Asian Chicken and Veggie Dumplings (Turned into Chinese Pockets)

Its no secret…
I’ve spoken about it on my Podcast, I watch a lot of cooking shows and I watch and learn from a lot of online Masterclasses.

So one I watched this past weekend inspired me to try my hand at some Asian noodles.

I do not think I will ever get the skill of Dumpling folding down, but hey I won’t be specializing in Asian food. I have a few Asian meals I make splendidly and I will stick to offering those…lol

But my family and I do love Dumplings so I think I will at least try to master the money bag dumpling shape next time.

But these look like Chinese Chive Pockets, BUT they are chicken and veggie filled. Then fried for a moment and steamed for a few minutes.(Same way you’d make Potstickers)

They were amazing and I have a lot more filling left so I may make more of them tonight lol, Who knows?

Anyway take a look at yesterday’s Dumpling journey!

Side note yes they look heavily coated in Corn Starch to keep them from sticking to each other during the storage to cook process. I need to be a little lighter next time. But it didn’t affect them…

Dumpling sauce:

Soy
Rice vinegar
Drops of oil
Garlic powder
Sugar
Salt just a little
Worcestshire sauce
Ketchup

Wisk it

Filling:

Chicken (slow cooked the blitzed in food processor)
Carrots
Celery
Shallots
Chow chow
Onion powder
Garlic powder
Pork stock

Sautéed the vegetables ( all the vegetable were also previously chopped in the food processor) . Then blend in the chicken till evenly mixed.

Dumplings (actually mine turned out more the shape of Chinese Chive Pockets…although mine are meat and veggie filled not chive filled)

Also I cooked them like potstickers, fried of a moment then steamed….

3 cups flour
1 cup water

Add to Food Processor and blend till you have a nice dough consistency.

Take out and knead, but do not Knead too long. 6 minute tops for this.

Seasoned w salt pepper, lemon pepper 

Fry the dumplings( pockets) First only till you can hear a tap, then move to the steaming pot. Steam for about 7 min.

All done!

Steam your rice for about 7 min if its 3 cups of rice.

Then plate anyway you like.

These were amazingly good!

And then today of leftover day.. I wasn’t sure what the texture would be if microwaved so I decided to fry them today. And then also changed the rice to fried rice. I like the look of them better fried then steamed from yesterday. But still yummy today. Pardon the Burner mess, I just finished cooking and hadn’t wiped those couple of crumbs up yet.. lol

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