Chicken Dumplings with Orange Dipping Sauce
|Skinless boneless chicken thighs||3⁄4 Pound|
|Vegetable oil||2 Tablespoon|
|Finely chopped cabbage||1 1⁄2 Cup (24 tbs) (Green Colored)|
|Cooked chopped spinach||1 Cup (16 tbs), well drained|
|Whole egg||1 Large|
|Minced fresh ginger||1 Tablespoon|
|Scallions||3 Medium, finely minced to make 1/4 cup|
|Garlic cloves||1 Small, minced / crushed through a press|
|Wonton skins||9 Ounce (48 Medium Thick, Store Bought)|
|For orange dipping sauce|
|Strained orange juice||1⁄3 Cup (5.33 tbs) (Fresh)|
|Canned chicken broth/Chicken stock||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Rice vinegar||1 Teaspoon|
|Scallion||1 , finely minced|
1. Cut the chicken into 1-inch cubes. Grind to a fine texture with a food processor or meat grinder.
2. Spoon 2 teaspoons of the vegetable oil into a large heavy skillet and place over moderate heat. Add the cabbage and saute until soft and translucent and beginning to scorch. Add 1 to 2 tablespoons of water anytime the cabbage begins to dry out or stick and continue cooking until medium golden brown, 4 to 5 minutes. Set aside to cool to room temperature.
3. Put the ground chicken in a large bowl and stir in the cabbage and spinach. Add the whole egg, ginger, scallions, soy sauce, garlic and salt. Mix with your hands in a circular motion until well blended.
4. In a cup, whisk the egg yolk and 2 teaspoons water. Keep the wonton skins covered while working or they will dry out. One at a time, place a wonton skin in front of you and spoon 1 tablespoon of the filling in the center. Dip a butter knife or your fingertip into the diluted egg yolk and brush two of the edges. Fold the wonton skin up over the filling to make a triangle so the top two points are slightly askew and pinch to enclose, squeezing out any air as you do so. Dab a little egg yolk on the right side point and bring left and right side points together, overlapping them by about 1/2-inch. Pinch together (the wonton will resemble a nurse's cap). Repeat, shaping all of the wontons.
5. PREPARE THE ORANGE DIPPING SAUCE: In a small bowl, stir together the orange juice, broth, soy sauce, sesame oil, vinegar and scallion. Serve in tiny shallow bowls for dipping the wontons.
6. You will need to work in two batches, or use two 10-inch skillets to cook the dumplings. In a heavy well-seasoned skillet, heat 2 teaspoons of the remaining oil over moderate heat. Add half of the wontons, points upward, and cook until deep golden brown on the bottom, 2 to 3 minutes. Add 1/2 cup water. Cover and steam until the water evaporates, 2 to 3 minutes longer. Uncover and cook for 1 to 2 minutes to make the bottoms crispy. Repeat with the remaining wontons and oil.
7. Serve hot with dipping sauce.