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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 32 |
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To celebrate my two daughters' Chinese heritage, we occasionally make Chinese food, especially around traditional Eastern holidays like Chinese New Year. I took a traditional pork dumpling recipe and modified it using ground chicken so that we can have them any time, not just holidays. âJoy Olcott, Millersville, Pennsylvania Ingredients:
1 pound ground chicken |
4 green onions, chopped |
1/2 cup chopped cabbage |
1/4 cup minced fresh cilantro |
2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
1/4 teaspoon chinese five-spice powder |
2 tablespoons water |
1 package (10 ounces) pot sticker or gyoza wrappers |
cabbage leaves |
reduced-sodium soy sauce |
Directions:
1. Place the first seven ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
2. Place 1 tablespoon chicken mixture in the center of one wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form three to five folds.
3. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
4. Line a steamer basket with four cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce. Yield: 2-1/2 dozen.
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