Chinese New Year is coming up and that mean it’s time to make some dumplings. It is tradition to eat dumplings over the Lunar New Year for good luck and happiness! This year it is the year of the tiger and I decided to combine that with dumplings to make some year of the tiger dumplings.
I choose to make a classic chicken filling. I prefer chicken, however, the traditional meat to use is pork. Either works for this recipe!
Here are some other dumpling recipes of my site!
- Caramelized Onion Chicken Dumplings
- Teriyaki Chicken Dumplings
- Veggie Pork Dumplings
- Vegetarian Dumplings
Key ingredients for these year of the tiger dumplings:
- I used all purpose flour to make these dumpling wrappers!
- Tumeric and paprika
- This was the best way that I tested to turn my dough orange. Don’t worry, you can’t taste them at all!
- Black sesame
- This helps turn the dough black!
- I used ground chicken for this recipe but you can also use ground pork or ground Turkey.
- I like adding some cabbage for some veggies. This is the most basic vegetable to add to dumplings, but still delicious.
- Chicken broth
- I used this for both the caramelized onion and also for the French onion soup.
- Shaoxing wine
- Shaoxing wine is super common in Chinese cooking. It adds another level of flavor and complexity to any dish, especially when marinating meat.
- Ginger and green onion
- These two ingredients are essential in Chinese cooking. You them for sauces, stir fry’s, dumplings, and more!
- Soy sauce
- A lot of the flavor comes from soy sauce! I love the umami and salty flavor it brings.
- White pepper
- I LOVE WHITE PEPPER. It is by far my favorite seasoning to flavor any of my Asian dishes.
- Sesame oil and olive oil
- I added two types of oil here: olive oil and sesame oil. I added olive oil because a large amount of sesame oil will over power the flavor! This keeps the filling nice and juicy.
Year of the Tiger Dumplings
- ½ lb ground chicken
- 1 stalk green onion minced
- ½ cup cabbage minced
- ½ tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbso shaoxing wine
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp white pepper
- 3-4 tbsp water
- 125 g all purpose flour
- 70 ml warm water
- 1 tsp turmeric
- ½ tsp paprika
- 83 g all purpose flour
- 45 ml warm water
- 25 g all purpose flour
- 1 tbsp ground black sesame
- 10 ml warm water
- 1 tsp soy sauce
- Start by prepping the doughs first by making the white dough. Mix together the flour and water until a dough forms. Use your hand to kneed into a smooth ball. Next make the orange dough by whisking together the flour, turmeric, and paprika. Then pour in the warm water. Follow the same steps as the white dough. Make the black dough by whisking together the flour and black sesame powder. Mix in the water and soy sauce. Follow the same steps as the white dough.
- Once all three doughs are done. Let them rest for 30 minutes.
- In the meantime make the filling, by mixing together the ground chicken, soy sauce, oyster sauce, shaoxing wine, water, olive oil, sesame oil, green onion, ginger, salt, and pepper.
- Let the mixture marinate while you chop the cabbage. Make sure to chop as fine as possible. I sometimes add it to a food processor to get it super fine.
- Mix in the cabbage with the chicken mixture.
- Sprinkle your work surface with some flour. Knead all the doughs for an additional 1-2 minutes. Split the orange and white dough in half and form each section in to a long log shape. Layer a white dough on top of the orange, followed by the second orange and second white dough. Form the mixture into a log shape about 1 inch in diameter.
- Cut the log into individual wrappers (about 1 inch long). Roll each piece into a circular shape. Just before getting to the desired thickness, place 4-5 thin black strips in different directions onto the circular wrapper. Finish by rolling out to the final thickness.
- Once the wrappers are done, place the filling in the center of the wrapper and fold wrapper over the filling and pressing the two sides seams in.
- Boil a pot of water. Place 8-10 dumplings in the water and boil for 6 minutes.
- Serve with some soy sauce!