Succulent and irresistibly delicious Steamed Chicken Dumpling make a perfect meal , snack or appetiser . Gluten Free ! I like to call them Chicken Flower dumplings!
Steamed Chicken Dumpling –
Chicken Flower Dumplings is what I like to call them. Gluten free , made with a coating of Soaked rice ,these Steamed Chicken dumpling are truly delectable.
Instant pot is used as a Steamer and these turn out perfectly succulent and yummy .
Steamed Rava/ Semolina Dhokla is a vegan vegetarian recipe in my Instant pot recipes which will make entertaining your vegan friends a breeze. Desserts in Instant pot ? Try the Easy Strawberry Cheesecake – 30 minute. I love my Instant pot . The Ease of cooking and cleaning is what makes these gadgets popular. The available products are Mealthy – coupon code BINNYSEASYRECIPES , Instant pot , Geek or any other brand available at Amazon works just fine.
What is this Steamed Chicken Dumpling ? The story Behind it .
Chicken flower dumplings as I like to call it , was a creation inspired by my daughter who is Gluten intolerant. She loves her dumplings. This is when I stumbled upon this amazing recipe by Chef Sanjeev Kapoor. I just made a few changes to the Recipe to make it my own. The Chicken dumpling is rolled in soaked rice. The rice blooms when steamed and the Chicken gets cooked in the process . Amazing isn’t it ?
What are the Ingredients for the Steamed Chicken Dumpling .
I always mention that you can find the exact measurements and the detailed instructions in the Recipe card. However , you can gather all that you need to make this recipe right here. Just click on the links and get all that you need to make this amazing Steamed Chicken Dumpling .
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Chicken Mince – I have used Chicken Mince antibiotic free , hormone free chicken. You could use Turkey , Ground beef, or any other meat you desire. Just wash and drain the mince . Drain off all the water so we do not have a watery mince.
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Rice – Any long Grain Rice works very well with this recipe. I have personally used Long grain rice as they bloom so well when steamed. The shorter , stickier rice will not give you a beautiful looking Dumpling . Wash the rice well , and soak for about an Hour or two. This helps the rice just steam up and cook well.
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Togarashi Seasoning- This Japanese Seasoning is a delicious blend of red chilli pepper, orange peel, black sesame seed, seaweed, white sesame seed, Japanese pepper and ginger. Usually used to sprinkle over Udon Noodles or soba Noodles. However I have used it to sprinkle over Sushi , Tuna tartare , Scallop Ceviche. Try it in these Steamed Chicken Dumplings you shall fall in love too. Togarashi does have a moderately strong level of heat, so use moderately.
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Pepper powder– You could use any pepper powder lying in the pantry. White, Black or even the Sichuan pepper powder . Just to give a kick to the recipe.
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Ginger Garlic paste– The Chicken mice has to be flavoured subtly. Using the ginger garlic paste or even freshly ground ginger and garlic adds a ton of asian flavour to the Steamed Chicken Dumplings. Home made or store bought, the freshness of these aromatics make this recipe worth every penny.
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Purple cabbage and Spring onions Greens – I like to use a lot of colourful vegetables in my dishes. Its like mums hiding the nutrition even in the most junk meals to make it healthier. The veggies even add crunch and give a whole lot of texture and flavour . Hey , but do not beat yourself up to get purple cabbage or Spring onion greens. You could use Onion , Cabbage, Cilantro, Bell peppers from your pantry.
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Salt – Diversity in salt is my key. If you notice , all salts have a varying amount of saltiness and a unique flavour. This is due to the mineral content that varies. These micro minerals are essential . So get at least 2 or 3 variety of salts Like the Sea Salt , Himalayan Pink salt, Kosher, Black salt and keep them handy. Use them to season meals depending on your mood . Believe me you shall enjoy this small yet substantial change. So go ahead make these Steamed Chicken Dumplings .
