Chicken Dumpling

We prefer wanton. In United States, dumpling is always served in many Chinese functions. I learned the wrapping method with the homemade skin 4 years ago in our small student group. I never really know how to wrap with more content inside and little flowery at the sides. My little princess fall in love with dumpling when she ate the dumpling made by Vivian, a sister who just moved to Arizona. Vivian got the skin (more like wanton tofu skin) from Safeway. That is the best skin we ever had for dumpling.


With some shrimps, I prepare the content and this time I try my very own homemade skin. The most concern issue is the thickness of the skin. We hate thick skin dumpling. Never expect, however, I made it this time with yeast in the dough, it turned out ... nice and just nice... ;-)

Ingredients:

Dumpling wrapper skin
1 cup flour
1/4 cup water
1/4 tsp salt
1/4 tsp granulated sugar
1/2 tsp yeast (resolve in warm water)

Dumpling content
4 oz ground chicken
10 small shrimp, tiny bite (1/2")
1 carrot, shredded
1 stalk of celery, thinly sliced
1/2 tsp garlic power

little ginger, minced
little onion, minced
salt and pepper to taste
little sesame oil

Directions:
Wrapper: Combine everything and knead until it has smooth and elastic texture. Remember to make a well in the flour when you add in the yeast. Cover and let stand for 20 minutes.

Content: Combine everything and mix well. Leave in the fridge for at least 20 minutes