Drunken Chicken Dumplings

Drunken Chicken has got to be one of the best appetisers/dishes ever. And in a dumpling? Just… amazing.

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Drunken Chicken Dumplings

Yield: Makes 25-30

Author: Sarah Huang Benjamin

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Perfumed with Chinese rice wine, these are a classic Chinese appetiser in dumpling form

Ingredients

• 30 dumpling skins
• 250g (9 oz) minced chicken
• 100ml (3.4 fl oz) Chinese rice wine (e.g. Shaoxing wine)
• 1/2 teaspoon minced ginger
• 1 teaspoon minced spring onions
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon light soy sauce
• 4 tablespoons sesame oil

For the drunken chicken broth (everything to taste)

• Chicken broth
• Light soy sauce
• A little white sugar
• Sliced ginger
• Dried goji berries
• Chinese rice wine

Instructions

1. Make the filling by stirring the minced chicken, minced ginger, minced spring onion, soy sauce, salt and sugar together until combined.
2. Pour the Chinese rice wine into the mix in 3 or 4 batches, stirring in one direction until it's fully absorbed each time, Stir in the sesame oil until it's evenly distributed.
3. Place a small dollop in the centre of each dumpling and brush the edges with water. Seal tightly to make a half-moon shape. Push down lightly on the centre of the dumpling's filling side, and bring the two corners together. Brush with water and press hard to seal.
4. Cook the dumplings in vigorously boiling water. Once they float, pour in a cup of room temperature water and wait for them to float again. Serve with sauce, or in a drunken chicken broth.