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  • Writer's pictureShay

Thai chicken and pork dumplings

Updated: Dec 4, 2020

Thai chicken and pork dumplings

I am from Seattle and we have a lot of Asian restaurants to choose from one of my favorites is Din Tai Fung they make homemade dumpling to die for. You can see them in the window make these little dumpling creations. I read somewhere that in Thailand the influence of Chinese food and culture can be found all over. Chinese dumplings like these are enjoyed in Bangkok as wells in other locales. These dumplings have a Thai and Chinese influence both in the spices and they way I prepare them.

Serves about 32

1 pound of ground chicken

1 pound of ground pork

2 garlic cloves- chopped finely

2 teaspoons of fresh ginger root- chopped finely

1/4 teaspoon Chinese five spice powder

2 tablespoon white onions chopped finely

3 to 4 green onions chopped

2 tablespoon sweet chili sauce

3 tablespoons soy sauce

2 tablespoon fish sauce

1 table spoon of sesame seed oil

6 chopped baby bella mushrooms

1/2 cup of Napa cabbage shredded

1 package of pot sticker or gyoza wrappers( Can find at Asian market)

Combine all 13 ingredients together in a mixing bowl until well blended. Place 1 tablespoon of mixture in the center of one wrapper. Keep rest wrapper covered with damped towel so they will not dry out. You will need a small dish of water to moist the edges. dip your fingers in the water and then run them around the outside of the wrapper to moisten. Bring the sides of the wrapper up over and filling the press together to seal. Holding seal edges , stand each dumpling on an even surface; press to flatten the bottom. Repeat until all wrappers all filled; cover dumpling with plastic wrap.

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