Thai Chicken Dumplings | How To Make Chicken Dumplings | Dumpling Pleating



Thai and stop me from eating all these dumplings. ChickenDot.ca has pushed us outside our comfort zones by creating chicken recipes from cultures all over the world. The art of Thai Dumpling pleating has always been a take-out treat for me, and I wanted to replicate them. Thai chicken dumplings are so delicious and would you believe quite easy? How to make chicken dumplings in a way that's both easy and delicious - stay tuned.


Chicken pleating often seems daunting to some, but here I'm going to prove just how easy it is for you to do in your own home. All you will need is some won-ton wrappers found in your grocery store, some Raised by Canadian chicken farmers ground chicken, and some finger work. Also within this Thai chicken dumplings recipe, I'm going to show you some fantastic Thai dipping sauces you can make in your kitchen. Follow me as I show you how to make chicken dumplings.


Step by step, I'm going to give you the recipes as well as a depth video to show you dumpling pleating. That folded top Thai chicken dumplings are always a crowd favourite. Thai chicken dumplings in all its dippable glory.


Thai Chicken Dumplings. How To Make Chicken Dumplings. Dumpling Pleating

Whenever I'm choosing my chicken, I want to choose quality. That's why I always ensure it's raised by Canadian chicken farmers, by searching for the logo. By supporting Canadian chicken, you ensure that the chicken you buy at your local supermarket receives the highest standards of care and gets raised safely. Not only is it quality, but we are supporting our economy and our own Canadian farmers. Did you know that they secure 78,000 jobs in Canada and are mostly family-owned farms? I know that makes me feel good when looking for that logo.




THAI CHICKEN DUMPLINGS


INGREDIENTS:

Ground Chicken (1lb)

Won Ton Wrappers (round)

Chives (2 Tbsp)

Ginger (1 Tbsp)

Garlic (1 Clove, minced)

Sesame Seeds (1 Tbsp)

Rice Wine Vinegar (1 tsp)

Pepper (1/8 tsp)

Vegetable Oil (1/2 cup, for frying)

Water (1/2 cup, for steaming)

Sesame Seeds & Chives (for garnishing, optional)


DIRECTIONS:

In a medium-sized bowl make your Thai dumpling filling by adding your ground chicken, chives, ginger, garlic, sesame seeds, rice wine vinegar, and pepper. Mix thoroughly with a spoon, or if your like me, hands.


How to make chicken dumplings: put a small amount of water in a bowl and set it aside. This will be how you seal your Thai chicken dumplings together. Using about a 1/2 Tbsp of your filling mixture, place it in the middle of your round won ton wrapper.


Chicken Pleating: Let's start creating our Thai Chicken Dumplings. Dip your finger in the water bowl and circle the very outside edges of your won ton wrapper. (See Video for a visual of how to make chicken dumplings)

1. Fold your circle up in half - pinch the right-hand side outer edge together

2. Then fold the top half over and pinch it to the bottom half - continue doing this until you have pleated your Thai chicken dumpling.

3. Pinch all the plates once more to insure the whole dumpling is sealed and none of the fillings will leak out while frying / steaming.


How I cook my Thai chicken dumplings is a mixture of both frying and steaming them. First, in a shallow frying pan, heat your vegetable oil over medium-high heat. Place your dumplings in and fry on all sides for a minute or two. Once you have a nice crisp on them, add your water and cover. Steam your chicken dumplings for approximately 3-4 minutes. Keep an eye on them as you don't want them to stick to the bottom of your frying pan. Enjoy with your favourite dipping sauces.


THAI SWEET CHILI SAUCE

Garlic (1 Tbsp)

Salt (1/2 tsp)

Cider Vinegar (1/4 cup)

Sugar (3 Tbsp)

Red Chili Flakes (1 Tbsp)

Red Curry Paste (1 tsp)


THAI PEANUT SAUCE

Peanut Butter (1/2 cup)

Garlic (3 cloves, minced)

Ginger (1 Tbsp)

Fish Sauce (1 Tbsp)

Red Curry Paste (1/2 Tbsp)

Lemon Grass (1 tsp, finely chopped)

Brown Sugar (2 Tbsp)

Water (to thin sauce out)


Shoutout to @EatWithMe_XYZ for flavour profiles on this recipe for a more authentic Thai experience.



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