Ingredients for Beijing Chicken And Dumplings
- 1 lb boneless, skinless chicken breast or thighs
- 4 cups fat free chicken broth
- 1/2 tsp red pepper flakes
- 1 tbsp grated gingerroot
- 1 tsp chicken bouillon powder
- 2 cloves garlic, minced
- 1/4 cup reduced sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 large carrots, sliced
- 1 head bok choy, chopped
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1 tbsp brown sugar
- 12 frozen pot stickers
- 1 tbsp vegetable oil
- 1 stalk celery, chopped
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold water
- 1 tsp sesame seeds, for garnish
- 2 tbsp chopped fresh cilantro, for garnish
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How to Make Beijing Chicken And Dumplings
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add chicken and cook until browned on all sides.
- Add carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, cornstarch, sesame oil, grated ginger, garlic powder, ground ginger, and black pepper.
- Pour sweet and sour sauce over the chicken and vegetables. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Meanwhile, in a separate bowl, combine flour, baking powder, and salt. Gradually add cold water, mixing until a soft dough forms.
- Roll out the dough to about 1/4-inch thickness and cut into 1-inch squares or desired shapes.
- Carefully drop dumplings into the simmering chicken and vegetable mixture.
- Cover the pot and cook for 10-15 minutes, or until the dumplings are cooked through and the sauce has thickened.
- Stir in chopped scallions before serving. Garnish with extra sesame seeds or chopped cilantro if desired.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
15g
Fat
21g
Carbs
2g
