Steamed Chicken Chumil

Ingredients

• 500 g Boneless, skinless chicken thighs (cut into large cubes then coarsely chopped)
• 20 leaves Dehydrated ravioli wrappers (rehydrated 2 h before use)
• 10 g Fresh ginger (grated (about a 2 cm piece))
• 1 bunch Green onion (bunch) (roughly chopped)
• 30 g Frozen peas (for garnish)
• 1 small Carrot (cut into brunoise (optional))
• 30 ml Sesame oil (for filling and sauce)
• 30 ml Soy sauce (for filling and sauce)
• to taste Black pepper (freshly ground)
• 5 g Cornstarch (1 tsp, to bind the filling)
• 15 ml Chinese black vinegar (for the sauce)
• 30 ml Water (for the sauce)
• 7.5 ml Spicy oil (½ tbsp, for the sauce)

Instructions

1. Rehydrate the ravioli wrappers

   Place the dehydrated ravioli wrappers in warm water and let them rehydrate for about 2 h. Drain well before handling.

   Time: PT15M

2. Prepare the chicken

   Debone the thigh pieces, remove the skin, cut the meat into large cubes then coarsely chop.

   Time: PT15M

3. Prepare the vegetables

   Roughly chop the green onion, grate the ginger, cut the carrot into brunoise (if using) and prepare the peas.

   Time: PT8M

4. Mix the filling

   In a large bowl, combine the chopped chicken, onion, grated ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, black pepper and cornstarch. Mix well until you obtain a homogeneous filling.

   Time: PT7M

5. Trim the wrappers

   Remove the four corners of each ravioli wrapper (about 1 cm) to obtain a uniform shape for folding.

   Time: PT5M

6. Form the chumils

   Place a well‑rounded teaspoon of filling in the center of each wrapper, fold the edges by gently pressing with thumb and index finger, then seal by pressing around the filling with the ring finger and middle finger. Form a small tightly‑closed packet.

   Time: PT10M

7. Arrange in the steamer basket

   Line the steamer basket with a perforated parchment paper sheet. Place the chumils spaced slightly apart.

   Time: PT3M

8. Steam cooking

   Bring the water in the bottom of the pot to a boil, place the steamer basket on top and steam the dumplings for 12 minutes.

   Time: PT12M

   Temperature: 100°C

9. Prepare the sauce

   In a small bowl, mix 1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 2 tbsp water, ½ tbsp spicy oil, 1 tbsp sesame oil and ½ tbsp grated ginger. Stir until homogeneous.

   Time: PT5M

10. Serve

    Place the chumils on plates, drizzle with sauce and garnish with peas or carrot brunoise.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: chicken breast
• Instead of Dehydrated ravioli wrappers: wonton wrappers
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Green onion (bunch): white onion
• Instead of Frozen peas: fresh peas
• Instead of Carrot: zucchini
• Instead of Sesame oil: walnut oil
• Instead of Soy sauce: tamari
• Instead of Black pepper: white pepper
• Instead of Cornstarch: rice flour
• Instead of Chinese black vinegar: rice vinegar + soy sauce
• Instead of Water: light broth
• Instead of Spicy oil: sriracha sauce

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl (salad bowl)
• Fine grater (optional)
• Teaspoon
• Tablespoon
• Steamer basket
• Steamer pot or saucepan
• Perforated parchment paper (optional)
• Wooden spatula (optional)
• Sauce bowl

Critical Steps — Do Not Skip

• Rehydrate the ravioli wrappers
• Mix the filling
• Form the chumils
• Steam cooking

Chef Tips from the Video

• Use high‑quality chicken for extra tenderness.
• A small drizzle of sesame oil on the filling before folding adds extra aroma.
• For a crunchy touch, sprinkle the dumplings with toasted sesame seeds before cooking.

Troubleshooting

Storage

Refrigerator: Store cooked chumils in an airtight container for up to 2 days.

Freezer: After cooking, let cool then pack the dumplings on a tray and freeze for 1 month. Reheat by steaming.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Rehydrate the ravioli wrappers the day before.
• Prepare the filling and keep it refrigerated for 12 hours before use.
• The sauce can be made ahead and kept chilled.