I'll admit, I've never undertaken the task of attempting to make dumplings, but I gave it my best shot. As you can tell from the picture, I am not the best dumpling wrapper or spring roll roller, but what I lack in presentation, I make up for with flavor! Also, for all of you vegans out there, the spring rolls are completely vegan!
CHICKEN DUMPLINGS & VEGGIE SPRING ROLLS
INGREDIENTS:
for the dumplings:
1 lb. chicken thighs, cut into cubes
1 bunch Chinese or garlic chives loosely chopped
4 garlic cloves, halved
3 tbsp. ginger, chopped
3 tbsp. soy sauce
1 tbsp. sesame oil
for the veggie spring rolls:
rice paper wrappers
butter lettuce leaves
1 red bell pepper, sliced thinly
2 carrots, peeled and julienned
1 cucumber, thinly sliced
1/4 head red cabbage, sliced
fresh mint leaves
fresh basil leaves
for the dipping sauce:
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. sesame oil
1 scallion finely chopped
pinch of crushed red pepper flakes
INSTRUCTIONS:
for the dumplings:
Combine chicken, chives, ginger, garlic, soy sauce and sesame oil in a food processor.
Process on low for about 30 seconds until mixture is chopped finely.
Scoop a spoonful of the mixture into the centre of a dumpling wrapper.
Dip your finger in water and smear along the edges of the dumpling wrapper.
Bring the edges up, enclosing the filling and pleat the side together into a little bag to seal the mixture inside.
Repeat until all the mixture is used up.
In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender. You can also pant fry or boil the dumplings.
for the veggie spring rolls:
Fill a shallow, wide bowl with warm water. Lightly wet the surface of the cutting board.
Place the vegetables on plates or bowls and get them close to your workspace. Have a large plate ready so that you can lay your finished spring rolls on top.
Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet board. Place a lettuce leaf on top of the rice paper. Then, lay the vegetables, mint, and basil on top, about 1/2 to 1 inch away from the bottom of the wrapper.
Starting from the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll. Place the spring roll onto your spare plate and repeat for the remaining spring rolls. (NOTE: If you find that the wrappers are quite stiff, let it sit on your cutting board for an extra 10 to 15 seconds to soften. Then, roll up the spring rolls.)
for the dipping sauce:
Combine the soy sauce, rice vinegar, sesame oil, scallions, and red pepper flakes in a bowl.
Serve the dumplings and veggie spring rolls along with the sauce!
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