Ingredients Jump to Instructions ↓

  1. 1/2 pound boneless skinless chicken breast -- cut in

  2. 1" cubes

  3. 2 egg whites

  4. 1 tablespoon cornstarch

  5. 1/4 teaspoon sugar a pinch of salt

  6. 1 tablespoon chinese cooking wine

  7. 3 tablespoons water **SAUCE**

  8. 4 tablespoons finely chopped garlic

  9. 4 tablespoons szechwan preserved vegetable

  10. 4 scallions -- green part -- included, trimmed -- and chopped

  11. 4 tablespoons hot oil -- (or to taste)

  12. 1 teaspoon sugar

  13. 4 tablespoons light soy sauce

  14. 4 teaspoons red wine vinegar

Instructions Jump to Ingredients ↑

  1. Preparation : Put all ingredients in the bowl of a food processor and process until more or less smooth. Put all ingredients in a blender, and blend, scraping down as needed to form a fine paste. Spoon into a bowl. Fill Round dumpling wrappers by spooning a tsp. or so of filling into the center of the round wrapper. Wet the edge, and fold in half to form a crescent, pressing the edges together with a wet finger. Set aside on a plate. To cook the dumplings, bring a large quantity of water to a boil. When the water is boiling furiously, add the dumplings and 1/2 cup of cold water. Let cook for a few seconds after the dumplings rise to the surface. Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander and the sauce on the side.


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