Szechwan Chicken Dumplings

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken breast - skinless, boneless, finely chopped
1/2 lb	227g / 8oz	Bean sprouts - finely chopped
		Or
1/2 lb	227g / 8oz	Chinese cabbage - (or combo), finely chopped
		Marinade
1/8 teaspoon	0.6ml	Salt
1/3 cup	78ml	Ketchup
1/4 cup	59ml	Hoisin sauce
2 teaspoons	10ml	Chile paste - (rooster sauce)
1 tablespoon	15ml	Soy sauce
1		Green onion
1/2 teaspoon	2.5ml	Ginger root - minced
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Mix marinade ingredients in glass bowl. Add the chicken and vegetables and marinate in refrigerator for 2 hours.

Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins.

Place about 1 teaspoon of filling in the center of each dumpling. Make half-moon or triangle pockets and seal edges with egg wash.

Steam for 10-12 minutes.

Source:
Vogue, Nov 1993

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