Thursday, July 31, 2014

Multi Grain Wheat Chicken Dumplings or Chicken Pot Stickers

Pot Sticker, is a type of dumpling commonly eaten across Eastern, Central and Western Asia. Though commonly considered part of Chinese cuisine. They are also commonly eaten in many other Asian countries.

Pot Stickers are very healthy as they consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. We can also make dumpling soup.Dumplings can be cooked in 3 different methods. They can be boiled, steamed or pan fried. We can make different dumplings such as Chicken dumplings, Vegetable dumplings, Fish dumplings and Shrimp dumplings.
Usually, dumplings are made with all-purpose flour. But I want to make them more healthy so I used multi-grain wheat. It was a big hit with my family and friends. It will be time taking, but it worth it.
Today I am making steamed dumplings. But I like to fry them after steaming them. We can freeze uncooked dumplings up to a month.

Total Time : 2 hr 10 min.
Active Time: 1hr 10 min.
Inactive Time: 1 hr
Yield: 30 to 35 dumplings.

  • 1 cup Multi-grain wheat or All-purpose flour.
  • 250 gm Chicken.
  • 1/2 cup Cabbage, finely chopped. 
  • 1/2 cup Onion, finely chopped.
  • 3 Garlic pods, minced.
  • 2 tsp Soy sauce (I used light one, If you are sing dark add 1 tsp)
  • 1 tsp Vinegar
  • 1 tsp Pepper powder ( Adjust  as  per taste)
  • Salt as per taste.

  • Take minced chicken and add soy sauce, vinegar, salt, pepper powder and minced garlic and keep in freeze for at least 1 hr. ( I finely chopped the chicken as I don't like to grind it)
  • Mean while take flour in a bowl, add salt and mix it with enough water to form dough, keep aside for 1/2 hr. Dough must be soft like chapati dough.

  • Make the dough into balls and start rolling with rolling pin into thin chapatis using very little flour to dust and cut them into small roundels and keep aside.

  • To make the filling heat oil in a pan and cook chicken. When it is  90% done add onion and cabbage. Cook until the mixture is dry and check for salt.(For filling we can directly mix chicken, cabbage and onion and fill the roundels without cooking. But I want to make sure the chicken was cooked completely so I cooked the chicken).
  • Fill each wrapper with a heaping teaspoon of the chicken filling. Add the filling in the middle of the roundels, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.
  • To fold the dumpling, moisten the edges of the wrapper water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. (Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings).
  • Using a steaming apparatus of your choice( as we steam idli), bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray or place cabbage leaves to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other.Cover and steam for 10 to 12 minutes over medium heat. Repeat until all dumplings are cooked. 
  • When we want to serve them take a pan add 1 tsp olive oil and place the steamed dumpling and fry them until they turn golden brown on both sides.Serve with red chilli sauce or any sauce of your choice.

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