These Chinese chicken gnocchi are simple to prepare, juicy and tasty. While the pork is the most common stuffing of gnocchi that you will find in China, the chicken dumplings are also delicious, until you keep in mind some important suggestions.
We have everything you need to know – and a video, in this post!
Amplify the flavor in a chicken dumpling
Growing up in a family with my mom and grandmother Shanghainese who guides our family members of family members, pork fillings have dominated our Making sessions. It is not a surprise: the pig is the filling of gnocchi of choice in most of China.
But we know that many of you do not eat pork or simply prefer chicken for various reasons. Good news: Chicken makes a fantastic filling gnocchia with the right approach!
We have already shared our chicken and zucchini and gnocchi gnocchi gnocchi and mushrooms on the blog. Today we go back to the origins with a classic chicken gnocchi recipe with napa cabbage, ginger and optional dry shiitake mushrooms for an additional umami push.
To make a good chicken dumpling, you must amplify the flavor of what is certainly a milder protein than a pork.
Chicken and ginger are natural twin souls! Although in general we do not heavily do with ginger in shutters of gnocchi, its bright and zincious flavor makes miracles with chicken. The cabbage Napa adds a sweet sweetness and humidity to each bite.
The key to juicy chicken gnocchi
Here is the golden rule of chicken gnocchi: dark meat is your best friend! The minced chicken thigh meat has more fat and flavor, making it ideal for the stuffing of gnocchi. The problem? Most supermarkets sell only ground chicken breast.
You have two options: use white meat and add extra oil to compensate the thinness or take some chicken thighs without disoxed skin and cut the meat by hand!
All you need is a trusted mannaia (or a heavy chef knife) and a cutting board to produce chicken on the ground perfectly structured at home. Look at my mother’s technique on how to grind meat without grinder in a few minutes!
StoreBOUGHT VS. homemade
For busy cooks, the wraps purchased in the shop are fantastic! Throughout my childhood, we have always used the shop. If your Asian market offers multiple options, look for shanghai -style gnocchi wraps: they are thinner and more flexible than their northern counterparts, making them easier to fold and bend.
Having said that, homemade envelope offer an unbeatable rubbery plot, especially for boiled gnocchi. In addition, they are naturally self-realistic, eliminating the need for water during assembly!
To create your gnocchi casing, you will need:
3⅓ cups (470 g) flour for all uses
1 cup (235 ml) water
Add the flour to a large bowl. Pour the water gradually while working it in the flour until a rough mixture is formed. Knead for about 10 minutes until it is smooth.
Cover with a damp cloth and let the dough rest for 1 hour.
The rest time will allow gluten to relax, making the dough more flexible and elastic.
Make-ahead instructions/freezer
IMPORTANT TIP: if you are not cooking your gnocchi immediately, freezing is a must. Never keep raw gnocchi assembled or you will end with a messy mess!
To freeze your gnocchi: organize them on a parchment baking tray, ensuring that it is not touching. Cover the sheet with a plastic wrapping (clean bags for plastic shopping work very well!) And freezes during the night. Once they are frozen solid, transfer to the freezer bags for longer conservation. For the best quality, have fun within 3 months.
Gnocchi are a food at any time. Fry, boil or steam these gnocchi for breakfast, lunch or dinner. Do these, enjoy a little cool and then freeze the rest for unexpected gnocchi cravings and emergency meals!
Video: Watch us!
Chinese chicken gnocchi: instructions for recipes
Wash your napa cabbage in a large bowl of water:
Cut the cabbage leaves in a longitudinal sense into thin stripes, then cut finely in a transversal way.
Put in a large bowl and mix the salt so that all the cabbage is covered. Put aside for 30 minutes (no longer!) To allow the salt to extract the water from the cabbage.
In a large bowl, add the ground chicken, finely chopped mushrooms (if used), shaxing wine, neutral oil, light soy sauce, ginger, sugar, sesame oil and white pepper.
Add the chicken broth and mix vigorously with a pair of chopsticks or a wooden spoon for 10-15 minutes, until it forms a cohesive pasta. (Alternatively, mix with a rubber spatula until the chicken absorbs most of the liquid, then mix in the bowl of a support mixer equipped with a low -speed palette attachment for 7 minutes.)
Squeeze the dry napa cabbage.
Then add to the filling mixture. Mix for another 2-3 minutes to incorporate the cabbage into the filling.
Assemble the gnocchi: If you use the shop wrapping, wet the external edges of a wrapping with water and add about a filling spoon in the middle. Pleasure the closed envelope, making sure it is well sealed and using a small touch of water to fix the folds if necessary. (See our post on how to fold the gnocchi 4 ways for more details.)
