- Prep time 35 minutes
- Total time 4 hours
- Portion size 5 servings
- Credits : Canadian Living Magazine: June 2022
Ingredients
Matcha Dumpling Dough:
Method
In bowl, whisk 2 tbsp oil, parsley, piri-piri sauce, paprika, coriander, honey, garlic and lemon zest and juice; mix in chicken. Refrigerate for up to 4 hours.
In skillet, heat 1 tsp of oil over medium-high heat; cook chicken mixture and onion, stirring until golden brown and chicken is cooked through, about 6 minutes. Add broth; cook, scraping up browned bits from bottom of pan using wooden spoon, until broth evaporates. Stir in green onions and cilantro. Refrigerate for 15 minutes.
Matcha Dumpling Dough
In food processor, mix together flour, salt and matcha powder; with motor running, gradually add 2/3 cup water, mixing until dough forms. On lightly floured work surface, knead dough until smooth, 2 to 5 minutes. Shape into ball; cover and refrigerate for 30 minutes. Roll out dough into 1/8-inch thickness. Using 3-inch round cookie cutter, cut out 25 rounds.
Lay 10 rounds on work surface. Place 1 tbsp filling in centre of each round. Brush edges with a little water; fold into half moon, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining rounds and filling. Cover dumplings with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)
In wok, heat half of the remaining oil over medium heat; cook half of the dumplings until golden, 2 to 3 minutes per side. Transfer to paper towel-lined baking sheet. Repeat with remaining dumplings, adding oil as needed. Serve with soy sauce.
Test kitchen tip
If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.
Author note(s):
Makes about 25 dumplings
Nutritional facts PER 5 DUMPLINGS
- Calories 235
- Total fat 12 g
- Saturated fat 2 g
- Cholesterol 20 mg
- Sodium 200 mg
- Total carbohydrate 22 g
- Fibre 1 g
- Sugars 2 g
- Protein 9 g
- Iron 2.0 mg
