Ginger Chicken Dumplings

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  • 1 pound ground chicken
  • 5 tablespoons soy sauce, divided
  • 4 tablespoons TABASCO® brand SWEET & Spicy Pepper Sauce, divided
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 large egg white
  • 1/2 cup chopped water chestnuts
  • 35 won ton wrappers
  • 2 tablespoons rice vinegar


To make filling, combine chicken, 1 tablespoon of the soy sauce, 2 tablespoons TABASCO® SWEET & Spicy Sauce, garlic, ginger, sesame oil, egg white, and water chestnuts in a large bowl; mix well using your hands or a large wooden spoon. Refrigerate until ready to make dumplings.

Combine the remaining 4 tablespoons soy sauce, 2 tablespoons TABASCO® SWEET & Spicy Sauce, and vinegar in a small bowl and set aside until ready to serve.

Place a scant tablespoon of chicken filling in the center of a won ton wrapper; wet edge of wrapper with water and fold in half diagonally to make a triangle. Press edges together and place dumpling on a plastic wrap-lined baking sheet. Repeat with remaining filling and wrappers. Dumplings can be frozen at this point for up to 3 weeks.

To cook dumplings, place a steamer rack in a large pot with 1/2 inch of water in it, or set up a bamboo steamer in a large frying pan. Line steamer rack with lettuce leaves, or lightly oil bamboo trays with sesame oil, and bring water to a boil. Arrange dumplings side by side, not touching, on rack. Cover and steam 12 minutes. Serve hot with dipping sauce.

Makes 35 dumplings.

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