Homemade Dumplings Recipe with Chicken Adobo

How to make it

1. Prepare the Dumpling Filling Mix: In a bowl, mix the ground chicken, sliced scallions, 1 Tbsp. Lee Kum Kee Minced Garlic, 1 Tbsp. Lee Kum Kee Premium Oyster Sauce, 1 Tbsp. Lee Kum Kee Premium Soy Sauce, 1 tsp. Lee Kum Kee Premium Dark Soy Sauce, and ½ tsp. black pepper until well combined.
2. Fill and Fold the Dumplings: Hold a dumpling wrapper flat in one hand and place 1 tsp of filling in the center. Wet the edge with a fingertip dipped in water, then fold in half into a half-moon and pinch the center to seal. Starting from the center, pleat one side into 4 to 5 small folds, pressing each pleat against the back layer to seal; repeat on the other side. Set aside and repeat with remaining wrappers, keeping them covered with a damp towel.
3. Prepare the Adobo Sauce Mix: In a small bowl, whisk together the 1/3 cup water, 2 Tbsp. Lee Kum Kee Premium Oyster Sauce, remaining 2 Tbsp. Lee Kum Kee Premium Soy Sauce, remaining 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce, 2 Tbsp. Lee Kum Kee Seasoned Rice Vinegar, sugar, and the remaining ½ tsp black pepper. Set the adobo sauce aside.
4. Cook the Dumplings and Sauce: Heat 1 Tbsp oil in a large skillet over medium heat. Arrange the dumplings in a single layer, flat side down, and sear until golden on the bottom, about 2 minutes. Add the remaining 1 Tbsp oil, pour in the adobo sauce, and add the bay leaves. Cover and simmer until the dumplings are cooked through and the wrappers are tender, about 8 minutes.

5. Reduce and Serve: Uncover and let the sauce reduce and thicken slightly, swirling the pan occasionally, about 2 minutes. Discard the bay leaves, transfer dumplings to a plate, spoon the sauce over top, and garnish with scallions.

    

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