The plate of dumplings we had for an appetizer at Susanna Foo Gourmet Kitchen was spectacular. I've already included the recipe for Pork Dumplings in an earlier Susanna Foo post, but wanted you to have this one for Curried Chicken Dumplings found in Susanna Foo Chinese Cuisine. These freeze well and can be kept on hand (up to 3 months) until you want to serve them.
CURRIED CHICKEN DUMPLINGS
- 3 tablespoons corn oil, plus more for deep-frying
- 1 large onion, finely diced
- 1 tablespoon peeled, grated gingerroot
- 1 tablespoon curry power
- 4 large shitake mushrooms, finely diced ( 1 cup)
- 1 tablespoon soy sauce
- 1 teaspoon coarse or kosher salt
- 1 teaspoon freshly ground white pepper
- 3 scallions, finely diced
- 1/4 cup chicken stock
- 1 pound boneless, skinless chicken breast, coarsely chopped
- 1 1-pound package thin square wonton skins, cut into 3-inch rounds
Heat 3 tablespoons oil in a medium saucepan and add the onion and the gingerroot. Cook over high heat until the onion is golden, about 3 to 4 minutes. Add the curry powder and mushrooms, and cook stirring, for about 2 to 3 minutes. Add the soy sauce, salt and white pepper and stir until blended. Set aside to cool.
When the mixture is cool, add the scallions and chicken stock and mix ell. Mix in the chopped chicken, stirring, until all the ingredients are thoroughly blended.
Place 2 teaspoons of the chicken mixture in the center of a wonton skin. Moisten the edges of the wonton with cold water, fold the skin into a half-moon shape and seal by pressing the edges together with your fingers. Repeat, using the remaining chicken mixture and wonton skins.
Pour about 6 inches of oil into a skillet or fryer and heat to 325 degrees F. Fry the dumplings in batches, stirring until they are golden; do not crowd. Remove with a Chinese strainer or slotted spoon and drain on paper towels. Serve immediately.
To fry frozen dumplings: Frozen dumplings must be fried in 2 stages to keep the wonton skins crisp and the filling juicy. hea the oil to 325 degrees, and fry for about 3 minutes or until soft and warm. Remove with a slotted spoon and set aside to drain. Fry the dumplings again until golden, 2 to 3 minutes.
Freeze the dumplings promptly if they will not be cooked within 30 minutes. Otherwise, the liquid seeps out and the wrappers will crack.
Love these, just second to the pork dumplings. Not too spicy for those who avoid spicy foods. Thanks for posting the receipe; my cookbooks are at home and I need to go shopping now! Susanna Foo is a wonderful cook and a gracious person. I attended a cooking class at her Radnor restaurant and learned, at her side, how to make dumplings, braised pork wuxi style, etc. I will make it again this Thanksgiving, for a chance of pace. I can't wait until my next visit to "The Foo," as she is known in my circle.
Posted by: Melissa | November 25, 2009 at 10:49 AM
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Lucky you to attenda class with The Foo. I can only aspire.
Posted by: Anne Ritchings | November 25, 2009 at 12:36 PM