About this recipe:Shredded chicken is stir fried with onions, garlic, soy sauce, sugar and spring onions to make the filling. The filling is then used to fill homemade dumpling skins, before being steamed.
Makes: 15 dumplings
1 tablespoon dried active baking yeast
350ml lukewarm water
4 tablespoons caster sugar
720g rice flour, divided
115g solid vegetable margarine, such as Stork, divided
1 teaspoon vegetable oil
1 large onion, diced
1 clove garlic, chopped or to taste
675g cooked chicken meat, shredded
4 tablespoons soy sauce
2 teaspoons caster sugar
50g spring onion, diced
salt and black pepper to taste
1 teaspoon cornflour if needed
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Dissolve yeast in the water; stir in the sugar and beat in 400g of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in the remaining rice flour and 1/2 of the margarine and place the dough on a greased work surface; knead in the remaining margarine to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
Heat the vegetable oil in a frying pan over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, spring onion, salt and pepper. If the mixture is juicy, add cornflour to thicken.
Working on a lightly greased work surface, flatten a dough ball into a circle about 10cm in diameter with the heel of your hand. Place about 1 tablespoon of filling into the centre of the dough ball, bring the edges of the dough together at the top and pinch and twist to seal in the filling. Place each filled dumpling onto greaseproof paper with the pinched seal at the bottom while you finish the rest of the dumplings.
Spray a multi-layered bamboo steamer with cooking oil spray, place the steamer on top of a large saucepan and pour in water to several centimetres below the steamer. Bring the water to the boil.
Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.
Did anyone else tried to do this? Mine were absolutely horrible - past the point that it can't possibly be me, but at least a bit of responsibility must be of the recipe. The amount of flower is totally off, and while after the 40 minutes wait the dough was looking nice, with the extra flower and lard it became...weird. I had to trash it all, because the weren't eatable - 29 Sep 2013