Ying & Yang Living Food: Chicken Dumpling Recipe
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- September 24th, 2012
- in Food Tips
INGREDIENTS: * 3 chicken breasts with no skin and bones * 2 cups of bean sprout * 3 green onions * 1 1/2 cup of cilantro * 3 garlic cloves * 2 tablespoon of sesame oil * 1 bag of wonton skin * 1 tablespoon of salt * tablespoon pepper
SAUCE: * cup Soy sauce * 3 table spoon of Sesame oil * of green onions
Recipe makes around 40 dumplings
INSTRUCTIONS: 1) In boiling water, throw in the bean sprout. Cook for 7 minutes. Drain bean sprout. Put bean sprout in a cloth pouch with holes and squeeze out all the water in the bean sprout. After all the excessive water is squeezed out, finely chop the bean sprout, and put into a bowl. 2) Mince the greens onions, cilantro, and garlic. Throw all vegetables into the bowl where bean sprouts are already in. 3) Put chicken breasts into a food processor, and add sesame oil with it. Once chicken breasts have been minced in food processor, then pour chicken into the vegetable bowl. Add salt and pepper. Add one egg to bind the chicken with all the vegetables, and make sure all the ingredients is well incorporated to turn into the filling. 4) Now you have the filling for the dumplings. Take each wonton sheet and coat two sides with egg, which will bind the wonton. Fill each wonton in the center with no more than one tablespoon of the chicken and vegetable filling. Carefully fold one side over, and press around all the edges to make sure there are no air bubbles. Repeat this process until you have no more filling. 5) In boiling water, cook the dumplings. When the dumplings float to the top and water boils, give it another couple of minutes to cook to make sure chicken is thoroughly cooked.
You can serve dumplings that are just boiled with sauce on top of it. Sauce includes soy sauce, sesame oil, and chopped green onions.
If you prefer fried dumplings, then after dumplings are dried with paper towel to get rid of excess water, heat up frying pan with canola or grapeseed oil. Fry dumplings on each side until crispy golden brown. Sprinkle with sauce and green onions.
To freeze extra dumplings, take dumplings out of boiling water and place them into cold water, so they do not stick to each other. Then freeze in foil.
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