Chicken Skin Dumplings
Sticky Rice, Dried Shrimp And Scallop, Salt Cod, Chinese Sausage, Edamame, Macadamia Nut, Chile
Chef Matthew Crowley of Spoken English | Washington, D.C.
Yield: 150 dumplings
Adapted by StarChefs | November 2018
INGREDIENTS
Dumpling Filling:
6 cups sweet rice
2 cups small diced Chinese sausage
2 cups fermented soy beans, rinsed
2 cups dried wood ear mushrooms, rehydrated in Shaoxing wine
2 cups dried shrimp and scallops, rehydrated and finely chopped
2 cups equal parts minced garlic, Holland chiles, and green onion
bulbs
1 cup salt cod, blanched in milk and shredded
1 cup toasted finely chopped macadamia nuts
1 cup finely chopped salted duck egg yolks
2 cups edamame
2 cups thinly sliced green onion tops
1 cup small diced pickled ginger
Salt
To Assemble and Serve:
Chicken skin, cut into 4-inch squares
Oil for frying
METHOD
For the Dumpling Filling:
Set a combi oven to steam. In a large bowl, combine sweet rice, sausage, fermented soy beans, mushrooms, dried seafood, and garlic-chile-green onion mixture. Wrap in banana leaves, place in a perforated pan, and steam until rice is cooked, about 15 minutes. Remove from heat and cool slightly. Transfer steamed mixture to a large bowl and fold in remaining ingredients. Season with salt.
To Assemble and Serve:
Set a combi oven to steam at 62°C. To the center of each chicken skin square, add 2 ounces of Dumpling Filling, leaving enough skin to pull up the edges. Twist into a dumpling shape and tie securely with twine to close. Don’t tie so tightly that the dumplings explode when fried. Steam dumplings 12 minutes. Remove from oven and cool to room temperature. Air dry in refrigerator overnight. In a deep fryer, heat oil to 375°F. Fry dumplings until skin is crisp and golden and the filling is hot, about 3 to minutes.
