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Chicken Dumplings (Halal)
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Chicken Dumplings (Halal)

1 h 15 minPara 40Nutri-Score C€€
de @_cookwithmi13 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

40 personas
  • boneless skinless chicken thighs (minced in a blender)Carne600 g
  • garlic (minced)Frutas y verduras7 piezas
  • spring onion (minced)Frutas y verduras1 pieza
  • ginger (minced (2 tsp))Frutas y verduras2 piezas
  • soy sauce (for the filling)Despensa30 ml
  • oyster sauceDespensa30 ml
  • sesame oil (for the filling)Despensa15 ml
  • white sugar (a pinch)Despensa2 g
  • eggLácteos1 pieza
  • corn flour (1 tsp)Despensa3 g
  • dumpling wrappers (store-bought)Fresco40 piezas
  • cornstarch (mixed with water to seal the wrappers)Despensa20 g
  • water (for the sealing slurry)Otro40 ml
  • soy sauce (for the dipping sauce)Despensa15 ml
  • sweet soy sauce (for the dipping sauce)Despensa15 ml
  • sesame oil (for the dipping sauce)Despensa15 ml
  • chilli oil (for the dipping sauce)Despensa15 ml
  • cooking oil (for frying)Despensa30 ml

por ración

Nutrición

89kcal

Carbohidratos
12 g
Proteínas
4 g
Grasas
3 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Bol
  • Sartén
  • Bandeja de horno

paso a paso

Preparación

  1. Make the chicken filling

    • Blend the boneless skinless chicken thighs until minced.
    • Add the spring onion, ginger, garlic, soy sauce, oyster sauce, sesame oil, egg, corn flour and a pinch of sugar.
    • Mix everything really well until the filling is combined.
    Paso 1

  2. Fill and fold the dumplings

    • Lay a dumpling wrapper flat and place a spoonful of filling in the centre without overfilling.
    • Brush the edges with the cornstarch and water slurry to seal.
    • Fold and pleat the wrapper closed, pressing firmly so it stays together.
    Paso 2

  3. Freeze for later (optional)

    • Place the dumplings on a tray, separated so they don't touch.
    • Freeze until fully frozen individually, then transfer to a zip-lock bag and seal well.
    Paso 3

  4. Pan-fry and steam the dumplings

    • Heat a little oil in a non-stick pan and arrange the dumplings in it.
    • Add water, cover with a lid and steam until the water has evaporated.
    • Remove the lid, add a little more oil and fry until the bottoms are golden and crispy.
    Paso 4

  5. Mix the dipping sauce and serve

    • Stir together the soy sauce, sweet soy sauce, sesame oil and chilli oil.
    • Serve the hot dumplings with the dipping sauce.
    Paso 5
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