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Bon Appétit

Chicken-Pine Nut Dumplings with Chili-Chili Dipping Sauce

4.6

(35)

Recipe information

  • Yield

    Makes 40 dumplings

Ingredients

1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares
Nonstick vegetable oil spray
Shredded Napa cabbage
Ginger-Chili Dipping Sauce

Preparation

  1. Step 1

    Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)

    Step 2

    Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.

    Step 3

    Line large platter with cabbage; top with dumplings. Serve with sauce.

TagsDumplingChickenPoultryChestnutNutPine NutNapa CabbageCabbageLeafy GreensVegetableStarterDinnerDairy FreeMake AheadSteamBon Appétit
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