Chicken, Onion, and Ginger Dumplings

Review says Nom. Thogg doesn’t love ginger, so he wants that left out for next time but I though they were perfect. I also used them in soup and it was way better than store bought won tons. The only place I’ve had better dumplings is at Din Tai Fung, but they charge an arm and a leg. Totally worth it but at the same time, this recipe makes around 20-30 or more and you can freeze what you don’t eat right away for a quick snack, appetizer, or soup addition later on a lazy day. Plus think how awesome you’ll look when you effortlessly pull them out of your freezer right before guests arrive and announce that you have home made dumplings for them and your kitchen is still pristine (minus the steamer).

You can make a simple dipping sauce for these using soy sauce, a little sugar and a little water. Try adding a little lemon twist, green onions, hot pepper, or grated ginger to your sauce. Yum! You can also try adding other ingredients to the dumplings, next time I’m going to try adding some thinly sliced bamboo shoots.

Ingredients:

  • 1 lb boneless skinless chicken thighs
  • 1 thumb sized piece of ginger – minced fine
  • 2-3 stalks of green onion – white parts minced very fine, green parts chopped roughly
  • 1 tsp sherry or chinese¬†rice wine
  • 1/4 tsp salt (or more to taste)
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp corn starch
  • a few grinds of black pepper
  • Round pot sticker wrappers or shu-mai wrappers (shu mai is thinner)

Directions:

  • Using a food processor, pulse until the meat is mostly ground. If there are a few pieces of meat that are smaller than 1/2 inch, that is ok. You can also use ground chicken for this if you prefer. In a large bowl, combine the rest of the ingredients together, minus the wrappers. Break off a small piece, toss it in a plate in the microwave for 30 seconds or until fully cooked. Taste to see if you need more salt, pepper, etc. Once properly seasoned, place the meat mixture in the fridge for 30 minutes to let it set up.
  • Using about 1 heaped tsp at a time, place the meat mixture into the center of the wrapper. Dip your finger in some water and wet the outer 1/2 inch of the wrapper. Fold the wrapper in half on itself. You can either seal them simply like that, or you can work from the center and do crimps out towards each end to make it fancier.
  • Using a lined bamboo steamer set over boiling water, steam your dumplings for 7-8 minutes. You can also boil them for 3-4 minutes or use them as won-tons in soup.
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