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Video: Make your own Chinese chicken dumplings

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    >>> we're back with chinese takeout you can make yourself.

    >> when you order out, you never know what they're using. but he has created a version of our favorite dishes. good to see you.

    >> good to see you.

    >> let's get started.

    >> so we have chicken, you use chicken breast and chicken thighs, beef, pork, vegetables.

    >> throw all the ingredients in there and mix, mix, mix.

    >> we take a wrapper you can buy at the store. a little egg wash little pleats. there you go.

    >> in the whole thing.

    >> yeah, just flip it over, very easy and we're done.

    >> very easy. we boil water. we throw it in for about five minutes.

    >> how do you know when they're done?

    >> when they float. after they float for three or four minutes after that they're done. premake them, leave them in the freezer and boil them up.

    >> if you wanted gluten free you can use rice paper .

    >> absolutely. that's the finished product. it's healthy.

    >> broccoli and wok.

    >> this is one of my favorite dishes. in new york city we do a version of this with short ribs.

    >> was it really a general so.

    >> there's a person like that but i'm not sure.

    >> this is chinese inspired.

    >> you can use any beef you want. you can use fillet migon if you like.

    >> a little broccoli, pepper, scallions.

    >> for the sauce what we're going to do is mix all the ingredients together, soy, and --

    >> was there sugar in there too.

    >> there's sugar.

    >> you can marinate steaks, marinate fish or use it for stir fry . easy to take. this will take three minutes to cook.

    >> do you put this in there.

    >> you stir fry this for about two more minutes. finish with the sauce and it's done.

    >> boom like that.

    >> and this is my version of beef and broccoli.

    >> looks delicious.

    >> that is fantastic.

    >> very easy.

    >> thank you so much. recipes on today.com. we're back in a moment. but first, this is "today" on nbc. .

TODAY recipes
updated 9/5/2013 5:56:47 PM ET 2013-09-05T21:56:47

Recipe: Chef Hung’s beef and broccoli

  • For the sauce:
  • 1 cup soy
  • 1/2 cup sugar
  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup sake (rice wine)
  • 1/2 tablespoon of cornstarch
  • For beef:
  • 1 1/2 pound of quality beef, strip steak or filet mignon, diced
  • 3 cloves of garlic, sliced
  • 1 teaspoon of minced ginger
  • 2 cups of broccoli florets
  • 1/2 teaspoon of chili flakes
  • 1/2 cup of scallions, cut into half inch sticks
  • 1/2 cup of julienne red bell pepper
  • 4 tablespoons of oil

For the sauce:

Blend everything and reserve on the side.

For the beef: 

Heat the wok, add oil, add the beef, then add the garlic, ginger, red pepper, broccoli and scallions. Cook for about 5 minutes add the sauce and cook for another few minutes and serve.

Recipe: Chicken dumplings

  • 1 pound chicken breast
  • 1 teaspoon sesame oil
  • 1.5 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon garlic
  • 1 tablespoon scallion, sliced
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 cup shiitake mushroom, chopped
  • Dumpling wrappers

Procedure for chicken dumplings: 

In a food processor, combine chicken, soy, sugar, ginger, garlic and pulse until meat is roughly chopped. Add water, olive oil, sesame oil then pulse until it’s finely chopped. Then add cornstarch and pulse again for another 10 seconds. Remove and then fold in the mushrooms and scallions. Reserve and chill. 

Take each dumpling wrapper, and put 1 tablespoon of mixture in the middle of each dumpling wrapper.  In a separate bowl, beat an egg with a fork. Using a pastry brush, brush the edges of each dumpling wrapper with the beaten egg. Fold in half.

Boil in water for approximately 5 minutes, until it floats. After it floats, cook for another 2 minutes. 

Recipe: Chef Hung’s beef and broccoli

  • For slaw:
  • 1 cup arugula
  • 1/2 cup snow peas, julienne
  • 1/2 cup mango , julienne
  • 1/2 cup red cabbage, julienned
  • 1 cup orange segments
  • 1/2 cup carrot, julienned
  • 6 each dumpling shells, julienned and fried
  • For dressing:
  • 1/2 cup vegetable oil
  • 1/2 cup rice wine vinegar
  • 1 tablespoon miso paste
  • 1/2 teaspoon minced ginger
  • Salt and pepper to taste

Procedure for Asian slaw: 

Julienne the carrots, mango, snow peas and red cabbage separately. Combine in a bowl with orange segments, arugula.

Drizzle vinaigrette over salad and toss with hands.   

For vinaigrette:

Put everything in a blender and blend.

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