If you use homemade envelope, no water is needed.
Place on a parchment baking tray so that the gnocchi does not touch. Repeat until you assembled all the gnocchi.
Once assembled, cook or freeze immediately.
To boil: Boil a large pot of water, add the gnocchi, mix constantly and let the water return to the boil. Cook over low heat for 6-8 minutes (shorter for fresh gnocchi, longer for frozen).
To pan-friend: Heat a couple of tablespoons of oil in a non-stick pan over medium-high heat. Place the gnocchi in the pan and fry until the funds are a light golden brown. Pour a thin layer of water into the pan, cover and reduce the medium-low heat. Cook until the water evaporated. Discover, increase the medium-high heat and fry for a few more minutes, until the bottom of the gnocchi is crunchy.
Steam: Place the gnocchi in a steaming basket lined with wet gauze, perforated parchment paper or thin cabbage leaves. Steam on boiling water over medium-high heat for 8-10 minutes (shorter for fresh gnocchi, longer for frozen).
To freeze: Strictly wrap the pan with plastic wrapping or clean the grocery bags and transfer to the freezer. Freeze during the night, then transfer the gnocchi to bags by freezer for the storage of the longer term freezer.
Chinese chicken gnocchi
These Chinese chicken gnocchi are simple to prepare, juicy and tasty. They are delicious, as long as you keep in mind some important suggestions!
Serves: 8
Prep: 1 Now 30 minutes
Cooked: 10 minutes
Total: 1 Now 40 minutes
Prevent the screen from becoming dark
Instructions
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Cut the cabbage leaves in a longitudinal sense into thin stripes, then cut finely in a transversal way. Put in a large bowl and mix the salt so that all the cabbage is covered. Put aside for 30 minutes (no longer!) To allow the salt to extract the water from the cabbage.
-
In a large bowl, add the ground chicken, finely chopped mushrooms (if used), shaxing wine, neutral oil, light soy sauce, ginger, sugar, sesame oil and white pepper. Add the chicken broth and mix vigorously with a pair of chopsticks or a wooden spoon for 10-15 minutes, until it forms a cohesive pasta. (Alternatively, mix with a rubber spatula until the chicken absorbs most of the liquid, then mix in the bowl of a support mixer equipped with a low -speed palette attachment for 7 minutes.)
-
Squeeze the napa cabbage, then add the filling mixture. Mix for another 2-3 minutes to incorporate the cabbage into the filling.
-
Assemble the gnocchi. If you use the shop wrapping, wet the external edges of a wrapping with water and add about a filling spoon in the middle. Pleasure the closed envelope, making sure it is well sealed and using a small touch of water to fix the folds if necessary. (See our post on how to fold the gnocchi 4 ways for more details.) If you use homemade wraps, no water is needed. Place on a parchment baking tray so that the gnocchi does not touch. Repeat until you assembled all the gnocchi.
-
Once assembled, cook or freeze immediately.
-
To boil: Boil a large pot of water, add the gnocchi, mix constantly and let the water return to the boil. Cook over low heat for 6-8 minutes (shorter for fresh gnocchi, longer for frozen).
-
To pan-friend: Heat a couple of tablespoons of oil in a non-stick pan over medium-high heat. Place the gnocchi in the pan and fry until the funds are a light golden brown. Pour a thin layer of water into the pan, cover and reduce the medium-low heat. Cook until the water evaporated. Discover, increase the medium-high heat and fry for a few more minutes, until the bottom of the gnocchi is crunchy.
-
Steam: Place the gnocchi in a steaming basket lined with wet gauze, perforated parchment paper or thin cabbage leaves. Steam on boiling water over medium-high heat for 8-10 minutes (shorter for fresh gnocchi, longer for frozen).
-
To freeze: Strictly wrap the pan with plastic wrapping or clean the grocery bags and transfer to the freezer. Freeze during the night, then transfer the gnocchi to bags by freezer for the storage of the longer term freezer.
Nutritional facts
Calories: 325Kcal (16%) Carbohydrates: 44G (15%) Protein: 18G (36%) Fat: 8G (12%) Saturated fat: 1G (5%) Polynsaturo fat: 2G Monolysatuine fat: 4G Trans fat: 0.02G Cholesterol: 54mg (18%) Sodium: 398mg (17%) Potassium: 364mg (10%) Fiber: 2G (8%) Sugar: 2G (2%) Vitamin A: 194Iu (4%) Vitamin C: 15mg (18%) Soccer: 59mg (6%) Iron: 3mg (17%)
