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Chicken Walnut Dumplings with Chili Dipping Sauce

CHICKEN WALNUT DUMPLINGS WITH CHILI DIPPING SAUCE © copyright Marci Arthur

½ pound ground chicken

½ cup minced drained canned water chestnuts

½ cup minced fresh cilantro, mince with scissors

1/3 cup finely chopped walnuts, toasted

1/3 cup minced onion

3 tablespoon sherry

2 tablespoons soy sauce

1 tablespoon minced peeled fresh ginger

1 large egg, beaten to blend

½ teaspoon freshly ground black pepper

40 won-ton wrappers, trimmed to 3-inch squares

  1. Sprinkle baking sheet covered with parchment and then with flour.  Mix first 10 ingredients in large bowl.  Place 1 generous teaspoon of chicken mixture in center of 1 wonton wrapper.  Moisten edges of wrapper with water.  Using fingertips, bringing all corners of wrapper together over filling.  Press edges of wrapper together, enclosing filling completely.  Place on baking sheet on parchment paper covered lightly with flour.  Repeat with chicken filling.
  2. Place steamer rack in large wok.  Pour enough water into steamer basket or wok to reach depth of at least ½-inch.  Spray racks inside basket with Pam. I find if you put romaine leaves under dumplings it helps them not stick.  Do not let them touch each other.  Cover; steam until they are cooked, about 8-12 minutes.

Make 40.

EQUIPMENT NEEDED:

Cutting board                  Sharp knife           Measuring cups – dry

Measuring spoons            2 Small bowls             Dinner Fork

Baking sheet                    Large bowl            Steamer Basket

OR Large wok with steamer rack