Let me introduce you to a delightful twist on a classic comfort food: Citrus-Herb Chicken Dumplings. These little pockets of joy combine fresh herbs and zesty citrus with tender chicken, perfect for those cozy nights or when you're craving something a bit different yet comforting.
All-purpose flour forms the base of our dough, giving the dumplings their structure and chewiness. A little water is all you need to bring it together. Ground chicken ensures the filling is tender and juicy, soaking up all those delightful flavors.
Lemon zest adds a refreshing citrus note that brightens the dish, while fresh cilantro and parsley introduce a burst of herbal freshness. Garlic provides a savory depth, and soy sauce contributes a touch of umami. A sprinkle of salt and black pepper balances everything, with a hint of ginger offering a warm, subtle spice.
For frying, olive oil is our go-to for its rich flavor and ability to crisp the dumplings to golden perfection.
These dumplings pair wonderfully with a light, crisp salad tossed in a citrus vinaigrette. For a more filling meal, serve with steamed jasmine rice and sautéed greens. A side of sweet chili sauce or a spicy sriracha mayo also makes a delightful dipping companion.
Start by mixing 2 cups of all-purpose flour with 1/2 cup of water in a bowl. Stir until a dough begins to form. Once it comes together, knead it with your hands until it's smooth and elastic. This should take about 5 minutes. Let it rest for 20 minutes under a damp cloth to relax the gluten.
While the dough is resting, in another bowl, combine 1/2 lb of ground chicken, 1 tbsp of lemon zest, 2 tbsp each of chopped cilantro and parsley, 2 minced garlic cloves, 1 tbsp of soy sauce, 1 tsp of salt, 1/2 tsp of black pepper, and 1 tsp of grated ginger. Mix until everything is evenly distributed.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a cookie cutter or a glass to cut out circles roughly 3 inches in diameter. Place a spoonful of the chicken mixture in the center of each dough circle.
To seal the dumplings, fold each circle in half over the filling and press the edges together, crimping them with a fork or your fingers to ensure they don't open up during cooking.
Heat 3 tbsp of olive oil in a skillet over medium heat. Once hot, add the dumplings in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 3-4 minutes on each side.
Once cooked, transfer them to a paper towel-lined plate to drain excess oil. Serve them hot with soy sauce or your favorite dipping sauce.
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