Sunkist Chicken Dumplings with Sichuan Citrus Sauce

This is an easy guide to make Chinese dumplings from scratch. A real treat for all.

Number of servings

Marinade Ingredients

1 tbsp light soy sauce
1 pinch salt
0.25 tbsp sugar
1.5 tbsp water
0.5 tbsp corn starch
1 pinch white pepper

FILLING Ingredients

1 pound ground chicken
0.10 cup shredded wood ears (blank fungus), soaked until soft
4 ounce shrimp, shelled and deveined
1 package Dumpling (or wonton) wrappers

CHILLI SAUCE Ingredients

0.25 cup Sunkist^® Cara Cara Orange Juice, fresh-squeezed
2 tbsp Sichuan peppercorn chilli oil
2 tbsp minced garlic
3 tbsp light soy sauce
1 tbsp red vinegar
0.5 tbsp caster sugar
0.5 tbsp toasted cumin seeds
0.5 tbsp toasted fennel seeds
2 tbsp sesame oil

PREP TIME

Preparation: 30 minutes

Cooking: 45 minutes

Marinade

Directions

In a medium bowl, combine ingredients for the marinade; whisk well to dissolve the sugar and salt.
Pour the marinade over the ground chicken, combine the mixture and let rest for 10 minutes.

FILLING

Directions

Add in the remaining filling ingredient and mix gently.

CHILLI SAUCE

Directions

Combine the chilli sauce ingredients together in a bowl, whisk well. Set aside.

CHICKEN DUMPLINGS WITH SICHUAN CITRUS SAUCE

Directions

To make the dumplings, place dumpling wrappers on a dry surface. Set a heaping teaspoon of filling in the center of the wrapper. Wet the outer edges of the wrapper with water. (Dumpling wrappers will dry out; keep them under a slightly damp cloth when not in use.)
Fold the wrapper up to form a rectangle shape. Pinch the wrapper to seal tight and make sure there is air left in the dumpling. Then fold both “bottom” corners of the dumpling together, pinch and seal with some water.
Cook the dumplings in boiling water until they float.
Serve with the citrus sauce, spring onion, and Cara Cara Orange cells as garnish.