Skip to content
Menu
Chicken Dumplings (Halal)
Hoofdgerecht

Chicken Dumplings (Halal)

1 u 15 minVoor 40Nutri-Score C€€
van @_cookwithmi13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

40 personen
  • boneless skinless chicken thighs (minced in a blender)Vlees600 g
  • garlic (minced)Groente en fruit7 stukken
  • spring onion (minced)Groente en fruit1 stuk
  • ginger (minced (2 tsp))Groente en fruit2 stukken
  • soy sauce (for the filling)Voorraadkast30 ml
  • oyster sauceVoorraadkast30 ml
  • sesame oil (for the filling)Voorraadkast15 ml
  • white sugar (a pinch)Voorraadkast2 g
  • eggZuivel1 stuk
  • corn flour (1 tsp)Voorraadkast3 g
  • dumpling wrappers (store-bought)Vers40 stukken
  • cornstarch (mixed with water to seal the wrappers)Voorraadkast20 g
  • water (for the sealing slurry)Overig40 ml
  • soy sauce (for the dipping sauce)Voorraadkast15 ml
  • sweet soy sauce (for the dipping sauce)Voorraadkast15 ml
  • sesame oil (for the dipping sauce)Voorraadkast15 ml
  • chilli oil (for the dipping sauce)Voorraadkast15 ml
  • cooking oil (for frying)Voorraadkast30 ml

per portie

Voedingswaarden

89kcal

Koolhydraten
12 g
Eiwitten
4 g
Vetten
3 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Blender
  • Mengkom
  • Koekenpan
  • Bakplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
Download Mezze