The uniform combination of dumplings is pork and green onions, which is the most commonly used dumpling filling. But some people don’t like pork or cannot eat pork, so they have to use other meat instead. Chicken is tender and fragrant, and is the best meat for dumplings. Chicken dumplings are difficult to make because chicken tastes fishy and easily rots. If you don’t cook often, you may not be able to control it. This afternoon article introduces some tips on matching ingredients for chicken dumplings.

1. Chicken Dumplings

Material

250g chicken breast 150g leeks + cabbage 1 tsp sesame oil 2 tsp lard or other vegetable oil 1/2 tsp salt and appropriate amount of salt and cinnamon powder or five-spice powder 1 stalk of chopped green onion 3 cloves of chopped garlic 32 dumpling skins

practice

1. Put the chicken breast into a food processor and blend into small pieces. Chop spices and vegetables into small pieces or dices and mix all ingredients together.

2. Place the dumpling wrappers on a clean scale, return the weight to zero, and add the fillings from step 2. Each dumpling should weigh about 13g. By wrapping them this way, each dumpling will have the same weight and no two will be larger or smaller. Brush water around the dumpling skin to make it more sticky. Lift the upper and lower skins and pinch the middle.

3. Use your right hand to pinch the dough at the back to make a small fold towards the center, and use your left hand to pinch the fold and the dough at the front together. There are three pleats in total, and pinch the tail tightly at the end.

4. Conversely, use your left hand to pinch the dough at the back to make a small fold towards the center, and use your right hand to pinch the fold and the dough in front together. There are also three folds, and the tail should be pinched tightly at the end.

5. Use both hands to pinch the joint into a half-moon shape. Arrange on a hard plate and store in the freezer. When the dumplings become hard, put them in a sealed bag and store them in the freezer.

2. Chicken and Onion Dumplings

Ingredients: Chicken, onion, chopped green onion

practice:

1. Go to the nearby vegetable market and buy a fat chicken. The fatter the better.

2. Cut the fat chicken into minced meat, the finer the better

3. You don’t need too many onions. Just one is enough. It is used to remove the fishy smell. You also need to chop it into pieces. Just cut it.

4. Select a few good petals and crush them. When they are all ready, put them all together and mix them evenly before wrapping the stuffing.

3. Chicken and Straw Mushroom Dumplings

raw material:

25 grams of coriander, appropriate amounts of peanut oil, fine salt, and yellow sauce, a little chopped green onion, chopped ginger, and sesame oil. 500 grams of flour, 250 grams of chicken breast, 25 grams of black fungus, and 50 grams of straw mushrooms.

practice:

1. Use cold water to mix flour into dough.

2. Soak black fungus and straw mushrooms in hot water and chop them into small pieces. Chop coriander into fine pieces. [Gourmet China]

3. Chop the chicken into fine pieces, add chopped green onion, ginger, yellow paste, pink salt, peanut oil and sesame oil and mix well; add a small amount of water to the meat filling, then add black fungus, straw mushrooms and chopped coriander and mix well.

4. Roll the dough into long strips, cut into 60 pieces, wrap with stuffing, and cook until the water boils.