08-23-2009, 12:33 PM
This is a Michael Smith recipe but of course, I did it a bit differently by adding garlic to the chicken puree and some other Asian seasonings:
INGREDIENTS:
Chicken Dumplings
1 x boneless, skinless chicken breast
3 x green onions, chopped
1 inch piece of fresh gingerroot, grated
1 tbsp of cornstarch
1 tbsp of oyster sauce
12 x wonton wrappers
DIRECTIONS:
Chicken Dumplings
Put chicken into the bowl of a food processor. Add green onions, gingerroot, cornstarch, oyster sauce and puree until smooth and well blended. Scrape sides of food processor bowl and puree for a few more seconds.
Lay wonton wrappers out on a cutting board. Place 1 tsp of the chicken filling in the centre of each wrapper. Rub a little water around the edges and then fold in half forming a triangle. Press to seal. The dumpling should now be in the shape of a triangle. Bring the two bottom points of the triangle around to meet and seal them using a little more water and a pinch.
Heat some water in a stovetop steamer and when it’s boiling, place the dumplings into the basket. Steam for about 5 minutes, until the wonton wrapper becomes slightly translucent and the filling is cooked through. Serve immediately with asian infused chicken broth.
Asian Infused Chicken Broth
Bring home made chicken broth to a boil (you can used canned if you want but home made is the best)
Add some fresh ginger slices, chopped garlic, a scallion and soy sauce.
Let simmer for about ten minutes to allow all the asian flavours infuse the broth.
Pour broth over chicken dumplings and enjoy!
INGREDIENTS:
Chicken Dumplings
1 x boneless, skinless chicken breast
3 x green onions, chopped
1 inch piece of fresh gingerroot, grated
1 tbsp of cornstarch
1 tbsp of oyster sauce
12 x wonton wrappers
DIRECTIONS:
Chicken Dumplings
Put chicken into the bowl of a food processor. Add green onions, gingerroot, cornstarch, oyster sauce and puree until smooth and well blended. Scrape sides of food processor bowl and puree for a few more seconds.
Lay wonton wrappers out on a cutting board. Place 1 tsp of the chicken filling in the centre of each wrapper. Rub a little water around the edges and then fold in half forming a triangle. Press to seal. The dumpling should now be in the shape of a triangle. Bring the two bottom points of the triangle around to meet and seal them using a little more water and a pinch.
Heat some water in a stovetop steamer and when it’s boiling, place the dumplings into the basket. Steam for about 5 minutes, until the wonton wrapper becomes slightly translucent and the filling is cooked through. Serve immediately with asian infused chicken broth.
Asian Infused Chicken Broth
Bring home made chicken broth to a boil (you can used canned if you want but home made is the best)
Add some fresh ginger slices, chopped garlic, a scallion and soy sauce.
Let simmer for about ten minutes to allow all the asian flavours infuse the broth.
Pour broth over chicken dumplings and enjoy!