Black Rice and Chicken Dumpling in Chicken Soup

by Emily

in Chicken Dumpling Recipes

Your typical dumpling has a meaty interior and a starchy flour-based exterior. The black rice and chicken dumpling inverts the usual formula. It uses chicken meat as the wrapper around a starchy rice-based filling. This exotic recipe hails from the province of Yunnan in southern China, a province known for its especially adventurous cooking techniques. If you are getting bored with the usual dumpling fare, why not tickle your palate with this unusual dumpling.

Black rice, steamed and cooked, 1.5 cups
Squid, 1/3 cup
Bamboo shoots, fresh or canned, 1/3 cup
Shrimp, 1/3 cup
Chicken breast, 1 cup
Corn starch, 1 cup
Egg white, 1
Chicken stock, 1 liter
Bok choy, or any other Chinese green vegetable, 1 cup
Salt, 1 teaspoon
MSG, 1 teaspoon (optional)
White pepper, 1/2 teaspoon
Sesame oil, 1 teaspoon

1. Black rice is available at many Asian grocery stores. They are typically from Thailand. Wash 1 cup of black rice, and cook with 3 cup of water. This should make around 1.5 cups of steamed black rice.

2. Cut the squid, bamboo shoot, and shrimp into small pieces. Mix the pieces into the steamed black rice.

3. Add salt, MSG, sesame oil, and egg white to the rice. Take a teaspoon of corn starch, mix with one tablespoon of water, and pour that into the rice. Mix the seasonings and starch water into the rice.

4. Cut the chicken breast into 2 cm small cubes and roll the cubes in corn starch. Use a wooden meat hammer to beat the cubes into a flat thin dumpling wrapper.

5. Smear some corn starch along the edges of the chicken wrapper. Deposit a small ball of rice filling in the middle of the wrapper, and fold. Use a bit of egg white on the edges of the chicken wrapper to seal the dumpling.

6. Boil a pot of water with a dash of salt. Add the bok choy/green vegetable into the pot for 1 minute, then remove to a bowl of cold water. This keeps the vegetables looking green and fresh. Place the cooked vegetables at the bottom of a serving bowl.

7. Boil another pot of water with a dash of salt. Add the dumplings and cook for 15 minutes, and then take out the dumplings and place in the serving bowl.

8. Boil 1.5 liters of water, and add 0.5 liters of chicken stock. Add salt and pepper to taste. Add 1 teaspoon of sesame oil.

9. Pour the soup into the serving bowl, and serve.

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