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Homemade dumplings recipe, Kung fu Panda Dumplings Recipe

March 31, 2016 by Suguna Vinodh 17 Comments

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kung-fu-panda-dumplings

My son is a great fan of Master Po ( me too ) and ever since we saw Kung fu Panda 3, we have been contemplating everyday to recreate “Master Po” style dumplings. The round ones. So we decided to make dragon warrior inspired chicken dumplings from scratch. After a couple of failed messy attempts, we managed to get pretty decent ones. As good as the ones at Mr. Pings Noodle shop if we say so ourselves. Please bear with our dumpling pleating skills. We are as messy as Po in that area.

I think Kung fu Panda is one of the awesome-est animated films of the recent years. The clumsy, childish panda becoming the dragon warrior is a brilliant story that stays for a long time. One of my favorite lines from the kung fu panda series is the one about the secret ingredient of the noodle soup.
Mr. Ping – “Po, I think it’s time I told you something I should have told you a long time ago! The secret ingredient of my secret ingredient soup is, ah ah The secret ingredient is……… NOTHING.”
Po – “Huh ?”
Mr. Ping – “You heard me. Nothing!There is no secret ingredient!”
Po – “Wait, wait, it’s just plain old Noodle Soup? You don’t add some kind of special sauce or something?”
Mr. Ping – “Don’t have to! To make something special, you just have to believe it’s special.”

panda-dumplings

So, presenting to you Dragon Warrior inspired chicken dumplings.

First we tackle the dumpling wrapper. We will make dough from scratch.

Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the hot water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Well rested dough is easier to work when making dumplings. Remove the dough couple of hours before from the refrigerator and let it come to room temperature before rolling.

kung-fu-panda-dumplings-recipe-dough

In the mean time, make the filling. Here is the recipe for the filling.
Add in the ground chicken (just pulse the boneless chicken several times in the mixie), finely chopped spring onions, coriander leaves, finely minced ginger,  finely minced green chillies, soy sauce, little pinch of salt and one egg. Mix well until its combined. Use your hands to mix well. The filling is ready!

kung-fu-panda-dumplings-recipe-filling

Lets finish our wrapper business!
Dust the work surface with flour and roll the dough into thin sheets. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.

kung-fu-panda-dumplings-recipe-wrapper

Its filling time. Now get your kitchen counter ready!
Get the dumpling wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats. Watch this video on how to wrap dumplings. Repeat with all the wrappers and the filling. Enjoy it with your kids. The aim is not perfect pleating. The aim is to have fun!
Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a cabbage lined steamer for 12 minutes. Idli cooker works perfectly too.

kung-fu-panda-dumplings-recipe-steam

Serve hot with a dash of soy sauce for dipping. Ever since we moved to Hong Kong, Vedant has been trying hard to get the art of eating with chopsticks. I can say that he has come close.

kung-fu-panda-dumplings-recipe-chopstick

Enjoy the dumplings!

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kung-fu-panda-dumplings-recipe

Kung fu Panda Dumplings Recipe


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Total Time: 2 hours 20 mins
  • Yield: 20 1x
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Description

Asian Style Chicken Dumplings recipe inspired from the movie Kungu fu panda. Wrappers made from scratch with ground chicken filling.


Ingredients

Scale

For the wrapper

  • 1 1/2 cups All purpose flour (maida)
  • 1/2 – 3/4 cups very hot water (approx)
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoon vegetable oil
  • Extra flour for dusting

For the filling

  • 250 grams boneless chicken, ground
  • 7–8 stalks spring onions, finely chopped
  • 4 sprigs coriander leaves, finely chopped
  • 1 inch piece ginger, finely minced
  • 1 teaspoon soy sauce,
  • 2 green chillies, finely minced
  • 1 egg
  • little pinch of salt
  • 2–3 leaves of Cabbage for lining the steamer

Instructions

  1. Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the hot water and mix well. Knead the dough for 3-4 minutes until soft and pliable. Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Remove the dough couple of hours before from the refrigerator and let it come to room temperature.
  2. Mix all the ingredients listed under filling. Combine well. Set aside.
  3. Dust the work surface with flour and roll the dough into thin sheets. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
  4. Place 1 tablespoon of filling on each dumpling wrapper. Pleat the dough to form dumpling.
  5. Steam the dumplings in a cabbage lined steamer for 12 minutes.
  6. Serve hot.
  • Category: Appetizer
  • Cuisine: Asian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Kalveen says

    December 30, 2020 at 3:25 am

    Very good recipe. Thanks a lot. Greeting from South America (Colombia).

    Reply
    • Suguna Vinodh says

      December 30, 2020 at 3:27 pm

      thank you!

      Reply
  2. Arthi Madan says

    April 13, 2020 at 4:24 pm

    Hi mam!! Planning to try this out today..Can i boil the chicken before adding it to the mixture?

    Reply
    • Suguna Vinodh says

      April 13, 2020 at 4:40 pm

      The chicken will be overcooked if you boil it before. Since we are using minced chicken, it cooks fast and will be juicy when cooked inside the dumpling wrapper.

      Reply
      • Arthi Madan says

        April 13, 2020 at 10:31 pm

        Okay mam! Thank you will try it and let you know how it turns out! By the way thank you for your wonderful recipes!!

        Reply
  3. Zeynep says

    April 13, 2020 at 10:20 am

    Can we boil them in water?

    Reply
  4. Nargess says

    March 27, 2020 at 2:14 am

    Hi Dear Suguna
    Thanks for your useful recepie.
    My son is like yours so I’II try it surely.

    ★★★★★

    Reply
  5. Jenna says

    March 4, 2020 at 7:20 am

    How many does this make?

    Reply
  6. Maria.k says

    December 5, 2019 at 1:34 pm

    👍👍

    Reply
  7. Olivia C says

    September 14, 2018 at 10:33 pm

    Can I use the dough without it being rested overnight?

    ★★★★★

    Reply
  8. Stephanie says

    August 15, 2018 at 2:14 am

    Love it! I’m going to make this dumplings this weekend 😍. Question.. can I use rice flour instead? Thank you!!

    Reply
  9. shaunna blake says

    August 1, 2017 at 6:19 am

    How big are the rounds? Hard to see what you used to cut them out with.

    Reply
    • Suguna Vinodh says

      August 1, 2017 at 2:10 pm

      Its about 1.5 inches in diameter.

      Reply
  10. Bhuvana says

    December 17, 2016 at 9:05 am

    Love the way you had written the introduction part. Made me wanna try it 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 17, 2016 at 11:22 am

      Thank you!

      Reply
  11. Sunitha says

    March 31, 2016 at 8:00 pm

    Looks like he has really mastered the art of eating with chopsticks. Looks yummy.. Got to try..

    Reply
    • Suguna Vinodh says

      March 31, 2016 at 10:44 pm

      🙂

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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