#Homemade With Love

Pan-fried Leek Chicken Dumplings/ Boiled Tomato Pork Dumplings

Cooking Time 45mins
Easiness
Servings For 4
Please click the video to understand more!
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
1
Dice the leek and carrot.
2
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.
3
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.
4
Lightly dust two plates with flour and pour some water into a small bowl.
5
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.
6
Place dumplings on the plates. Make sure the dumplings are not sticking together.
7
Pan-fry the Leek Chicken Dumplings: Heat a pan over medium heat with some oil. Place the dumplings on the pan.
8
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.
9
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.
10
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.

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