Campbell's Kitchen Hong Kong

Product Used

Chicken À LA King

Tomato Clam

Ingredients

Fillings of Leek Chicken Dumpling

10.5oz Campbell’s
Chicken À LA King
Pasta Sauce 1 can

Minced Chicken 240g

Leek 60g

Carrot 40g

Salt 1.5 tsp

White Pepper 1/2 tsp

Fillings of Tomato Pork Dumpling

10.5oz Campbell’s
Tomato Clam
Pasta Sauce 1 can

Minced Pork 240g

Leek 60g

Carrot 40g

Salt 1.5 tsp

White Pepper 1/2 tsp

Chopped Ginger 1 tsp

Dumpling Skin

Dumpling Wrappers
(about 60 pieces) 1 catty

Flour as appropriate

Water as appropriate
(to seal the wrapper)

Olive oil 2 tbsp

Parsley as appropriate
(for garnish)

Method

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.

Tips

– 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.

Pan-fried Leek Chicken Dumplings/ Boiled Tomato Pork Dumplings

Product Used

Ingredients

Fillings of Leek Chicken Dumpling

Fillings of Tomato Pork Dumpling

Dumpling Skin

Method

Mushroom Borsch with Meatballs

Roasted Cauliflower with Tomato Creamy Mushroom Sauce

Korean Carbonara Tteokbokki

Beef Stew with Pumpkin and Vegetables