Chicken & Chives Dumpling

Compare to the previous dumpling recipe I've done, this batch actually looks so much nicer. This shows that my cooking skills has improved?! hehehe....While the dumplings are in steaming process, I looked through the recipe and realised I've missed a step! oops...I forgot to rest the dough for 10mins! Will it affect the texture of the dumpling or....nevertheless after steaming the dumplings looks fine to me, taste of the skin also acceptable to me :D My boy even give thumbs up and finished 4 dumplings for lunch....

Ingredient (makes 15 dumplings)

• 200gm minced chicken
• 30gm dried shrimp, softened
• 1/2 cup black fungus, softened
• 50gm bamboo shoots, chopped
  
• 200gm chives, chopped
• 3 cloves garlic
• 2 tsp light soya sauce
• 1 tbsp oyster sauce
• salt & pepper to taste

for skin :

• 150gm wheat starch, 澄粉
  
• 75gm rice flour
• pinch of salt
• 300ml water

Method

1. Heat 4 tbsp spoon oil in wok, add garlic & dried shrimp. Fry till fragrant. Add minced chicken, loosen the meat with a spatula. Add black fungus & bamboo shoots and some water and stir-fry till almost dry. Stir in chives, remove from heat. Cool down before use.
2. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
3. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
4. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
5. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
6. Place dumplings on a well greased steaming tray. Steam on high heat for 20mins. Remove and brush dumplings with sesame oil. Serve with chilli sauce and dark sweet sauce.