- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- 1 pound ground chicken
- 1 cup thinly sliced napa cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons finely grated lemongrass (2 stalks)
- 2 tablespoons snipped chives
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil
- Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms.
- Turn the dough out on a work surface and knead until smooth, about 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.
- In a large bowl, knead the chicken with the cabbage, cilantro, lemongrass, chives, ginger, garlic and egg and salt.
- Line a baking sheet with wax paper and dust with flour.
- Quarter the dumpling dough.
- On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour.
- Working with 5 or 6 balls at a time, roll to 3 1/2-inch rounds. Brush the excess flour off of the rounds. Spoon 1 tablespoon of the filling onto the center of each round.
- Bring up the sides of the wrapper; press and pleat the edges to seal in the filling.
- Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten. Repeat with the remaining dough.
- In a very large nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the pan, pleated edge up.
- Cook over high heat until the bottoms are lightly browned, about 2 minutes.
- Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer.
- Uncover and cook until the bottoms are well browned, about 1 minute longer. Transfer the dumplings to a plate. Cook the remaining dumplings in the remaining oil and serve.
Serve with Dumpling Dipping Sauce.
Credits to: foodandwine.com