Asian Chicken Dumplings
To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania
Total TimePrep: 40 min. Cook: 10 min./batch
- 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
- Place the first 7 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 1 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 3 to 5 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 4 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. Serve with soy sauce.