Chicken Dumplings with Ginger Dressing
INGREDIENTS
•
FILLING AND WRAPPERS
•
½ pound Napa cabbage, diced
•
1½ teaspoons kosher salt
•
1 teaspoon finely minced fresh ginger
•
1 small green serrano chili, finely minced
•
1 small red Fresno chili, finely minced
•
2 tablespoons thinly sliced green and white scallion rings
•
1½ tablespoons finely slivered coriander leaves and stems
•
1 teaspoon Chinese rice wine or dry sherry
•
1 tablespoon soy sauce
•
½ teaspoon China Moon Hot Chili Oil (page 10)
•
2 tablespoons Five-Flavor Oil (page 13)
•
¾ pound coarsely ground fresh chicken breast
•
About 35 “sue-gow skins” (boiled dumpling wrappers), each about 3½ inches in diameter and 1/16 inch thin
•
SAUCE:
•
1 cup juice from China Moon Pickled Ginger (page 8)
•
¼ cup plus 2 tablespoons unseasoned Japanese rice vinegar
•
1½ tablespoons sugar
•
1 tablespoon soy sauce
•
Sprigs of tender watercress or mizuna
•
Cherry tomatoes or diced red bell pepper, for garnish
•
Green and white scallion rings, for garnish
•
Photo © ruocaled
Comments & Reviews
Just A Pinch Sweepstakes