Homemade Chinese Chicken Dumplings with Balsamic Vinegar by Jenny Yennee

Dumplings skin
Ingredients
300g unbleached plain flour
150ml warm water
1/4 tsp salt

Method: 

1. Mix all ingredients into mixing bowl, knead until smooth dough. Set aside, rest for about 1hour. 

2. Roll the dough to form a long strip, divide the dough into 25- 30g each. 

3. Flatten the dough, wrap in the fllings and mould it into plum blossom shape / dumpling shape. 

4. Steam for 8-10mins.

5. Served the hot dumplings with dipping sauce~ balsamic vinegar.

Dumpling filling
300g mince chicken drumstick + chicken breast
Chinese cabbage
Corianders
Scallions
1pc Red onion
2-3 slices Ginger

Seasonings
Sesame oil
Pepper
Light soy sauce
Salt
Huadiao wine

Method :
1.Combine minced chicken filling with all the seasonings and mix well. Marinate for at least 30 mins.