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Chicken Dumplings With Orange Dipping Sauce

Diet.Chef's picture
Ingredients
  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
  Salt 1 Pinch
  Egg yolk 1
  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
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Chicken

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