How are these Steamed Chicken Dumplings Gluten Free ?
These are absolutely Gluten free. So as I mentioned my Daughter is gluten Intolerant .
It is my general practice to try and make recipes fun and most of all Gluten free. Not all flavour comes from the dumpling Wrapper . I Made a few failed attempts before I turned to this one.
These Steamed Chicken dumplings are rolled in soaked rice. The rice in turn blooms when the chicken dumplings get steamed and cooked. There is no binding element too .
The trick is to get a fine mince and not a coarse one. No water too , soggy chicken needs egg, bread crumbs or corn starch . Not this one.
A few of my other Instant pot Steamed recipes are Rava /Semolina Dhokla This is a Savoury Indian Cake which is extremely healthy.
Steamed Broccoli is also a wonderful side to any main like Chicken , Meat or a Vegan Tofu braised with the choice of sauce.
How to make this Steamed Chicken dumpling in your Instant Pot/ Stove top bamboo Steamer ?
The recipe of Steamed Chicken Dumplings is a a super simple, since we are using rice instead of wonton or dumpling wrapper it is gluten free too.
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Begin with Soaking 1/2 cup of Long grain Rice . Wash under running water 2 to 3 times and soak the Rice in 1 cup of water
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The most important step is to start out and make the dumplings.
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Start out with adding the Chicken Mince to a medium glass bowl. The Important thing to remember is to drain the excess liquid from the mince ( This is important as you do not have to add any binding agent) The Steamed Chicken Dumplings turn out amazing even without a binding agent.
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Next add the Shredded Purple Cabbage and the Spring onion Greens . Adding in a lot of crunch to the dumpling.
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Add the Togarashi Seasoning Blend This is a slighlty Spicy yet a wonderful blend of Citrusy blend of Seaweed, Sesame, Chilli . I just love it over Rice , Udon noodles and few more dishes.
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What follows next is the Ginger and Garlic paste. I have used homemade minced Ginger and garlic. Around 4 cloves of garlic and 1 inch piece of fresh Ginger . However, you can very well use a store bought Ginger garlic paste for the same.
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Salt and pepper powder is what follows next . Season the Chicken Mince well. Just give a thorough mix , so we have a mixture of Chicken and Seasoning.
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Now ,either grease your palms with oil or just use a small bowl of water to wet the palms ( I prefer the latter) . Roll out a small ball of the Dumpling.
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Next Drain the soaked Rice and roll the Ball in Drained Soaked Uncooked Rice. The Grains of rice quickly get embedded on the Exterior wall of the Dumpling.
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Switch on the Instant pot On steam mode .
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Add a cup and a half of water to the Inner pot. Once the Water is heated .
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Place your Trivet , and cabbage lined Steamer basket inside the Inner pot . You line it with cabbage leaves to prevent the Steamed Chicken dumplings from sticking to the surface.You could alternatively line with parchment too .
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Next Place the Chicken Dumpling in the steamer basket. Close the lid of the Instant pot . Steam for 12 minutes manually . The pressure valve on venting.
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Once the timer goes of , Open the Lid and Voila! you have perfectly bloomed rice and succulent Steamed Chicken dumplings .
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Serve Hot with your Favourite Gluten Free Dipping Sauce.
Pro Tips to make these Amazingly Delicious Steamed Chicken Dumpling !
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Remember – the mince needs to be of a fine consistency. Grainy mince shall yield almost chunky dumpling .
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Soak the rice prior to starting the recipe . At least an hour or 2 before you start the process. You do not want under cooked rice.
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Incase you do not find the Togarashi seasoning , Its ok to substitute with Thai chilly powder or any other seasoning that you love.
Yield: 8 servings
Chicken dumpling
Succulent and irresistibly delicious Steamed Chicken Dumpling make a perfect meal , snack or appetiser . Gluten Free ! I like to call them Chicken Flower dumplings!
