Chinese Chicken And Ginger Steamed Soup Dumplings Food

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

Steps:

• Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
• Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
• Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
• Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
• Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
• Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
• Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

CHINESE CHICKEN DUMPLINGS

Steps:

• Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
• In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
• Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
• Put the chicken broth and water into a saucepan and bring to a boil.
• Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.
• Remove with a slotted spoon and serve warm with soy sauce to dip.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
• Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS

Steps:

• Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
• Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
• Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
• Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
• Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
• Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
• Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.