Chicken and Ginger DumplingsNovember 30, 2015
Using flour to make dumplings followed noodles during the Han Dynasty (202 BC-220 CE) and by the 18th century dumplings were the rage in teahouses.
For the dumplings:
8 ounces ground chicken, shrimp or pork
2 tablespoons scallions, finely chopped
1 tablespoon ginger, minced
2 teaspoons garlic, minced
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
vegetable oil for pan-frying
1 package gyoza dumpling or thin won ton wrappers
1 tablespoon cornstarch
2 tablespoons water
For the dipping sauce:
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon sesame oil
In a small bowl combine the cornstarch and water. Set aside.
Prepare the dipping sauce. Combine all ingredients in a small bowl and stir. Set aside.
Combine the ground meat, green onions, ginger, garlic, soy sauce, oyster sauce and sesame oil in a bowl. Place about 1 teaspoon of the filling in the center of each wrapper.Dip your finger into the cornstarch mixture and moisten the edges of the wrapper. Fold the wrapper over the filling and press the moistened edges to seal.
Place a large, nonstick skillet fitted with a lid over medium-high heat and add a few tablespoons of vegetable oil. When the oil is hot, place the dumplings in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings in a few batches. Cook, uncovered, until the bottoms are golden brown, about 2 minutes. Lower the heat to medium-low, carefully pour 1/4 cup water over the dumplings and immediately cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, about 5 minutes. Remove from the pan and serve golden side up with the dipping sauce.
Makes 2 dozen