Recipe ingredients and directions:

1/2 lb boneless skinless chicken breast cut into 1 inch pieces

2 egg whites

1 Tbsp cornstarch

1/4 teaspoon sugar

pinch salt

1 Tbsp Chinese cooking wine

3 Tbsp water

Put all ingredients in a blender, and blend, scraping down as needed

to form a fine paste. Spoon into a bowl.

Fill Round dumpling wrappers by spooning a teaspoon or so of filling

into the center of the round wrapper. Wet the edge, and fold in

half to form a crescent, pressing the edges together with a wet

finger. Set aside on a plate.

To cook the dumplings, bring a large quantity of water to a boil.

When the water is boiling furiously, add the dumplings and 1/2

cup of cold water. Let cook for a few seconds after the dumplings

rise to the surface.

Sauce

4 Tbsp finely chopped garlic

4 Tbsp Szechwan preserved vegetable

4 scallions, green part included, trimmed and chopped

4 Tbsp hot oil (or to taste)

1 tsp sugar

4 Tbsp light soy sauce

4 tsp red wine vinegar

Put all ingredients in the bowl of a food processor and process

until more or less smooth.

Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander

and the sauce on the side.

Category: Asian Recipes