Chicken Skin Dumplings | Starchefs.Com

Step 1

METHOD:

Step 2

For the Dumpling Filling

Step 3

Set a combi oven to steam. In a large bowl, combine sweet rice, sausage, fermented soybeans, 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.

Step 4

To Assemble and Serve

Step 5

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 fi lling is hot, about 3 to minutes.

Step 6

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