow style)
For the Dumpling Filling
- 200 g chicken breast mince
- 20 g water chestnuts, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 pack round, thin dumpling skins, enough for 16 dumplings
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon water
Instructions
- 1
In a medium-sized bowl, combine the 200g chicken breast mince, 20g finely chopped water chestnuts, 1 teaspoon finely chopped ginger, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon sugar.
⏱️ 5 min - 2
Mix all the ingredients thoroughly until they are well combined and form a cohesive mixture.
⏱️ 5 min - 3
Take one round dumpling skin and place a small amount of the prepared chicken filling in the center.
⏱️ 10 min - 4
Moisten the edges of the dumpling skin with water (using a finger).
- 5
Fold the dumpling skin in half over the filling to create a crescent shape.
- 6
Starting from one end, pinch and pleat the edges together to seal the dumpling securely, working your way around the crescent. Repeat this process for the remaining dumpling skins and filling. The provided filling quantity is sufficient for 16 dumplings.
- 7
Place a steamer basket into a pot with water, ensuring the water level is below the basket. Bring the water to a boil.
⏱️ 5 min - 8
Lightly grease the bottom of the steamer basket with a small amount of oil to prevent sticking.
⏱️ 1 min - 9
Carefully arrange the assembled dumplings in the greased steamer basket, making sure they do not touch each other to prevent them from sticking together during steaming.
⏱️ 2 min - 10
Cover the steamer and steam the dumplings for 8-10 minutes, or until the chicken filling is cooked through and the dumpling skins are translucent and tender.
⏱️ 10 min - 11
While the dumplings are steaming, prepare the dipping sauce. In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon chili garlic sauce, and 1 teaspoon water.
⏱️ 3 min - 12
Stir the sauce ingredients well until the sugar is dissolved and all components are fully integrated.
⏱️ 1 min - 13
Once the dumplings are cooked, carefully remove them from the steamer.
⏱️ 1 min - 14
Serve the hot dumplings immediately with the prepared dipping sauce on the side.
⏱️ 1 min