10.5oz Campbell’s Chicken À LA King Pasta Sauce1 can
White Pepper 1/2 tsp
Fillings of Tomato Pork Dumpling
10.5oz Campbell’s Tomato Clam Pasta Sauce1 can
White Pepper1/2 tsp
Chopped Ginger1 tsp
Dumpling Wrappers (about 60 pieces)1 catty
Flour as appropriate
Wateras appropriate (to seal the wrapper)
Olive oil2 tbsp
Parsleyas appropriate (for garnish)
Dice the leek and carrot.
Prepare Leek Chicken Dumpling fillings: mix the minced chicken with all other ingredients. Then add Campbell’s Chicken À LA King Pasta Sauce and mix well, set aside.
Prepare Tomato Pork Dumpling fillings: mix the minced pork with chopped ginger. Add all other ingredients and mix well. Stir in Campbell’s Tomato Clam Pasta Sauce, set aside.
Lightly dust two plates with flour and pour some water into a small bowl.
Place the fillings in the middle of the wrapper. Moisten the wrapper edge with water. Fold the dumplings in half and pinch edge to seal.
Place dumplings on the plates. Make sure the dumplings are not sticking together.
Pan-fry the Leek Chicken Dumplings: Heat a pan over medium heat with some oil. Place the dumplings on the pan.
Add a little water to the pan and cover with lid. Cook the dumplings for 7-8 minutes until the bottom turns golden brown. Plated and serve.
Boil the Tomato Pork Dumplings: Heat up a pot of water. Put the dumplings gently into the boiling water and boil for 5-6 minutes or until the dumplings float. Serve hot with vinegar or chili sauce.
Sprinkle some parsley on top, enjoy.
– After adding Campbell’s Chicken À LA King Pasta Sauce / Campbell’s Tomato Clam Pasta Sauce, the fillings may become a bit watery, but the meat will absorb the liquid soon. Cornstarch can be added if needed.
– Dumplings can be kept in the fridge for up to 3-4 weeks, while need not defrost the dumplings before cooking.
– You can serve those dumplings in broth besides pan-frying or boiling. You can also vary the fillings based on your own preference.