Chicken Dumplings

About our Dumplings

These dumplings are made by Jie Wei Zhao, a neighbor farmer here in the Adirondacks and owner of Willow Leaf Dumplings.  Here is what he says about his dumplings: 

Why are dumplings a perfect food? Inside their soft, pillowy exterior, they hold all the goodness of their filling, without a drop of nutrition or flavor lost to the pot or frying pan. More than the sum of their parts, the combination of meat, vegetables, and smooth dough creates a texture that warms the soul.

Though dumplings in various forms are beloved in many cultures, in Chinese culture the call from the kitchen “time for dumplings!” immediately brings to mind family and feasting, celebrations and laughter. My memories of these family feasts are vivid: the aunties busily stuffing dumplings around the table, getting ready for the holiday feast; the home suffused with an atmosphere of peace, warmth, and anticipation. From the long-awaited call to the table, sitting down and lifting the lid on the steaming dumplings, to the moment they burst, full of flavor, in my mouth, each step is part of the experience. We maintain this tradition in our family today, and now I am sharing it with you.

Preparation

**Cook directly from frozen. After opening the package, make sure to separate the dumplings before any thawing happens (or they will stick together)**

What Jie Wei Zhao says about these chicken dumplings:  "They are soo Chinese!!!"  The wood ear is a very special mushroom that goes well with the chicken to create texture, and the fermented beans give flavor, too.

To boil: Add dumplings one by one to a large pot of boiling water and stir gently so they don’t stick. Cover. When the water begins to foam, add ½ cup of cool water and return to a boil. Repeat 3 times, until dumplings are plump and have risen to the surface. Drain and
enjoy!

To pan-fry: Add oil to a flat-bottomed heavy pan. Arrange dumplings so they are not touching. Over medium heat, cook until dumplings have browned on the bottom. Add 1/3 cup of water and cover. Cook for 7-10 minutes.

To steam: Brush the steamer with oil and arrange dumplings so they are not touching. Place steamer over a half-filled pot of water of an equal size and heat on high. Once the water comes to a boil and steam begins to escape, steam 10 minutes. Turn off heat and let rest, covered, for 10 minutes.

Delivery & Pickup

Read about our convenient home delivery across New England (free on orders $200+!) and local pick-up options in Upstate New York and Vermont.