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Sichuan Chicken Dumplings |
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Serves: 15 Print this RecipeServing Size: 2 appetizers 1/2 pound cabbage 1/8 teaspoon salt 2 green onions (with tops) 1/3 cup ketchup 1/4 cup hoisin sauce 2 teaspoons chili paste 1 tablespoon soy sauce 1/2 pound boneless, skinless chicken thighs 1 green onions (with top), finely chopped 1/2 teaspoon sugar 1/2 teaspoon finely chopped ginger root 1/2 egg white 1/2 teaspoon salt 1 tablespoon cornstarch 25-30 siu mai skins* (about 3/4 pound) 2 quarts water 2 tablespoons vegetable oil Place cabbage in workbowl of food processor fitted with steel blade. Cover and process until finely chopped. Sprinkle 1/8 teaspoon salt over cabbage in medium bowl; let stand at room temperature 30 minutesl Squeeze out excess water. Cut 2 green onions diagonally into 2-inch pieces. Mix ketchup, hoisin sauce, chili paste and soy sauce. Place chicken thighs in workbowl of food processor fitted with steel blade. Cover and process until finely chopped. Combine chicken, cabbage, chopped green onions, sugar, gingerroot, egg white, 1/2 teaspoon salt and the cornstarch in medium bowl. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet the edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon chicken mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat water to boiling in Dutch oven; add dumplings. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Immediately rinse dumplings in cold water; cover with iced water to prevent them from sticking together. Heat vegetable oil in 12-inch skillet over high heat. Add ketchup mixture; heat to boiling, stirring constantly. Add dumplings; cook uncovered 3 minutes. Stir in green onion pieces. 25 to 30 appetizers *Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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