Chicken and Cilantro Dumplings

I had never worked with dumpling {or wonton} or egg roll wrappers before making these and was a bit worried about the whole process. Much to my relief, they were fairly easy to work with. The most important thing is to keep the dumpling dough covered while it sits waiting for you to use it. Also, work in small batches. Continue for a step by step process of how to make Chinese dumplings, steamed or fried.






Chicken and Cilantro Dumplings
adapted from original recipe found at allrecipes

Ingredients
2 lb boneless, skinless chicken thighs
1 tsp ground ginger
1 tsp minced garlic
1/2 tsp crushed red peppers
1 bunch fresh cilantro, stems cut off
1/4 c soy sauce
1 tbsp sesame oil
50-60 wonton wrappers
vegetable oil for frying
chicken broth for steaming

Directions
1. Cut chicken into cubes and place in food processor. Add ginger, garlic, red pepper, cilantro, soy sauce and sesame oil. Process to shred chicken and combine all ingredients well.

2. Set up your work surface with a tablespoon, small bowl of water, chicken mixture, and wonton wrappers. Separate and place the wonton wrappers on work surface. I worked with half of the wrappers, covered the others, and finished the recipe before using the remaining wrappers. This helped to keep the wrappers from drying out.



3. Scoop up chicken mixture with the tablespoon and place in the middle of a wonton wrapper. Dip your finger in water and run along the edge of the wonton wrapper.



Fold wrapper over, encasing the chicken filling. Press edges together and pinch to form little dumplings. If you want to steam dumplings, skip to step 6.



4. Frying- Set up a frying station with medium sauce pan of oil, protective screen, and a dish with paper towels for draining. Heat oil over medium-high to about 365 degrees. I don't usually measure the temperature. I just heat for about 5 minutes to get the oil very hot then start to fry. As food cooks, adjust heat if food is browning to quickly or not quickly enough.

5. Once oil is hot (check by dropping a few drops of water, they should immediately sizzle), place 3-4 wontons in pan. Cook about one minute and turn over in oil. Cook for another 1-2 minutes. Remove to paper towels to drain.



6. Steaming- Drizzle about 1 tablespoon of olive oil in a large frying pan. Heat over medium-high flame. Place about 15-20 dumplings in pan and cook about 3-4 minutes. Do not move the dumplings, they will sizzle and brown.

7. Add about 1/4 cup of chicken broth to pan. Cover with lid and steam the dumplings for about 2-4 minutes, until most of the liquid evaporates.



Wontons are delicious as is, or they may be served with your favorite Asian dipping sauce such as a plum sauce.