Chinese Chicken And Ginger Steamed Soup Dumplings

1. 1

   Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.

2. 2

   Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.

3. 3

   Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.

4. 4

   Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.

5. 5

   Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.

6. 6

   Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.

7. 7

   Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.