Dumplings you don't need to fly to Asia for! Top Chef alum Shirley Chung shares tips with Fox News's Lilian Huang Woo on turning out the tastiest dumplings and other lucky Lunar New Year foods.

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Jiaozi from Chinese Heritage Cooking from My American Kitchen
Photo credit: Albert Law

JIAOZI WITH CHICKEN FILLING

According to Chinese legend, jiaozi was invented thousands of years ago by an Emperor's doctor during a cold winter.
That winter was so cold, lots of poor peoples' ears were falling off and many of them were getting sick. So, the
doctor begged the Emperor to give him some flour, and then he went around collecting mutton trims from the rich
families. The doctor made jiaozi dumplings folded in an ear shape and filled with mutton and herbal medicines, and
then he fed the poor of the whole city. Jiaozi became a staple dish to make when guests come to visit, during the
Chinese New Year celebration, when kids go back to visit mom . . . The Chinese show their love through these
dumplings. Lots of people get intimidated by folding dumplings--don't be. They don't have to be perfect: just seal
them with filling inside, or use a dumpling folder. Don't miss out on this deliciousness!

SERVES 4

Jiaozi Wrapper
4 cups (480 g) all-purpose flour
1¼ cups (300 ml) water
1 tsp salt

Chicken Filling
1 lb (450 g) ground chicken
4 tbsp (60 ml) oyster sauce
4 tbsp (60 ml) soy sauce
4 tbsp (60 ml) chicken stock
1 large egg
1 tbsp (15 ml) sesame oil
2 tbsp (14 g) minced ginger
½ cup (50 g) minced green onions

For Serving
Black vinegar
Chili oil

Tools to Help You
Dough mixer
Pasta roller
3-inch (8-cm) cookie cutter
Dumpling folder

Jiaozi Wrapper
Combine the flour, water and salt in a mixer. Knead until it forms a smooth
dough, and rest it for 30 minutes. In my house, after the dough has rested,
I will portion it into bottle cap-size balls (about 7 grams each), then
individually roll them out into small rounds with a rolling pin to make
wrappers. Alternatively, you can run the dough through a pasta roller. Roll
them to #4 thickness, then use a 3-inch (8-cm) cookie cutter to cut out
round wrappers.

Chicken Filling
Put the ground chicken in a medium-size mixing bowl. Combine the
oyster sauce, soy sauce and chicken stock together in a cup. Slowly
pour this liquid into the ground chicken while stirring, until all the liquid
absorbs into the meat. Next add the egg and sesame oil, and mix well.
After all the seasoning is mixed into the chicken, add the ginger and
green onions, and mix well. It's ready for folding.

Dumplings
Using a dumpling folder, if you'd like, take 1 wrapper and 1 tablespoon
(15 g) of chicken filling per dumpling. Place the filling in the
middle of the wrapper, close the edges and make them into an ear shape (half-
moon shape). After all the jiaozi are folded, boil water in a large pot. Add
the jiaozi in when the water is boiling. When the water returns to a boil,
add ½ cup (120 ml) of cold water, and bring back to a boil. When a

Lucky Dumplings for Lunar New Year

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Lucky Dumplings for Lunar New Year

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