Asian Chicken Dumplings

Name: Asian Chicken Dumplings
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 32
Cuisine: Asian
Ingredients: 0 teaspoons Chinese five-spice powder; 118 milliliters chopped cabbage; 59 milliliters minced fresh cilantro; 2 teaspoons minced fresh gingerroot; 4 green onions, chopped; 454 grams ground chicken; 32 servings Reduced-sodium soy sauce; 1 leave Cabbage; 1 teaspoon salt; 2 Tbsps water; 283 grams package pot sticker or gyoza wrappers

Asian Chicken Dumplings

One portion of this dish contains around 3g of protein, 1g of fat, and a total of 48 calories. This dairy free recipe serves 32. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up gyoza wrappers, gingerroot, salt, and a few other things to make it today.

Instructions

Place the first seven ingredients in a food processor; cover and process until finely chopped.

Equipment you will use

Food Processor

Add water; cover and process until blended.

Ingredients you will need

Water

Place 1 tablespoon chicken mixture in the center of one wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form three to five folds.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Paper Towels

Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Line a steamer basket with four cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat.

Ingredients you will need

Cabbage

Water

Equipment you will use

Steamer Basket

Kitchen Thermometer

Sauce Pan

Serve with soy sauce.

Ingredients you will need

Soy Sauce

Equipment

Ingredients

Servings:

0teaspoons

Chinese five-spice powder 118milliliters

chopped cabbage 59milliliters

minced fresh cilantro 2teaspoons

minced fresh gingerroot 4

green onions, chopped 454grams

ground chicken 32servings

Reduced-sodium soy sauce 1leave

Cabbage 1teaspoon

salt 2Tbsps

water 283grams

package pot sticker or gyoza wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Dry Creek Vineyard Dry Chenin Blanc, Wine

This beautiful wine is wonderfully consistent vintage after vintage. We receive superior Chenin Blanc fruit from the Wilson Ranch in Clarksburg, allowing us to produce an expressive, nuanced and delicious wine. At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of ripe tangerine and peaches. The mouthfeel is lively, but rich and has a subtle creaminess. 100% stainless steel fermentation guarantees the fresh fruit character fans of this wine have come to appreciate over the years. This is the quintessential summer sipper and the perfect wine to pair with fresh oysters!