Tamara Graffen - Roast Chicken Rosemary Dumplings
Rosemary and Ginger Chicken Broth
4 chicken wings, chopped into 3cm pieces
1L chicken stock
3cm piece of ginger, sliced
6 sprigs rosemary
Garlic Rosemary Oil
½ cup oil
2 cloves garlic, finely sliced
2 sprigs rosemary, leaves only
Kecap Manis Glaze
100g kecap manis
100g chinkiang vinegar
Rosemary Salt Chicken Skin
2 chicken thighs, skin on
1 tbsp finely chopped rosemary
1 tbsp salt flakes
Rosemary Chicken Dumpling Filling
2 sprigs rosemary, leaves only
reserved skinless chicken thighs
1 long red chilli, roughly chopped
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves, crushed
pinch of fine salt
Crispy Dumpling Skins
reserved Dumpling Pastry discs
oil, for deep frying
finely ground fresh rosemary, sieved
salt and pepper, to season
- Preheat oven to 200°C.
- For the Rosemary and Ginger Chicken Broth, place a heavy based roasting tray over a high heat. Once hot, add chicken wing pieces and cook, turning often, until golden brown and caramelised.
- Add the chicken stock and stir to deglaze the pan. Add the ginger and rosemary and reduce heat to medium. Stir until the liquid has reduced by 1/3 and flavour of rosemary has developed, approximately 18-20 minutes.
- Strain through a fine sieve into a serving jug and set aside, keeping warm.
- Meanwhile, for the Garlic Rosemary Oil, heat oil in a small saucepan over medium heat to 155°C.
- Add the garlic and cook until golden and crispy then remove the saucepan from the heat. Remove the crispy garlic from the oil and set aside on paper towel until needed. Set the saucepan of cooking oil aside to cool.
- Place the rosemary leaves into a medium sized bowl. Once the cooking has cooled, pour over the rosemary leaves and set aside to infuse for 30 minutes. Once infused, strain into a clean bowl and set the Garlic Rosemary Oil aside until needed.
- For the Kecap Manis Glaze, combine all the ingredients in a small saucepan and place over high heat. Cook, stirring occasionally, until reduced to a syrup consistency, about 5-7 minutes. Remove from the heat and set aside until needed.
- For the Rosemary Salt Chicken Skin, line a baking tray with baking paper.
- Carefully remove the skin from the chicken thighs. Place the chicken thighs onto a plate, cover with cling film and set aside in the fridge until needed. Spread the chicken skin onto the lined baking tray and rub with the finely chopped rosemary and salt. Cover with a second sheet of baking paper then top with a baking tray to weigh down. Place into the oven to bake until crisp, about 20-25 minutes.
- Remove from the oven and allow to cool. Break up into 2-3 cm pieces and set aside until needed.
- For the Rosemary Chicken Dumpling Filling, place the chicken thighs into a food processor and process to a coarse mince. Add the remaining ingredients and pulse until finely chopped and well incorporated. Set aside in the fridge until needed.
- For the Dumpling Pastry, place 250ml of water into a small saucepan and bring to the boil over high heat then remove and set aside.
- Place the flour and salt into a medium bowl. Measure out 200ml of the hot water.
- While whisking vigorously, add the hot water to the bowl of flour and salt and continue to whisk until smooth. Using hands, press the mixture together to form a smooth dough.
- Transfer the dough to a clean, lightly floured work surface and knead to a firm dough. Place the dough into a bowl and cover with cling film. Set aside to rest for 20 minutes.
- Uncover the bowl and knead the rested dough until it becomes silky and smooth.
- Divide the dough into 24 x 10g portions. Use a dumpling rolling pin to roll out the dumpling skins into discs approximately 1mm thick. Use a 7cm round metal cutter to cut the discs into perfect circles.
- Lay 12 of the dumpling skins out onto a baking tray lined with baking paper, cover with a tea towel and set aside.
- Fill the remaining 12 dumpling skins with approximately ½ tablespoon of the Dumpling Filling.
- Fold the dumpling skins in half to enclose the filling and form a crescent shape. Press the edges firmly together to seal the dumpling. Set the filled dumpling aside on a baking tray with baking paper. Repeat the sealing process with the remaining dumplings.
- Bring a wok half filled with water to the boil over high heat. Line two bamboo steamer trays with baking paper.
- Lay the dumplings onto the lined bamboo steamer trays. Stack the bamboo steamer trays and cover with the lid. Place the steamer over the wok of boiling water and steam the dumplings until the dumpling skins are soft and the filling is cooked through, about 9-10 minutes. Remove the bamboo steamer of dumplings from the heat and set aside, keeping warm.
- For the Crispy Dumpling Skins, heat a small saucepan of oil over medium heat to 180C. Working in batches, add the reserved dumpling skin discs and dry until golden brown and crisp on both sides, about 1 minute. Remove from the oil and set aside on paper towel.
- To serve, brush the Kecap Manis Glaze in a long stroke along one side of the serving plate. Arrange 3 Rosemary Chicken Dumplings along the line of the glaze. Brush the dumplings with the Garlic Rosemary oil. Balance a Crispy Dumpling Skin on top of each dumpling. Add some reserved pieces of crispy garlic. Add a few pieces of the Rosemary Salt Chicken Skin and a sprinkle of finely ground fresh rosemary. Serve with the Rosemary and Ginger Chicken Broth in a jug on the side.