These dumplings combine the bold, spicy flavors of gochujang (Korean red chili paste) with tender chicken, wrapped in delicate dumpling wrappers and steamed to perfection. Perfect for a snack, appetizer, or main course, these dumplings are packed with flavor and incredibly satisfying.
These Gochujang Chicken Steamed Dumplings offer a perfect balance of savory, spicy, and slightly sweet flavors, bringing Korean-inspired flair to a classic dish!
Ingredients (Makes 16-20 Dumplings)
For the Wrappers:
- 150g all-purpose flour
- 90ml hot water
- Pinch of salt
For the Filling:
- 300g chicken breast
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
Instructions:
1. Prepare the Filling:
- Place the chicken breast in a pot, cover with water, and cook until fully cooked through.
- Shred the chicken using two forks, then add sesame oil, gochujang, soy sauce, rice vinegar, and honey.
- Mix until well combined.
2. Prepare the Dough:
- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.
- Knead the dough for 4-5 minutes until smooth.
- Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.
3. Roll the Dough:
- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.
- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.
4. Assemble the Dumplings:
- Place a tablespoon of the chicken filling in the center of each wrapper.
- Pleat the edges of the wrappers around the filling to seal the dumplings.
- Arrange the formed dumplings on a plate lined with parchment paper. Repeat with the remaining wrappers and filling.
5. Steam the Dumplings:
- Bring a pot of water to a boil.
- Place the dumplings in the steamer, cover, and steam for 10 minutes.
- Once cooked, carefully remove the lid to release the steam.
- Serve hot with soy sauce on the side.
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