Boiled Chinese Dumplings With Chicken And Shrimp

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Post is also available in: Italian

Unfortunately, today the weather is not beautiful, so I decided to prepare something good that can cheer me up a little and so today we eat some nice Boiled Chinese Dumplings With Chicken And Shrimp!

Ravioli With Chicken

Boiled Chinese Dumplings With Chicken And Shrimp

Today’s dumplings have a filling made with chicken and prawns and as cooking I chose to make them boiled, because I had not yet prepared them in this way and I must say that they are very good and light, I could eat them by the load, I’m not kidding!

For the pasta I used a dough based only on flour, instead of the Dougt For Dumpling that I usually use, which also contains starch. The result is really excellent and above all elastic and resistant.

The filling is more delicate than the Guotie. In addition to the chicken and shrimp, I added some Shiitake mushrooms to make the filling tastier. To serve them I used the green part of the spring onion and the Spicy Chinese Oil which is not only a spicy oil, but also very aromatic thanks to the various spices including sichuan pepper and I must say that they turned out to be delicious! As usual, if you don’t like spicy, you can enjoy them with soy sauce with ginger cut into very thin strips and a drop of sesame oil, or with Chinese vinegar or create your own combination.

Between the dough and the filling I managed to prepare about sixty Boiled Chinese Dumplings With Chicken And Shrimp which should be enough for at least 5 portions if you eat only those, but I leave you to decide since we have safely brushed all three of them😅!

5 from 1 vote

Boiled Chinese Dumplings With Chicken And Shrimp

Delicious boiled ravioli filled with chicken, shrimp, spring onions and shiitake mushrooms served with Chinese spicy oil.
Servings 60 dumplings
Prep Time 3 mins
Cook Time 3 mins
Total Time 6 mins

Ingredients

Dough For Dumplings

  • 480 g Bread Flour
  • 10 g Salt
  • 20 g Vital Wheat Gluten
  • 1 Tbsp Corn Oil
  • 300 g Water

Filling

  • 500 g Chicken Minced Meat
  • 280 g Prawns chopped
  • 60 ml Water hot
  • 30 g Green Onions
  • 20 g Shiitake Mushroom rehydrated chopped
  • 20 g Cornstarch
  • 5 g Ginger grated
  • 2 cloves Garlic
  • ½ Tbsp Soy Sauce
  • ½ Tbsp Tamari Soy Sauce
  • 1 tsp Caster Sugar
  • 1 tsp Sesame Oil
  • ¼ tsp White Pepper
  • 1 tsp Salt

Condiments

Instructions

Dough For Dumplings

  • Sift the flour and wheat gluten and create a fountain in a bowl or on a pastry board. You can also use a planetary mixer.
    480 g Bread Flour, 20 g Vital Wheat Gluten
  • Dissolve the salt in the water and start pouring it into the flour together with the oil and start mixing and adding the water little by little.
    10 g Salt, 300 g Water, 1 Tbsp Corn Oil
  • Once all the water has been incorporated, knead for about ten minutes or until you get a homogeneous mixture and put it to rest covered with a cloth or under a bowl.

Preparation Of The Filling

  • Clean the shrimp from their shells and intestines, and chop them with a knife, leaving some pieces a little thicker.
  • Soak the dried Shiitake mushrooms in 60 ml of hot water, drain them softly without throwing away the soaking water and chop them finely.
    60 ml Water, 20 g Shiitake Mushroom
  • Grate the ginger and garlic, and finely chop the spring onion.
    5 g Ginger, 2 cloves Garlic, 30 g Green Onions
  • Put the minced chicken and prawns in a large bowl and start working the meat by mixing by hand or with chopsticks, taking care to do it in a circular way and in one direction only.
    500 g Chicken Minced Meat, 280 g Prawns
  • When the meats have mixed, add the rest of the ingredients including the mushroom soaking water and continue mixing in a circular manner and in the same direction.
    20 g Shiitake Mushroom, 20 g Cornstarch, ½ Tbsp Soy Sauce, ½ Tbsp Tamari Soy Sauce, 1 tsp Caster Sugar, ¼ tsp White Pepper, 1 tsp Salt, 1 tsp Sesame Oil

Closure

  • Take the dough and divide it into 60 parts, preferably all of the same weight and then roll them out with a rolling pin forming discs of about 8 cm. Alternatively, you can roll out a part of the dough and slice it with a pastry cutter or a glass.
  • Once the filling is ready, take a disc of dough and start forming the dumplings. Place 1 tsp/1 tsp and ½ of the filling in the center, moisten one side of the disc of dough with water then proceed to close them as you prefer. Make sure they are tightly closed.

Cooking

  • Put to heat a pot with plenty of water. Once it comes to a boil, add the ravioli (a little at a time) and cook them for 2 – 3 minutes. Then drain them.
  • Serve hot with Chinese spicy oil.
Chef: Taira by R.J.
Calories: 52kcal
Course: Apetizer, First Course, Side Dishes
Cuisine: Chinese
Keyword: Dim Sum, Spicy
Difficulty: Medium

Nutrition

Serving: 30g | Calories: 52kcal (3%) | Carbohydrates: 8g (3%) | Protein: 8g (16%) | Fat: 0.4g (1%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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