Chicken and Vegetable Dumplings

Chicken and Vegetable Dumplings

• 1/2 lb boneless, skinless chicken, finely diced

• 4 Tbs neutral oil, separated and more as needed.

• 1 Shallot, minced

• 2 cloves minced garlic 

• 2 Tbs. chopped pickled ginger, divided

• 1 “ stalk lemongrass, minced

• 1/2 lb napa cabbage, finely chopped

• 2 Tbs. plus 1/4 cup soy sauce divided

• 2 Tbs. hoisin sauce

• 1 Tbs. rice vinegar

• Wonton wrappers

In a wok or saute pan warm neutral oil over medium heat. Add chicken and cook for 4 to 5 minutes or until cooked through Remove from pan. Add more oil if needed, add shallot, garlic, ginger, and lemongrass and cook for 30 seconds. Add napa cabbage and cook for 4 to 6 minutes or until the cabbage is soft. Add chicken back into the mixture then remove from heat and let cool. Roughly chop mixture.

In a small bowl make the dipping sauce by combining soy sauce, ginger, sesame oil ,and rice vinegar. Set aside.

Cook the dumplings by adding remaining oil to a non stick pan. Add the dumplings in a single layer and cook until the dumplings bottom is golden brown about 1 minute. Add 1/2 cup water and cover. Cook for another 2 to 3 minutes or until dumplings are cooked through. Depending on size of pan you may need to cook them in batches.

Serve immediately along with sauce.