Chicken dumplings in spicy chilli sauce
Prep time: 1 hrTotal time: 
Chicken dumplings in spicy chilli sauce
Prep time: 1 hrTotal time: 
Sarah Akhurst
Sarah Akhurst
Ingredients
For the dumpling wrappers
- 300g plain flour
- ½ tsp fine salt
- cornflour, to dust
- 1 tbsp sesame oil
For the filling
- 400g chicken mince
- 4 spring onions, finely sliced
- 10g ginger, grated
- 2 garlic cloves, grated
- ¼ tsp ground white pepper
For the spicy chilli sauce
- 2 tbsp chilli oil
- 1 tbsp sesame oil
- 3 garlic cloves, finely sliced
- ½ tsp Chinese five spice
- 1 tbsp light soy sauce
- 1 tsp rice wine vinegar
- 1 tsp caster sugar
- ¼ chicken stock cube
Step by step
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To make the dumpling wrappers, put the flour and salt in a stand mixer with the dough hook attached and add 150ml of just-boiled water. Mix until it comes together into a soft but fairly dry dough. Remove from the mixer and divide the dough in half. Roll each half into a log around 4cm in diameter and wrap in clingfilm. Chill for 1 hour.
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Meanwhile, make the filling. Put all of the ingredients in a bowl and mix together with your hands until everything is well combined. Set aside in the fridge while the dough rests.
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For the sauce, heat the chilli and sesame oils in a small frying pan. Add the garlic and fry for 2-3 minutes, then add the five spice, soy sauce, vinegar and sugar. Simmer for a further minute. Make up the stock cube with 2 tablespoons of boiling water, then add to the pan. Continue to cook for 1 minute. Remove from the heat and set aside.
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When the dough has rested, remove from the fridge. Slice each log into 1cm-thick discs – you should get around 12 discs from each log. Dust your work surface with a little cornflour and roll out each disc very thinly, until it’s around 9-10cm in diameter. Use the same sized cutter to cut the discs into neat circles.
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Take a dumpling wrapper and place a heaped teaspoon of the filling in the middle. Dampen the edges with a little water, then fold the wrapper in a half circle around the filling, pressing the edges firmly with your fingers to seal. Crimp the seam with your fingers and set aside on a plate. Repeat until you have filled all of the wrappers.
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To cook the dumplings, heat the sesame oil in a large, lidded saucepan, then add the dumplings, flat side-down. Fry gently for 4-5 minutes, until the bases are crisp and golden. Add around 75ml of water and immediately cover the pan. Leave the dumplings to steam for another 5-6 minutes, until the water has evaporated and the dumplings are firm to the touch in the middle. If they don’t seem quite cooked, add a splash more water.
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Gently reheat the chilli sauce, then flood a rimmed plate or shallow bowl with three-quarters of the sauce. Place the dumplings on top and drizzle with the remaining sauce. Serve immediately.
