Chicken, Bamboo Shoot and Wakame Dumplings
What do you do when you have a bunch of odds and ends in your refrigerator? Why, you make dumplings, of course. A little bit of this, a little bit of that, and you’ve got some of the most satisfying dumplings you’ve ever tasted.
I made these one night when I had half a package of ground chicken, half a can of bamboo shoots and a little bit of dried wakame seaweed lying around. The bamboo shoots added a satisfyingly crunchy element to the filling, the wakame added nutrients and color, while the chicken bound everything together. Paired with a quick chili-spiked dipping sauce, these babies came out wonderfully.
Ingredients:
1 package square dumpling wrappers
2 teaspoons vegetable oil
1/2 lb ground chicken
7 oz canned bamboo shoots, finely chopped
1 teaspoon dried wakame seaweed, soaked in a bowl of cold water for 20 minutes and finely chopped
2 green onions, finely chopped
1 teaspoon cornstarch
1 tablespoon oyster sauce
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili garlic sauce
1 teaspoon rice vinegar
1. Combine ground chicken, bamboo shoots, wakame, green onions, cornstarch, oyster sauce, 1 teaspoon soy sauce and 1/4 teaspoon sesame oil in a large bowl.
2. To fill dumplings, place a wrapper in one hand and spoon one teaspoon of filling into the middle of the wrapper. Slightly moisten edges with water. Pull up four corners of dumplings to center of filling to form a square shape at the base. Seal dumplings by pressing together. Repeat with remaining dumplings and filling.
3. Add vegetable oil to a large pan and heat over medium-high heat until shimmering. Add dumplings, flat side down, to pan and fry for 3 minutes, until golden on the bottom. Add 1/2 cup of water to the pan and cover. Reduce heat to medium-low and simmer for 12 minutes.
4. In the meantime, make dipping sauce. Combine chili garlic sauce, rice vinegar, remaining 2 teaspoons soy sauce and 1/4 teaspoon sesame oil.
5. Arrange dumplings on serving platter and serve with dipping sauce on the side.
you made the ones i am looking at?!?!?!! super posh! i’d like to try a fish or vege version this, but i’ve not noticed any east asian shops to get the dumpling wrappers from around these parts. :/
Yes, I made those – I got fancy with the plateware that evening.
I think finely chopped shrimp could be an ideal seafood substitute for the chicken, I’ve made shrimp and bamboo shoot dumplings before and they were good too.
Perhaps a large supermarket near you might carry the dumpling wrappers?
you DID get fancy, but you are clearly always latently fancy for owing the crockery in the first place.
a big supermarket might just go an surprise me with the wrappers, i’ll check. the other day i found a baharat spice mix which i think totally bizarre since they don’t even carry any good french cheese. this is the downside to moving to small-town scotland. :/
How random! Is there a sizable Middle Eastern community in your area of Scotland? And for some reason I’d thought there would be plenty of good cheese…
i know there are lots of iranians in glasgow, but where i am is still mainly (white) scottish.
there is lots of good cheese by american standards, but most british cheese is made from cow juice and i’m allergic. so i tend to eat french cheeses since there is much more to choose from for me (goat and sheep).
I love that photo! Very nice!