This homemade dumplings recipe is a delicious and easy-to-make dish that is perfect for any occasion. In this recipe I used ground chicken as the filling , seasoned with DivineKuizine jerk rub and jerk sauce for a Caribbean twist. For convenience, you can opt for pre-made wrappers, which are easily available in Asian grocery stores (in the frozen section) or select grocery stores in the produce section along with tofu and spring roll wrappers. There are different types of wrappers with various thickness and sizes, so you need to pick the one fit your needs. For example, a dumpling wrapper is slightly thicker and are great for holding and steaming meat-based fillings. Always allow the frozen wrapper to come to room temperature before using as it becomes pliable and easy to work with. This recipe is beginner friendly. Sure to impress your guests. This step-by-step homemade dumplings recipe is is actually very easy to make. Dumplings can be cooked via steaming, pan-frying, deep-frying, or boiling. I choose to panfry these jerk chicken dumplings but you can’t go wrong with steaming them. Jerk Chicken Dumplings were a hit with my friends and family. I like kick of spice but still have that Asian flavor.
Dipping Sauce:
1/2 cup chili garlic sauce
1 teaspoon honey
1/3 cup DivineKuizine Jerk Sauce
Filling/Ingredients:
1 pound ground chicken 1 scallion, chopped
1 garlic clove. minced
1/2 inch fresh finely chopped ginger
1/4 cup red pepper
1 jalapeño pepper finely chopped; deseeded.
2 teaspoon green seasoning
1 egg
1-2 teaspoon salt
1 teaspoon complete seasoning
2 teaspoon DivineKuizine Jerk Rub
2 teaspoon DivineKuizine Jerk Sauce
1 teaspoon sweet chili sauce
1 (12-ounce) package round wonton wrappers
2 tablespoons vegetable oil
Directions:
For the dipping sauce: In a small bowl, stir together the all ingredients
Filling: In a bowl, add the chicken, garlic, scallions, ginger, peppers, green seasoning, egg , salt , DivineKuizine jerk rub and sauce, sweet chili sauce, complete seasoning. Mix with a spoon until well combined.
Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles. Set aside, covered with a damp towel, while you make the rest. I used a dumpling mold press.
When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.
Enjoy!
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