Have a dumpling-making party with your friends and reward yourselves with a savory and healthy Asian favorite!
Serves: 50 dumplings
1 teaspoon kosher salt
1 lb. ground chicken
2 tablespoons fresh ginger, finely chopped
1 tablespoon fresh garlic, finely chopped
3 green onions, green and white parts, finely chopped
¼ cup plus 2 tablespoons reduced-sodium soy sauce
¼ cup plus 2 teaspoons rice wine vinegar
1 teaspoon sesame oil
50 dumpling wrappers (approx. 3.5” diameter rounds, found in Asian refrigerator or freezer section)
1 tablespoon canola oil
1.7 g Fat
8.8 mg Cholesterol
4.3 g Carbohydrate
131 mg Sodium
Place vegetable blend from Salad Kit in food processor and pulse until finely chopped. Place in medium bowl and toss with salt. Allow to rest at room temperature for at least 30 minutes (or up to 1.5 hours) to remove excess liquid while prepping other ingredients.
In a large bowl, combine chicken, ginger, garlic, green onion, 2 tablespoons soy sauce, 2 teaspoons rice wine vinegar, sesame oil and 1 tablespoon of dressing from salad kit. Gather handfuls of vegetable/salt mixture and firmly squeeze to extract excess liquid. Discard liquid and add remaining veggies to chicken mixture. Stir and refrigerate filling until ready to assemble dumplings.
Place a wrapper on a work surface and have a small bowl of water handy. Place a rounded teaspoon of filling in the center (do not overstuff). Dip a fingertip into the water and run around the edge of the wrapper. Pinch the middle of the wrapper shut over dollop of filling. Pleat and pinch closed the rest of the dumpling, with two pleats on each side of the center closure. Set dumpling aside and repeat until all of the filling is gone and approximately 50 dumplings are made.
At this point, dumplings can be saved for future use by placing them in the freezer in a single layer on parchment-lined baking sheet. Once frozen, store dumplings in a zip-close freezer bag.
To make dipping sauce, combine remaining dressing with remaining soy sauce and vinegar. Place in small bowl. Gently roll cashew/sesame packet with a rolling pin to crush finely. Place in another small bowl.
When ready to serve, heat a large skillet over medium flame. Add canola oil. Fill pan with one layer of dumplings, flat side down, and cook 1–2 minutes or until golden brown underneath. Carefully pour ¼ cup water into the pan (it may splatter a bit) and immediately cover with lid. Allow dumplings to steam for another two minutes or until filling is cooked through.
Serve dumplings on a plate along side sauce and dry topping.