Chicken Dumplings with Peanut Sauce and Chili Oil
Ingredients
Peanut Sauce
- 3/4 cup natural smooth peanut butter
- 1/3 cup sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons shoaling wine or rice vinegar
- 2 teaspoons red chili flakes
- 1/4 cup of water or more as needed
- 2 tablespoons honey optional
Chili Oil
- 1 heaping tablespoon red chili flakes
- 1 tablespoon gochugaru Korean red chili flakes
- 1 1/2 tablespoon sesame seeds
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon Chinese five spice
- 1/2 teaspoon white pepper
- 1 cup peanut oil plus more if needed
Dumpling Wrappers
- 2 cups all-purpose flour
- 1/2 cup warm water plus 2 tablespoons or more as needed.
Filling (Freeze any extra)
- 1 pound 455 grams ground chicken
- 1/2 cup onion finely chopped
- 1/2 cup scallion stalks finely chopped
- 1/2 cup fresh cilantro finely chopped
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ginger grated
- 1/2 teaspoon tumeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 2 tablespoons ghee
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Instructions
Dumpling Dough
- Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn’t need to flour the surface.
- Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.
- After 40 minutes take dough out and knead a few more times.
- Roll dough into a rope and cut into small pieces. I divide into 4, then divide each quarter into 8 pieces. Make sure to cover up dough you are using because it dries up quickly. I typically cover dough I am not working on with damp paper towel or damp kitchen town.
- Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.
- Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.
Chicken Dumpling Filling
- In a bowl, add ground chicken, cilantro, red onion, scallions, garlic, ginger, turmeric, chili powder, garam masala, salt, ghee and oil. Put on gloves and mix well or mix my hand.
- To test for seasoning, take a tiny bit of filling and place on plate. Microwave for about 20 seconds until cooked and taste and adjust salt if necessary.
Peanut Sauce
- Add all ingredients into a bowl and whisk until smooth. Using slightly warm water helps everything come together well. Add more water as needed till you get the consistency you would like.
Chili Oil
- Add all your ingredients aside from your oil into a heat proof bowl. Preferably a ceramic bowl that is oven safe.
- In a small sauce pan, heat your oil until quiet hot but not smoking.
- Carefully pour your hot oil over your dry chili oil ingredients. It will bubble up. Mix well but be very careful because it will be very hot. Let cool before using and be careful handling the bowl your chili oil is in while it is cooling.
Assembly
- Fill a small bowl with water. Take a tablespoon of your ground chicken filling and place in the middle your dumpling wrapper.
- Wet the tip of your finger and run around the dumpling wrapper. Fold as desired e.g. you can use your fingers to pleat the dumpling wrapper around the filling so it looks like a little pouch.
- You can also fold into a crescent moon shape. Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately. Fill a pot with a bit of water and bring to a boil.
- Line your steaming basket with cabbage leaves and momos on top. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.
- Alternatively, if you are confident your dumplings are properly sealed, you can boil your dumplings for about 7-10 minutes until cooked through.
- Place your steamed on boiled dumplings on a plate or in a bowl, drizzle with peanut sauce, then finish with chili oil.