Chicken and Pork Dumpling w/ Sautéed Broccolini with Kimchi

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Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 25 Minutes
Cook Time: 75 Minutes
Serving Size: 3-5 people


Chicken and Pork Dumpling Wrapper


  • 3 ⅜ cups all-purpose flour

  • 1 ⅓ cup water

  • ½ teaspoon salt

Work Surface

  • 3 cups all-purpose flour

Chicken and Pork Dumpling Filling

  • 2 cups Springer Mountain Farms © ground chicken

  • 1 cup pork, grounded

  • ½ cup bacon, chopped

  • 2 Tablespoons scallion

  • 1 teaspoon sesame seeds

  • 1 teaspoon ginger, chopped

Assembled Chicken and Pork Dumpling

  • Pork and Chicken Dumpling Wrapper

  • Pork and Chicken Dumpling Filling

  • 2 each eggs, large; beaten

Chicken and Pork Dumpling Cooking

  • Assembled Chicken and Pork Dumplings

  • Canola Oil

Sautéed Broccolini w/ Kimchi

  • 1 Tablespoon canola oil

  • 1 pound broccolini

  • ¼ cup kimchi, minced

  • ¼ cup soy sauce

  • 2 Tablespoons mirin

  • ½ cup chicken stock


  • ½ cup cilantro, rough chop

  • ½ cup green onions, sliced thin on the biased


For the Chicken and Pork Dumpling Wrapper:

  1. Using a food processor with the dough attachment, take the lid off. Add flour (as shown in the Dough section) and salt then close the lid

  2. Pulse a few times for the flour and salt to be integrated

  3. Read this step in its entirety prior to carrying through with the stated action: Ensure your food processor lid is setup so while it’s pulsing, you are able to add water consistently. Slowly pour water into the food processor while on low pulse until dough forms. Depending on the flour you use, you may have excess or require a tablespoon or two more. What you are looking for is for the dough to be spinning around in the food processor in a single mass. Note: if you do not own a food processor with such a lid, incorporate 1-2 Tablespoons of water at a time; mixing until no more water remains or is absorbed by the flour/dough mixture

  4. Turn off food processor and remove dough into a bowl. You may wish to sprinkle some flour onto the dough to reduce the dough from sticking

  5. Depending on your work surface, sprinkle evenly between 1-3 teaspoons of flour on your work surface

  6. With the work surface lightly covered with flour, place dough on top

  7. Cut the ball of dough in half and place one of the two halves to the side

  8. Now gently roll the halved piece of dough into another ball

  9. Using a rolling pin, roll the dough until it’s a single thin sheet; it should be paper thin - dough sheets almost translucent

  10. Cut sheets into as many small 3 inch squares, this is your dumpling wrapper. Dust with a final even layer of flour to prevent sticking.

  11. Stack the dumpling wrappers on a clean plate and set aside

For the Chicken and Pork Dumpling Filling:

  1. Next in a large mixing bowl, add all the ingredients and mix until everything is well incorporated

  2. (optional) Cover the mixing bowl with plastic wrap and place in fridge for 5-10 minutes to allow the flavors to intermingle

  3. Set aside temporarily

For Combining Wrapper with Filling:

  1. Dust the plate you’ll be placing the filled dumplings onto with flour

  2. From your stack of dumpling wrappers, carefully peel away a single wrapper and lay it flat on the palm of your hand

  3. Next with a teaspoon, scoop a large marble sized clump of the Chicken and Pork Dumpling Filling and place it in the center of the dumpling wrapper now in your hand

  4. Using a brush or equivalent, add a lite/thin layer of the beaten egg to each of the edges, this will act as the binding agent; but be careful not to add too much

  5. In the manner to fold a triangle, take one corner of the dumpling wrapper and fold it diagonally, ensuring that each of the edges are aligned - one on top of the other

  6. Lightly tap to seal the edges and place on the flour dusted plate

  7. Repeat steps 16 through 20 until all of your Chicken and Pork Dumpling Filling or the Chicken and Pork Dumpling Wrapper are used up

For Cooking the Chicken and Pork Dumpling:

  1. In a skillet over medium heat, add roughly 2 Tablespoons of oil per cooking each batch of dumplings

  2. Carefully lay Assembled Chicken and Pork Dumplings onto the pan, make sure not over-crowd

  3. Sear each side for 2-3 minutes

  4. For the next step, make sure to have the lid handy. Once adding the water, quickly place the lid on top to prevent splattering

  5. Once water has completely evaporated, remove dumplings onto a clean plate.

  6. Repeat steps 22 - 26 until all dumplings are cooked

For Sautéed Broccolini w/ Kimchi

  1. Wipe down the skillet and turn the heat to medium-high heat

  2. Add oil and broccolini; now start to char the greens - roughly 4-6 minutes for each side

  3. Now add kimchi, stock, soy sauce, and mirin


  1. In a large plate, scatter Sauteed Broccolini w/ Kimchi to the bottom of the plate

  2. Next, layer on top the cooked Chicken and Pork Dumpling

  3. Finally, sprinkle desired garnishes

  4. Serve and enjoy!

Matt Wong