Name: Chicken and Onion Water Dumplings
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese Cuisine
Ingredients: Onion 1 pc; Minced Chicken 200g; Ginger 1 tbsp; All-Purpose Flour 120g; Hot Water 80cc; Scallions 1 tbsp; Garlic 1 tsp; Chives 1 tbsp; Red Chili Pepper A pinch; Chicken Soup 800-900cc; Green Vegetables (as needed); Salt 1/2 tsp; [A] Salt A pinch; [A] Pepper A pinch; [A] Oyster Sauce 1 tbsp; [A] Cooking Sake (Rice Wine) 2 tbsp; [A] Sesame Oil 1 tsp; [B] White Sesame Oil 4 tbsp; [B] Soy Sauce 1 tbsp; [B] Black Vinegar 2 tbsp; Salt (to taste)

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Original: English

Chicken and Onion Water Dumplings

by Wakiya YujiのYUJI CHANNEL

Enjoy chewy, homemade water dumplings made with minced Date chicken from Fukushima Prefecture and onions. This dish, served as a hot pot, is perfect for warming up during the cold season. Make authentic Chinese cuisine at home with homemade wrappers and a superb black vinegar sauce.

Steps

Finely chop 1/2 onion, sprinkle with 1/2 tsp salt, let it sit until water comes out, then wrap in paper towels and squeeze out the moisture. Grate the remaining 1/2 onion and squeeze out the moisture thoroughly.
🕒 01:35
In a bowl, add 200g minced chicken, a pinch of salt, a pinch of pepper, 1 tbsp oyster sauce, and 2 tbsp cooking sake (rice wine). Knead well. (Key tip!) Kneading until sticky will result in a delicious filling.
🕒 02:21
Once sticky, add 1 tbsp grated ginger, the squeezed grated onion, and the squeezed chopped onion. Mix further.
🕒 02:51
When it reaches a certain firmness, add 1 tsp sesame oil and mix. Spread the prepared filling on a tray, and place it over an ice bath to cool. (Key tip!) Cooling the filling will help it firm up quickly and make it easier to wrap.
🕒 03:30
In a bowl, combine 120g all-purpose flour and a pinch of salt. Add 80cc hot water and mix with a rolling pin. (Key tip!) Using hot water makes the dough easier to handle and increases its chewiness.
🕒 04:09
Once the flour and water are combined, gather the dough into a ball and knead it in the bowl. Cover with plastic wrap and let it rest for about 5-10 minutes.
🕒 04:56
On a cutting board, knead the dough and roll it into a long stick.
🕒 06:03
Cut the stick into 12 equal portions. Turn the cut sides outwards, dust with flour, and roll each piece into a thin circle with a rolling pin. (Key tip!) Making the center slightly thicker makes it easier to roll evenly.
🕒 06:12
Place the cooled filling onto the rolled-out wrapper. Fold in half and seal firmly to create a half-moon shape. Starting from the sealed edge, create pleats to close it securely. (Key tip!) The filling is easier to work with when it's firm.
🕒 06:59
Add the wrapped dumplings to boiling water and cook until they float to the surface.
🕒 08:08
In a bowl, add 1 tbsp chopped scallions, 1 tsp garlic, 1 tsp ginger, 1 tbsp chives, and a pinch of red chili pepper.
🕒 08:35
In a separate bowl, mix together 1 tbsp soy sauce and 2 tbsp black vinegar.
🕒 08:52
Heat 4 tbsp white sesame oil thoroughly until it almost smokes, then pour it over the ingredients in the bowl. Add the mixed soy sauce and black vinegar.
🕒 09:12
Heat 800-900cc chicken soup and season with a pinch of salt to achieve the taste of a light broth. Add the boiled dumplings and chicken soup to a clay pot, then add your desired amount of green vegetables. Serve.
🕒 10:29