Chicken Steamed Dumplings with Hoisin and Ginger
Chicken steamed dumplings with hoisin and ginger are perfect for a crowd. Make them in advance and steam straight from the freezer, for delicious dim sum at home!
Servings: 50 dumplings
Calories: 39kcal
Ingredients
Dumplings
- 1 lb ground chicken chicken mince, lean
- 2 Tbsp hoisin sauce
- 1 inch ginger fresh, grated
- 2 scallions spring onions, finely sliced
- 1 carrot large, grated
- 1 Tbsp cornstarch cornflour
- 50 dumpling wrappers or wonton wrappers, from Asian grocers
Dipping sauce
- 2 Tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 red chili pepper finely chopped (optional)
Instructions
Make the filling
- Put all the dumpling ingredients except the wrappers into a large bowl, mixing very well to combine. You can prepare this mixture up to an hour ahead of time and store in the fridge until you're ready to use it.
Assemble the dumplings
- Lay out a few dumpling wrappers at a time on a clean surface. Fill each one with about a teaspoon of the chicken mixture. Dampen the edges of the wrappers with water (I just dip my finger into a bowl of water and swipe it around the edge of the wrapper), before folding up the sides and pinching or pleating to seal. Repeat until all the filling is used up.
- Put the dumplings in the fridge for at least 30 minutes and up to 4 hours. This helps them to 'set' so they hold their shape better when cooking. Alternatively, you can freeze the dumplings for up to 2 months and cook straight from frozen. See notes for freezing directions.
Steam dumplings - steam oven
- When it’s time to cook, preheat your oven to 212°F/100°C, steam setting (100% humidity). Line a perforated pan with parchment paper (if you don’t have a perforated pan just use a solid one and allow 30 seconds extra cooking). Put the dumplings in the pan, allowing a little space between each one to stop them sticking together. Steam for 12 minutes (if cooking from frozen, allow 14 minutes).
Steam dumplings - bamboo steamer
- To cook your dumplings the traditional way in a bamboo steamer, fill the bottom of a wok or large pot with a couple of inches of water. Make sure the steamer will fit over the top of the wok/pot without touching the water. Bring the water to a boil.
- Line the base of the steamer basket with parchment paper to stop the dumplings from sticking, then arrange dumplings inside the basket with a little space between each one. Do not let them touch one another or they'll stick together. Put the lid on and set the basket over the boiling water. Cook for 12 minutes, or 14 minutes from frozen.
Make dipping sauce
- Mix together all the dipping sauce ingredients in a small bowl.
- Serve dumplings hot with dipping sauce on the side.
Notes
- To freeze dumplings, arrange them, not touching, in a single layer on a parchment-lined tray. Freeze, then transfer to a zip-lock bag or airtight container for storage. They'll keep like this for a couple of months (longer if they're very well sealed), and can be steamed straight from the freezer.
- I buy packets of little round dumpling wrappers from my local Chinese grocer, but square wonton wrappers also work if you can’t find round ones. If you have a well-stocked regular supermarket you may also find them there.
- Have you run out of wrappers before the filling was used up? Form the rest of the mixture into little meatballs and steam for the same time as the dumplings. For pretty presentation, serve the meatballs on ceramic Chinese spoons and sprinkle over a few sliced scallions/spring onions and red chili pieces.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 65mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg
