Chicken Dumplings. Chicken Dim Sums. Healthy Recipe.
For Homemade Pasta
3 cups flour (+ 1/2 cup flour when kneading)
1/2 tsp salt
1 cup water
500 g (18 oz) chicken mince
1/2 medium onion
1/4 medium cabbage
1 tsp salt (I used onion salt)
1/2 tsp black pepper, freshly ground
2 tbsp soy sauce
Olive oil for shallow frying.
1 litre (33.8 fl oz) of chicken stock
Mix flour, salt, egg, and water in a large bowl, and start kneading into soft sticky dough. When all ingredients are incorporated, start adding additional 1/2 cup of flour, and knead until dough stops sticking to your hands. It will take about 5 minutes or a little longer. When it stops sticking, divide the dough, shape into two circles and cover with the bowl. Leave for 15 to 30 minutes.
Peel and dice the onion, add to the mince. Chop the cabbage, cook it on a frying pan with 1/3 cup of water, until cabbage softens and reduces in volume. Add the cabbage to mince. Season with salt, pepper and soy sauce. Mix well. Leave it, while we will roll the pasta sheet.
Take your circle of dough and start rolling it, gradually expanding it into a larger circle. Roll the dough out into a large thin round sheet of pasta.
Cut pasta into squares, place 1 tablespoon of filling on each square, shape them into Dim Sum envelopes.
Place a frying pan on medium heat, pour olive oil so it covers the bottom of the pan for shallow frying. At the same time, pour 1/2 litre (17 fl oz) of stock in the pot, place on medium heat for stock to simmer.
Fry the Dim Sums until their bottoms turn golden-brown. Then, put them in the pot with simmering chicken stock. Cook for 10 minutes.
To check if they’re ready, take one Dim Sum, cut it in half and see if the chicken filling is cooked. When the chicken is cooked, your Chicken Dim Sums, or dumplings are ready.