This whole recipe can made on the stovetop when using a large saucepan with a lid but you can also finish it off in the oven (which I prefer). So remember to preheat your oven to 180℃/350℉, 20minutes before you'll be needing it.
For the steamed dumplings: In a large bowl, add flour, instant yeast, sugar, fine sea salt together. Mix until well combined. Add water and mix until mostly combined, and you're left with a shaggy dough.
Tip onto a clean working surface that's been dusted with flour. Knead the dough for 8-10 minutes or until well combined smooth. Place the dough in the bowl and cover. Allow to double in size, approx. 1-2 hours.
Once the stew is ready, you can tip onto a clean working surface and section the dough into 7-8 equal pieces. Fill each one with apricot jam and close carefully ensuring the jam doesn't touch any of the edges and then seal. Place on top of the stew, ensuring they're evenly spread. Note: They expand quite a bit.
For the stew: Section the chicken thighs into bite-size pieces, pat dry and season with salt.
Bring the saucepan to a medium-high heat, add oil and butter, once heated, add the seasoned chicken thighs and brown one side until golden brown and crispy, approx. 4-5 minutes flip and cook for another 1 minute or so. Then set aside. Note: no need to fully cook the chicken, we're just aiming for some nice browning.
In the same saucepan, add onions, celery, carrots and potatoes. Sauté until the veggies start releasing some moisture, approx. 2-3 minutes.
Add flour, Chinese five spice, thyme, white pepper and chillies (if using). Sauté for another 2 minutes or until the flour starts sticking the base and browning.
Add warm chicken stock and cream. Gently stir, ensuring you loosen some of the flavouring that sticking to the base. Simmer on a low heat for around 5 minutes stirring occasionally until the stew has started to thicken. Cover and set aside until the dumplings are ready to be added.
Cover the dumplings and continue keep simmer the stew on a low heat for 1 hour, or in the oven for 45 minutes. I prefer finishing the dumplings of in the oven.
Serve in your favourite stew bowls and garnish with with fresh parsley, or herb of your choice. Grated parmesan is just as delicious (onbviously. Anyways, enjoy digging in!
