Black Pepper Chicken Spring Rolls + Chili Basil Dumplings Recipes

Here are two more of the recipes from my Homemade Dim Sum lineup. These were also inspired by some of our favorites from Ping Pong. After a lot of trial and error, I found what I think is a tasty balance for these. These are great as part of your own dim sum spread or as a party appetizer. Enjoy!

Black Pepper Chicken Spring Rolls

Ingredients

• Chicken Breasts (2-3)
• 2 tbsp. Honey
• Black Pepper
• Black Pepper Sauce (found in the ethnic foods aisle)
• Soy Sauce
• Spring Roll Wrappers

Preparing the Filling

1. Cook the chicken breasts all the way through, then mince them.

2. Return the chicken to a frying pan over low heat.

3. Add the honey and stir until the chicen is coated.

4. Add the black pepper sauce to your liking and use the extra black pepper and soy sauce to adjust the seasoning to your taste.

5. Remove from heat, place in a bowl, and set aside.

Assembling the Spring Rolls

1. Thaw the spring roll wrappers according to the package instructions

2. Spoon the filling into the wrappers and roll them being sure to seal all of the edges.

Note: Be sure not to overfill them. If you do, them might burst when you fry them. I overfilled the batch above. They don't look the prettiest, but they are still tasty!

Cooking Instructions

Cook the spring rolls in a deep fryer or in a pot of oil (I recommend using vegetable or canola oil). The oil temperature should be about 350 degrees Fahrenheit. Be careful, the oil will by very hot. Submerge the spring rolls for 60 seconds or until the wrapper is thoroughly cooked. I suggest using a spider or tongs to move the spring rolls into and out of the oil. Place spring rolls on a plate lined with a paper towel to absorb excess oil. Allow to cool to a comfortable temperature and serve with your choice of sauce (my favorite is the chili sauce below!)

Chili Sauce

• Ground Chili Paste
• Brown Sugar
• Sesame Oil

Combine 2 parts chili paste with 1 part brown sugar and 1 part sesame oil. Heat and serve.

Note: These ratios can be adjusted for your desired taste. The chili paste adds heat, the sesame oil thins out the sauce, and the brown sugar balances the heat. I suggest starting and then tasting frequently until you are satisfied with the result.

Chili Basil Dumplings
Ingredients

• Dumpling Wrappers, thawed
• Vermicelli Rice Noodles
• Thai Basil, finely chopped
• Chili Peppers, finely chopped (I use either Thai or Vietnamese Chilis, but you can use whichever you prefer)

Assembly Instructions

1. Prepare the vermicelli according to the package instructions (usually boil for about 3 minutes, then rinse under cold water for 1 minute).

2. Roll out dumpling wrappers slightly with a rolling pin.

3. Fill dumplings with vermicelli, basil, and a sprinkling of chili (adjust these amounts to you taste preference).

4. Fold dumplings, making sure to seal the edges.

Cooking Instructions

Using a griddle pan on medium heat(or a fry pan if you don't have a griddle pan), lightly coat it with oil. Place dumplings on the pan and allow them to cook for about 2 minutes, until cooked and grill marks are appearing, then flip over and repeat for the opposite side. You can also pour a small amount of water onto the pan during the cooking process, which will steam them a bit and keep them from burning.

Once the dumpling wrappers are cooked to your liking, plate and serve with soy sauce.

Honey Glazed BBQ Chicken Puffs Recipe

As promised, I'm writing up the recipes from my Homemade Dim Sum post. Here is the recipe for the Honey Glazed BBQ Chicken Puffs. These were inspired by the honey roasted chicken puffs from Ping Pong Dim Sum. Although nothing, at least in my opinion, will ever be as good as the original, these come pretty close!

Ingredients:

• Puff Pastry (I use Pepperidge Farms located in the freezer section)
• 2-3 Chicken Breasts
• BBQ Sauce of Choice (I've tried them with both Chinese BBQ sauce and a regular sauce, both are tasty!)
• Soy Sauce
• Salt and Pepper
• 1 Egg
• 1 Tbsp. Honey
• 1 Tsp. Water

Filling:

1. Pan fry or bake chicken breasts. 

2. Shred or mince the chicken and return to a a skillet.

3. Add the BBQ Sauce, a small amount of soy sauce, and salt and pepper to your liking.

4. Simmer over medium heat for 1-2 minutes, stirring frequently, until chicken is coated and sauce is warm.

5. Place filling in a bowl and set aside.

Assembling and cooking the puffs:

1. Start by thawing out your puff pastry according to the package instructions and then unfold one sheet on a baking sheet that is either greased or lined with parchment paper.

2. Cut the puff pastry sheet into nine squares.

3. Spoon the filling into the center of each of the squares.

4. Fold one side of the pastry over to the center, then fold over the side slightly overlapping and pressed closed.

5. Flip the puff over and pinch down the sides to seal.

6. Whisk one egg in a small bowl to create an egg wash and using a basting brush coat the tops of the puffs.

7. Thin out 1 tbsp. of honey by adding 1 tsp. of water and whisking in a small prep cup. Use a basting brush to coat the puffs with the honey glaze.

8. Cook for 15-18 minutes until flaky and golden brown

9. Allow to cool, plate, and enjoy!

Homemade Dim Sum

One of my best friends, who also happens to be my favorite foodie, was visiting this weekend and we decided to try our hand at some homemade dim sum. We're working on putting together the recipes and I'll post them soon!

Fried Chicken and Vegetable Dumplings

I've made the occasional plate of spring rolls or dumplings and she has made her fair share of one recipe or another, so we had the basic technique down.   

Black Pepper Chicken Spring Rolls

We braved H Mart, the Asian grocer, on a Saturday afternoon to pick up ingredients. If you've ever been to an H Mart on the weekend, you know how crazy it can get! After about an hour of wandering through the aisles and one broken jar of black pepper sauce later, we thought we had everything we needed. The three subsequent trips Shoprite proved us wrong. 

Pan Fried Chili Basil Dumplings

We honestly couldn't decide on just one or two types to make. So we made a lot. It honestly looked like we were starting a catering business in my kitchen. There were fry pans and prep bowls and steamer baskets everywhere.

Fried Hoisin Pork Dumplings

But in the end we had a delicious mini buffet of homemade dim sum that was more than enough for us, the hubby, and his friend. We were all stuffed!

Steam Chicken and Vegetable Dumplings

I will work on writing up the recipes and a tutorial to share. Once you learn how to roll and cook the wrappers, the possibilities for fillings are only limited by your imagination =)

Update: I'm linking the recipes to the captions as I post them.

Honey Glazed BBQ Chicken Puffs with a side of Pickled Carrots and Cucumber