Ease of Preparation: Medium
Time of Preparation: 35 minutes
Yield: 20-30 dumplings
These tender, juicy, chicken filled Japanese dumplings are sure to become a go-to for your next party, appetizer platter or potluck! Spice them up with a dipping sauce rich with chili crisp and black vinegar to really take them over the top!
Ingredients:
Filling:
- 2 cups (470 ml) shredded savoy cabbage
- 2 tablespoons (30 ml) chopped fresh chives
- 3 garlic chives, finely chopped (or scallions)
- 2 cloves garlic, minced
- ½ pound (227 g) ground chicken meat
- 1 tablespoon (15 ml) light soy sauce
- 1-inch piece ginger, grated
- 1 egg white
- Salt and white pepper
- 1 teaspoon (5 ml) sesame oil
- 2 teaspoons (10 ml) cornstarch
Dipping Sauce:
- 2 tablespoons (30 ml) chili crisp
- 2 tablespoons (30 ml) light soy
- 3 tablespoons (45 ml) black vinegar
- 1 tablespoon (15 ml) minced ginger
- 1-2 tablespoons (15-30 ml) chopped reserved cilantro leaves
Dumplings:
- 20-30 dumpling wrappers (3-inch/7.5 cm rounds)
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) oil
Garnish:
- Sliced scallions, black and white sesame seeds
Method:
For the Filling:
Combine the cabbage, chives, garlic, and garlic chives in the bowl of a food processor and blend to a paste.
Add the chicken, egg white, soy sauce, ginger, salt, pepper, sesame oil and cornstarch and blend again, until uniform.
For the Dipping Sauce:
In a small bowl, combine the chili crisp, soy, black vinegar, chive, and ginger. Set aside for plating.
For the Dumplings:
Moisten the edge of a dumpling wrapper, place 1-2 tablespoons (15-30 ml) of the filling into the middle of the wrapper. Fold and seal.
Repeat until all the filling and wrappers have been used.
Add dumplings to a prepared steamer and cover tightly, steam for 3-5 minutes until cooked through. (internal temp of 160 F/70 C)
Heat vegetable oil in a heavy, non-stick skillet over medium heat. Arrange the dumplings over the oil, close together but not crushing each other.
Fry, without tossing or stirring (uncovered) for 3-5 minutes, until starting to brown on the bottoms.
To Serve:
Arrange the hot dumplings on a serving dish, garnish with scallions and sesame seeds.
Present the Dipping Sauce alongside and serve immediately.