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Wine

Asian Chicken Dumpling

To celebrate my two daughters' Chinese heritage, we occasionally make Chinese food, especially around traditional Eastern holidays like Chinese New Year. I took a traditional pork dumpling recipe and modified it using ground chicken so that we can have them any time, not just holidays. —Joy Olcott, Millersville, Pennsylvania

32 ServingsPrep: 40 min. Cook: 10 min./batch

Ingredients

1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
1/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
Reduced-sodium soy sauce

Directions

Place the first seven ingredients in a food processor; cover and
process until finely chopped. Add water; cover and process until
blended.
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.
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.
Line a steamer basket with four cabbage leaves. Arrange dumplings in

2 of 2

Asian Chicken Dumpling (continued)

Directions (continued)

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. Serve
with soy sauce. Yield: 2-1/2 dozen.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.