Prep Time
10 minutes
Cook Time
12 minutes
Additional Time
1 hour
Total Time
1 hour 22 minutes
Ingredients
- Chicken Mince - 1 cup
- Rice - 1 cup Washed and soaked
- Purple cabbage - 1/4 cup
- Spring onion greens- 1/4 cup
- Togarashi seasoning -2 tsp
- Ginger garlic paste- 1 tsp
- pepper powder- 1/4 tsp
- salt- 1/2 tsp
Instructions
- Begin with Soaking 1/2 cup of Long grain Rice . Wash under running water 2 to 3 times and soak the Rice in 1 cup of water .
- The most important step is to start out and make the dumplings.
- Start out with adding the Chicken Mince to a medium glass bowl.
- Next add the Shredded Purple Cabbage and the Spring onion Greens .
- Add the Togarashi Seasoning Blend
- What follows next is the Ginger and Garlic paste. I have used homemade minced Ginger and garlic.( Around 4 cloves of garlic and 1 inch piece of fresh Ginger .
- However, you can very well use a store bought Ginger garlic paste for the same
- Salt and pepper powder is what follows next . Season the Chicken Mince well.Grease your palms with oil or just use a small bowl of water to wet the palms
- Roll out a small ball of the Dumpling.
Next Drain the soaked Rice and roll the Ball in Drained Soaked Uncooked Rice. The Grains of rice quickly get embedded on the Exterior wall of the Dumpling. - Switch on the Instant pot On steam mode .
- Add a cup and a half of water to the Inner pot. Once the Water is heated .
- Place your Trivet , and cabbage lined Steamer basket inside the Inner pot . You line it with cabbage leaves to prevent the Steamed Chicken dumplings from sticking to the surface.You could alternatively line with parchment too .
- Next Place the Chicken Dumpling in the steamer basket. Close the lid of the Instant pot . Steam for 12 minutes manually . The pressure valve on venting.
- Once the timer goes of , Open the Lid and Voila! you have perfectly bloomed rice and succulent Steamed Chicken dumplings .
- Serve Hot with your Favourite Gluten Free Dipping Sauce.
Notes
- The Important thing to remember is to drain the excess liquid from the mince ( This is important as you do not have to add any binding agent) The Steamed Chicken Dumplings turn out amazing even without a binding agent.
Remember - the mince needs to be of a fine consistency. Grainy mince shall yield almost chunky dumpling .
Soak the rice prior to starting the recipe . At least an hour or 2 before you start the process. You do not want under cooked rice.
Incase you do not find the Togarashi seasoning , Its ok to substitute with Thai chilly powder or any other seasoning that you love.
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Nutrition Information
Yield
8 servingsServing Size
1Amount Per Serving Calories 69Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 252mgCarbohydrates 8gFiber 1gSugar 0gProtein 5g
The Nutritional information is for reference purpose only. Kindly contact a nutritionist for the same.
Hi Binny,
Can you please confirm that while the chicken is steaming that the valve should be set to the vent position rather than closed in the typical sealing position?
Also, can you give a comparison of how small the ball of chicken should be (ie. Size of an olive, walnut, etc).
Lastly can these dumplings be frozen after cooking and reheated to serve later? If so, what is the best method for reheated them?
Thanks!
Thank you for connecting.
It is mentioned in the recipe card that the Chicken dumplings be steamed , hence the valve remains on venting position.
The size made here is the size of a walnut or a table tennis ball. You could make smaller (size of an olive ) and steam for 10 minutes. The time considered is for the chicken mince to cook and also the rice to fully bloom . You do not want undercooked rice.
lastly , you could freeze them once cooked. However the rice seems to fall off as it freezes . So the appearance changes. I have frozen the rolled balls (uncooked ) and cooked them once they thaw , roll them in soaked rice and steam to get the Flowers.
Do let me know if there is anything else thatI could help with. You could refer to the recipe card. It can be printed. do let me know once you happen to make them.