If you were inspired by our trip to Flushing or last nights take-out - try a batch or 2 of these dumplings in your own kitchen. Let the kids help or better yet leave them to it.
about 50 dumplings
16 ounces ground chicken
1 tablespoon minced fresh ginger
1 cup minced green cabbage
2 garlic cloves, minced
4 scallion, finely chopped
1/4 cup soy sauce
2 egg whites
1-1/2 teaspoons salt
1 package (3-inch round) dumpling wrappers
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sriracha
Cabbage leaves or parchment paper, for lining steamers
In a medium bowl, blend the chicken, ginger, cabbage, garlic,
scallion, soy sauce, egg and salt, mix well.
Place a wrapper on a clean work surface and put about a
teaspoon of filling just below the center. Brush a thin film of cold water around the edge of the wrapper with your finger tip.
Fold the wrapper in half over the filling and pinch it shut just at the midpoint. Pleat one
open side towards the center using three pleats to close and repeat on the other side. You can also use a dumpling press or make beggars purses. (Both methods are displayed in videos below)
Place assembled dumpling on a baking sheet lined with parchment paper. Cover dumplings with a clean kitchen towel to prevent drying. Repeat with the remaining filling and
In a small bowl, whisk together soy, vinegar, and sriracha until well combined. Set aside
COOKING METHOD 1
Pour water into a wok or large skillet to a depth of 2 inches. Over medium heat bring water to a strong simmer. Line bamboo steamers with cabbage or lettuce leaves and place dumplings on top. Stack up the steamer baskets and place over the simmering water. Steamers should not touch the surface of the water. Steam dumplings until filling is cooked through and wrappers are translucent, about 8 minutes.
COOKING METHOD 2
Heat a large non stick skillet over medium high heat. Add vegetable oil to lightly but completely cover the bottom of the pan. Place the dumplings in and allow them to fry until they are a dark golden brown. Add 1/3 cup water and cover. Cook 3 minutes or until most of the water has cooked out. Remove cover and continue cooking until all water is gone and dumplings easily release. Serve immediately.