Pan-Fried Soupy Chicken and Water Chestnut Dumplings

Ingredients

• 2 boneless chicken thighs (About 120 g total according to the source; finely minced. If 120 g refers to each thigh, use about 240 g total.)
• 100 ml chicken stock (Mixed with gelatin and chilled until set, then cut into chunks.)
• 3 g unflavored gelatin (Bloom or dissolve according to the package directions before mixing with the stock.)
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 0.5 tsp MSG
• 0.25 tsp white pepper (The source calls this “white powder”; interpreted as white pepper.)
• 0.5 tsp Chinese five-spice powder
• 70 g water chestnuts (Minced.)
• 2 spring onions (Chopped.)
• 1 tbsp neutral oil (Hot; pour over the spring onions.)
• dumpling wrappers (Homemade or store-bought; use enough for the filling, approximately 12–16 wrappers.)
• neutral oil for pan-frying (As needed to coat the pan.)
• 0.25 cup water (The source says to add around one-quarter measure of water; interpreted as approximately ¼ cup for steaming.)

Steps

1. 1

   The day before cooking, prepare the soup jelly. Mix the chicken stock with the gelatin until the gelatin is fully incorporated, following the gelatin package directions if blooming is required. Refrigerate until completely firm and jelly-like, preferably overnight.

2. 2

   When ready to assemble the dumplings, cut the chilled stock jelly into small chunks with a knife or break it up with a fork. Keep it cold while preparing the filling so it does not melt prematurely.

3. 3

   Place the minced chicken thighs, oyster sauce, light soy sauce, MSG, white pepper, five-spice powder, minced water chestnuts, and chopped spring onions in a mixing bowl.

4. 4

   Heat the measured tablespoon of oil until hot but not smoking. Pour it directly over the spring onions in the bowl, then mix the filling until evenly combined.

5. 5

   Add the pieces of soup jelly to the chicken mixture. Fold gently just until distributed; do not overmix, since the jelly should remain in distinct pieces to create the soupy filling.

6. 6

   Place a dumpling wrapper on a work surface. Add about 1 tablespoon of filling, or slightly less if needed to pleat comfortably. Moisten the wrapper edge with water, pleat and pinch the top closed, and repeat with the remaining filling and wrappers.

7. 7

   Heat a lightly oiled lidded frying pan over medium heat. Arrange the dumplings in the pan with space between them and fry for about 2 minutes, until the bottoms begin to turn golden.

8. 8

   Carefully pour approximately ¼ cup of water into the pan, avoiding excessive splashing. Immediately cover the pan and steam-fry the dumplings for about 9 minutes, until the wrappers are tender and the chicken filling is cooked through.

9. 9

   Remove the lid and increase the heat to high. Continue cooking until the remaining water has evaporated and the dumpling bottoms are deeply golden and crisp. Watch closely so the bottoms brown without burning.

10. 10

    Transfer the dumplings to a serving plate and serve hot, taking care when biting into them because the melted stock creates a hot, soupy center.

Notes

The creator uses homemade wrappers but states that store-bought wrappers are fine. The stock jelly should be made the day before. Dumpling count depends on wrapper size and how much filling is used; the source suggests around 1 tablespoon per dumpling. The transcript notes that wrappers may stick, so use a well-oiled nonstick or seasoned pan and avoid moving the dumplings during the initial frying.

Nutrition per serving

• main
• dumplings
• potstickers
• pan-fried
• crispy-bottomed
• chicken
• soupy filling
• Chinese-inspired